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J M Goepfert

Publications and source records attributed to J M Goepfert.

21 records · Page 2Linked to original sources
PubMed1968

Behavior of Salmonella typhimurium during manufacture and curing of cheddar cheese.

Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that these organisms multiplied rapidly during manufacture until the curd was salted. Thereafter and throughout the curing period, the salmonellae declined in number at a rate dependent on the temperature of curing. Evidence is presented indicating that the production of volatile fatty acids in the curd during curing may be responsible for this decline.

Acetates↗
PubMed1967

Characteristics of a lytic enzyme induced by bacteriophage infection of Micrococcus lysodeikticus.

A lytic enzyme induced in Micrococcus lysodeikticus strain 1 by infection with N1 bacteriophage was purified 45- to 50-fold by ammonium sulfate precipitation, acid precipitation, and selective adsorption of contaminating proteins with calcium phosphate gel. The optimal pH for activity of the enzyme was 6.5 to 7.0. Maximal activity occurred at 45 to 50 C and at an ionic strength of 0.06. The enzyme had a limited specificity and lysed cell walls of M. lysodeikticus with the release of dinitrofluorobenzene reactive groups. Living cells were lysed in the absence of phage; however, the rate of lysis increased when phage was present in excess of 10 particles per bacterial cell. Young cells were most sensitive, and the sensitivity decreased to a minimum with stationary-phase cells. Acting synergistically, lysozyme and the N1-induced lysin caused lysis of cells which were resistant to either enzyme acting independently. The N1 lysin did not exhibit proteolytic activity.

Bacteriolysis↗