Braconnier Agnès, Broussolle Véronique, Dargaignaratz Claire, Nguyen-The Christophe, Carlin Frédéric
Institut National de la Recherche Agronomique, Unité Mixte de Recherche A408 Sécurité et Qualité des Produits d'Origine Végétale, Site Agroparc, 84914 Avignon 9, France.
J Food Prot. 2003 May;66(5):833-9. doi: 10.4315/0362-028x-66.5.833.
The growth of proteolytic Clostridium botulinum from spore inocula and changes in spore counts in mushroom, broccoli, and potato purées were monitored. Four strains of proteolytic C. botulinum types A and B were inoculated separately at approximately 10(4) spores per ml in nutrient broth and vegetable purées incubated at 15, 20, and 30 degrees C for up to 52 days. The times for the cell populations to increase 1,000-fold (T1,000) in the tested vegetables (1 to 5 days at 30 degrees C, 3 to 16 days at 20 degrees C, 7 to > 52 days at 15 degrees C) were similar to those for meat or fish. Only temperature significantly influenced growth rate. In contrast, the lag phase depended on the strains and media tested, in addition to temperature. Lag times and T1,000S for proteolytic C. botulinum were longer for potato and broccoli purées than for mushroom purée. These differences were not related to different pHs or redox potentials. The germination level, evaluated as the decrease in the spore count, was low. The addition of a germinant mixture (L-cysteine, L-alanine, and sodium lactate) to some strains inoculated in vegetable purées resulted in an increase in germination, suggesting a lack of germination-triggering agents in the vegetable purées.
监测了从孢子接种物中肉毒梭菌蛋白酶型的生长情况以及蘑菇、西兰花和土豆泥中孢子数量的变化。将4株A型和B型肉毒梭菌蛋白酶型分别以每毫升约10⁴个孢子的浓度接种到营养肉汤和蔬菜泥中，在15、20和30℃下培养长达52天。在受试蔬菜中细胞群体增加1000倍所需的时间（T1000）（30℃下为1至5天，20℃下为3至16天，15℃下为7至>52天）与在肉类或鱼类中的相似。只有温度显著影响生长速率。相比之下，除温度外，延迟期还取决于所测试的菌株和培养基。肉毒梭菌蛋白酶型在土豆泥和西兰花泥中的延迟期和T1000比在蘑菇泥中更长。这些差异与不同的pH值或氧化还原电位无关。以孢子数量减少来评估的萌发水平较低。向接种在蔬菜泥中的一些菌株添加萌发剂混合物（L-半胱氨酸、L-丙氨酸和乳酸钠）导致萌发增加，这表明蔬菜泥中缺乏萌发触发剂。
