Gibson A M, Ellis-Brownlee R C, Cahill M E, Szabo E A, Fletcher G C, Bremer P J
Food Science Australia, North Ryde, New South Wales, Australia.
Int J Food Microbiol. 2000 Mar 10;54(1-2):39-48. doi: 10.1016/s0168-1605(99)00177-4.
The growth of a cocktail of spores from six nonproteolytic Clostridium botulinum type B and E isolates at 5 and 10 degrees C was used to assess the combined effect of NaCl (0.5-4.5% w/v), pH (5.5-6.5) and atmosphere (10% H2:90% N2, 5% CO2:10% H2:85% N2, or 100% CO2) in buffered peptone, yeast, glucose, starch broth with an Eh of approximately -350 mV. Under all atmospheres growth tended to be slower as the concentration of NaCl increased and with NaCl combined with pH levels below 6.0. Of the atmospheres tested, growth occurred at a slower rate and over a narrower range of conditions when C. botulinum was exposed to 100% CO2. This effect was enhanced when the incubation temperature was 5 degrees C. The results indicate that while CO2 decreased C. botulinum growth at chill temperatures, prevention of growth also depended on the NaCl concentration and the pH of the medium.
利用来自6株非蛋白水解性B型和E型肉毒梭菌分离株的孢子混合培养物在5℃和10℃下的生长情况，评估在Eh约为-350 mV的缓冲蛋白胨、酵母、葡萄糖、淀粉肉汤中，NaCl（0.5 - 4.5% w/v）、pH（5.5 - 6.5）和气氛（10% H₂:90% N₂、5% CO₂:10% H₂:85% N₂或100% CO₂）的综合影响。在所有气氛条件下，随着NaCl浓度的增加以及NaCl与低于6.0的pH水平相结合，生长往往会变慢。在所测试的气氛中，当肉毒梭菌暴露于100% CO₂时，生长速率较慢且在较窄的条件范围内发生。当培养温度为5℃时，这种影响会增强。结果表明，虽然CO₂在冷藏温度下会降低肉毒梭菌的生长，但生长的抑制也取决于NaCl浓度和培养基的pH值。
