title: Spore germination of the psychrotolerant, red meat spoiler, Clostridium frigidicarnis.
abstract: OBJECTIVE
  To determine germination triggers of Clostridium frigidicarnis, an important spoilage bacterium of chilled vacuum-packed meat.
  
  
  RESULTS
  Germination of Cl. frigidicarnis spores in the presence of a range of potential nutrient and non-nutrient germinants was tested by monitoring the fall in optical density and by phase-contrast microscopy. The amino acid L-valine induced strong germination when paired with L-lactate in sodium phosphate under anaerobic conditions. Several other amino acids promoted germination when paired with L-lactate in sodium phosphate and the co-germinants NaHCO₃ and L-cysteine. Heat activation, while not necessary for germination, increased the rate of germination. Spore germination was not observed when spores were incubated aerobically.
  
  
  CONCLUSIONS
  Spores of psychrotolerant Cl. frigidicarnis germinated in the presence of L-valine in combination with L-lactate in sodium phosphate buffer under anaerobic conditions.
  
  
  CONCLUSIONS
  Anaerobic conditions, L-valine and L-lactate, have been identified as triggering germination in Cl. frigidicarnis, and are all present in packs of fresh, vacuum-packaged, red meat. This new information adds to what is known about red meat spoilage by cold tolerant clostridia and can be used to develop intervention strategies to prevent meat spoilage.
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich, UK. katharine.adam@agresearch.co.nz
authors.forename: K H
authors.initials: KH
authors.lastname: Adam
authors.forename: J
authors.initials: J
authors.lastname: Brunt
authors.forename: G
authors.initials: G
authors.lastname: Brightwell
authors.forename: S H
authors.initials: SH
authors.lastname: Flint
authors.forename: M W
authors.initials: MW
authors.lastname: Peck
mesh_terms: D000693:Anaerobiosis; D001431:Bacteriological Techniques; D003013:Clostridium / Q000254:growth & development* / Q000502:physiology*; D003545:Cysteine; D005506:Food Contamination / Q000517:prevention & control; D006358:Hot Temperature; D019344:Lactic Acid / Q000378:metabolism; D008460:Meat / Q000382:microbiology*; D013171:Spores, Bacterial / Q000502:physiology*; D014618:Vacuum; D014633:Valine / Q000378:metabolism
chemical_list: D019344:Lactic Acid; D014633:Valine; D003545:Cysteine