{'fraction_non_alphanumeric': 0.010224948875255624, 'fraction_numerical': 0.0081799591002045, 'mean_word_length': 5.712328767123288, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Identification of volatile organic compounds produced by fluorescent pseudomonads on chicken breast muscle

Four different fluorescent pseudomonads were isolated from spoiled, uncooked chicken breasts and were grown in pure culture on initially sterile chicken breast muscle at 2 to 6 degrees C for 14 days. The volatile compounds produced by each culture were concentrated on a porous polymer precolumn and separated and identified by high-resolution gas chromatography-mass spectrometry.