Aran N
Istanbul Technical University, Department of Food Engineering, Maslak-Istanbul, Turkey.
Int J Food Microbiol. 2001 Jan 22;63(1-2):117-23. doi: 10.1016/s0168-1605(00)00412-8.
The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens at three different concentrations (0, 1.5 and 3% w/w) and at different temperatures (10, 15 and 20 degrees C for B. cereus and 15, 20 and 25 degrees C for C. perfringens) was investigated, using beef goulash as a model system for pasteurised vacuum-packaged convenience foods. Calcium lactate at a level of 3% reduced the pH values of the samples from 6.0 to 5.5. No B. cereus growth was observed at 10 degrees C, but after 7 days at an incubation temperature of 15 degrees C, cell number increased by 1 log cfu/g in the control samples. At this temperature, lactates were seen to be effective at inhibiting growth. Calcium lactate was more inhibitory than sodium lactate as the growth of B. cereus was inhibited at 1.5 and 3% concentrations at 20 degrees C, respectively. Growth of C. perfringens was arrested in the presence of 1.5% calcium lactate at all storage temperatures, whereas growth was inhibited by 3% sodium lactate only at 15 degrees C.
以匈牙利炖牛肉作为巴氏杀菌真空包装即食食品的模型系统，研究了乳酸钙和乳酸钠在三种不同浓度（0、1.5和3% w/w）以及不同温度（蜡样芽孢杆菌为10、15和20℃，产气荚膜梭菌为15、20和25℃）下对蜡样芽孢杆菌和产气荚膜梭菌孢子生长的影响。3%水平的乳酸钙使样品的pH值从6.0降至5.5。在10℃未观察到蜡样芽孢杆菌生长，但在15℃培养温度下7天后，对照样品中的细胞数增加了1 log cfu/g。在此温度下，乳酸盐被证明对抑制生长有效。乳酸钙比乳酸钠的抑制作用更强，因为在20℃时，1.5%和3%浓度的乳酸钙分别抑制了蜡样芽孢杆菌的生长。在所有储存温度下，1.5%的乳酸钙可阻止产气荚膜梭菌生长，而3%的乳酸钠仅在15℃时抑制其生长。
