Abstract
The principal spoilage bacteria isolated from chub-packed luncheon meat stored at 25 degrees C have been identified as strains of Bacillus licheniformis and Streptococcus faecium. Bacillus licheniformis alone is responsible for those degradative changes (surface softening and discolouration, gas production and eventual product liquefaction) regarded as overt product spoilage. Streptococcus faecium metabolizes carbohydrate homofermentatively, and the resultant accumulation of lactic acid causes souring of the luncheon meat.
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