Substrate Limitation of Bacterial Growth at Meat Surfaces

Utilization of the low molecular weight, soluble components of meat by an anaerobic and an aerobic spoilage bacterium was examined. During growth of the anaerobe in a meat juice medium, the only substance utilized in detectable amounts was glucose. The growth of the bacterium on the surface of meat was limited by the rate of diffusion of fermentable substrates from within the meat to the surface. The aerobe utilized amino acids and lactic acid when glucose was exhausted. The growth of the bacterium on the surface of meat was not limited by substrate availability or by the increased pH at the surface resulting from degradation of amino acids.