The effects of salt concentration, temperature and bacterial population density on the rates of metabolism of nitrate and nitrite have been investigated in a bacon‐curing brine initially devoid of both. Increasing salt concentration and decreasing temperature diminish the rates of metabolism. The rates could not be related satisfactorily to either total microscope or viable counts of bacteria, but a relationship with total counts seems more probable.
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Eddy et al. (1961) studied this question.
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