海藻酸钠在轻度加热和冷冻过程中对金黄色葡萄球菌的影响
EFFECT OF SODIUM ALGINATE ON STAPHYLOCOCCUS AUREUS DURING MILD HEATING AND FREEZING.
作者信息
SCOTT L G, STRONG D H
出版信息
Appl Microbiol. 1964 Mar;12(2):146-9. doi: 10.1128/am.12.2.146-149.1964.
The effects of sodium alginate on Staphyiococcus aureus 196 exposed to mild heating or to freezing at -21 C were studied. The addition of sodium alginate to a diluent appeared to confer some protection of viable cells during mild heating. The effect of the presence of sodium alginate in the suspending media during freezing was less clear. There was a slight trend, not statistically significant, for greater reduction in numbers of viable cells at the low temperature when 4% alginate was present in phosphate buffer. Results indicated that the value of sodium alginate in controlling this food-poisoning microorganism in frozen food is questionable.
研究了海藻酸钠对轻度加热或在-21℃冷冻的金黄色葡萄球菌196的影响。在稀释剂中添加海藻酸钠似乎能在轻度加热过程中为活细胞提供一定保护。冷冻期间悬浮介质中海藻酸钠的存在效果不太明确。当磷酸盐缓冲液中存在4%海藻酸钠时，在低温下活细胞数量有略微减少的趋势，但无统计学意义。结果表明，海藻酸钠在控制冷冻食品中这种食物中毒微生物方面的价值值得怀疑。
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