[Thermophilic aerobic and facultatively anaerobic bacteria as causative agents of acidification of crab preserves].

The authors studied the influence of regimen of canned crab sterilization on the viability of thermophilic aerobic and facultatively anaerobic bacteria in the product. It has been established that sterilization of canned crabs reduces contamination of the product with thermostable bacteria, although it does not ensure their complete death. During storage at a temperature of 8-10 degrees C thermophilic bacteria lose their capacity for acidification. The product can turn sour in the presence of these bacteria among the residual flora only during storage at higher temperatures.