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Biomedical subjects

J L SHANK

Publications and source records attributed to J L SHANK.

4 recordsLinked to original sources
PubMed1963

APPLICATIONS OF THE PLASTIC FILM TECHNIQUE IN THE ISOLATION AND STUDY OF ANAEROBIC BACTERIA.

Shank, J. L. (Swift & Co., Chicago, Ill.). Applications of the plastic film technique in the isolation and study of anaerobic bacteria. J. Bacteriol. 86:95-100. 1963.-The use of plastic films as oxygen barriers on the surface of agar pour plates, in conjunction with thioglycolate and other selective and differential agents, allows the primary isolation and enumeration of clostridia and other anaerobes. Quantitative studies reveal little if any inhibition of the test organisms under these conditions, and toxin production, where it occurs, is shown to be virtually unimpaired.

Agar↗
PubMed1962

The effect of nitric oxide on bacteria.

Nitric oxide, as well as several other oxides of nitrogen, were assayed for their antibacterial action. It is shown that nitric oxide has virtually no effect on bacteria, whereas both NaNO(3) and NaNO(2) appear to have either neutral or stimulatory effects. It is suggested that the formation of nitrous acid is mainly responsible for the quantitative as well as the qualitative changes that occur in the bacterial flora of cured meat. A pH-dependent "nitrite cycle" is presented to account for the production of nitrous acid in cured meat systems.

Bacteria↗
PubMed1962

The development of a nonmicrobial off-condition in fresh meat.

It has long been accepted, prima facie, that bacteria are the sole cause of a "sour" condition which is occasionally but persistently found in some fresh beef rounds. Evidence is presented which indicates that this condition often bears no relation to the bacteriology of the muscle involved. It was observed that sour rounds contain elevated quantities of volatile fatty acids. On the basis of experiments in which this condition was artificially induced in vivo, it is suggested that a metabolic block of meat enzymes could account for this build-up of short chain acids.

Animals↗