Noma Seiji, Hayakawa Isao
Laboratory of Food Process Engineering, Division of Food Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan.
Int J Food Microbiol. 2003 Feb 15;80(3):261-4. doi: 10.1016/s0168-1605(02)00142-3.
The effect of preincubation under low temperatures on inactivation of Staphylococcus aureus IFO 13276 by hydrostatic pressure treatment (HPT) was investigated. Preincubation before HPT was carried out by submerging cell suspension in an ethylene glycol bath at temperatures from 30 to -20 degrees C for 15 min. After HPT at the same temperatures, survivors of incubated S. aureus was not significantly (P > 0.05) influenced when preincubation took place at temperatures above 0 degrees C. Survivors of incubated S. aureus, however, were approximately two log cycles higher when preincubation took place at temperatures below 0 degrees C. This increase in barotolerance of S. aureus was not observed in the presence of 40 microg/ml of chloramphenicol.
研究了低温预孵育对静水压处理（HPT）灭活金黄色葡萄球菌IFO 13276的影响。通过将细胞悬浮液浸没在温度为30至 -20℃的乙二醇浴中15分钟来进行HPT之前的预孵育。在相同温度下进行HPT后，当预孵育在0℃以上的温度进行时，孵育后的金黄色葡萄球菌存活菌数没有受到显著影响（P>0.05）。然而，当预孵育在0℃以下的温度进行时，孵育后的金黄色葡萄球菌存活菌数大约高两个对数周期。在存在40μg/ml氯霉素的情况下未观察到金黄色葡萄球菌这种耐压性的增加。
