Related Experiment Video
Updated: Aug 18, 2026

Strategies to Enhance Cultivation of Anaerobic Bacteria from Gastrointestinal Tract of Chicken
Published on: May 10, 2024
[Amino acid composition of white poultry meat contaminated with psychrophilic microorganisms]
Abstract:
Studied was the effect of psychrophilic organisms of the Acinetobacter, Aeromonas, Alcaligenes, and Flavobacter genera on the amino acid composition of white poultry meat stored at 0 degrees to 4 degrees C in the course of 48 hours, and at 18 degrees C in the course of 6 to 12 months. The quantitative determination of individual amino acids was carried out by means of an automatic amino acid analyzer, Hitachi type, after the method of Speckman, Stein, and Moore. No changes were established in the amino acid composition of white poultry meat that was treated with psychrophilic organisms as against the composition of untreated meat. Proteins preserved their biologic value.
Related Concept Videos
Factors Influencing Microbial Growth: pH
Factors Influencing Microbial Growth: Temperature
Diversity of Archaea IV
Microbial Spoilage of Food
Sources of Food Contamination

