[Bacteriological aspects of holding freshly prepared spinach at warm temperatures. Relation between bacterial count and nitrate reduction]. / Bakteriologische Aspekte des Warmhaltens von frisch zubereitetem Spinat. Zusammenhang zwischen der Keimzahl und der Nitratreduktion.

In sterilized spinach which was inoculated with bacteria, a reduction of NO3- to NO2-, due to their metabolic activity, was detectable, depending on the holding conditions. The reaction rate was highest in the presence of thermophilic bacteria. A lower reaction rate was altogether found with mesophilic bacteria which, depending on counts and holding time, may temporarily cause high nitrite contents. The reaction rate was lowest with cold-tolerant bacteria.