Document Type

Research

Abstract

"Sulfur stinker" is the trade name given to canned sweet corn which has undergone an anaerobic decomposition resulting in a blackened condition of the germ, and the evolution of hydrogen sulfid gas. The condition is caused by an anaerobic, gram positive, sporulating, hydrogen sulfid producing thermophile whose spores resist boiling temperature for five hours. Vegetative cells are destroyed by 10 min. at 100°C. Optimum temperature for multiplication is 55°C.; the upper limit is 65°C. Growth and blackening of corn occur at room temperature if incubation is sufficiently long - 6-8 weeks. The organism occurs singly or in chains of as many as eight bacilli. Twenty-four sugars, glucosids and alcohols were tested, but none has been attacked with acid production. Nitrates are reduced with no liberation of gas; blood agar is hemolyzed.

Publication Date

1927

Journal Title

Proceedings of the Iowa Academy of Science

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application/pdf

Recommended Citation

Werkman, C. H. and Weaver, Helen (1927) "Bacterial Blackening of Canned Vegetables," Proceedings of the Iowa Academy of Science, 34(1), 92-93.
Available at: https://scholarworks.uni.edu/pias/vol34/iss1/20

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Bacterial Blackening of Canned Vegetables

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