SPORULATION OF CLOSTRIDIUM-PERFRINGENS IN MEATS SUPPLEMENTED WITH SOY MATERIALS

Cooked meat samples and meat supplemented with 30% hydrated isolated soy protein (ISP), soy protein concentrate (SPC), or textured soy protein (TSP) were inoculated with vegetative cells of Clostridium perfringens and incubated anaerobically at 3 7°C for 24 hr. Of six C. perfringens strains, six sporulated in chicken thigh meat, two in beef, and none in pork sausage. Sporulation was significantly less (P < 0.01) in chicken thigh meat or beef supplemented with SPC or TSP than in chicken or beef controls. Sporulation was significantly higher (P < 0.01) in beef supplemented with ISP than in beef. Of the three pork sausage‐soy protein combinations, sporulation was infrequently detected in pork sausage‐ISP samples. The changes in sporulation in chicken or beef by addition of ISP, SPC and TSP were apparently due to a pH effect. With the pH adjusted to 7.5, sporulation of C. perfringens in Duncan‐Strong (D‐S) sporulation medium with added ISP, SPC, or TSP was similar to or greater than that in D‐S medium. Copyright © 1979, Wiley Blackwell. All rights reserved