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B. thermosphacta is increasingly isolated from fresh meat, especiallyfrom prepackaged meat and meat products. The psychrotrophic, catalase- and gram positive bacterium is able to ferment a huge number of carbohydrates and possesses lipolytic abilities. In the opinion of individual authors proteolytic abilities are not precluded, too. B. thermosphacta produces above all L(+)-Lactic acid and different volatile fatty acids. These products are responsible for the nasty acid and sharp-cheesy flavour of spoilt meat products. Pathogenic features of B. thermosphacta against humans beings and animals are not yet known. Because B. thermosphacta possesses the ability to grow unresticted under microaerobic conditions, especially products, which were prepakkaged under vacuum or gas protection are endangered. The detection of high numbers of B. thermosphacta cells in vacuum packaged products can be seen as a symptom of spoilage of such products. In foods of animal origin normally existing concentrations of NaCl, pH-values and concentration of nitrit and the usually storage temperatures don't inhibit sure growth of B. thermosphacta.