多聚磷酸盐对禽肉中假单胞菌生长的抑制作用
POLYPHOSPHATE INHIBITION OF GROWTH OF PSEUDOMONADS FROM POULTRY MEAT.
作者信息
ELLIOTT R P, STRAKA R P, GARIBALDI J A
出版信息
Appl Microbiol. 1964 Nov;12(6):517-22. doi: 10.1128/am.12.6.517-522.1964.
Abstract
Both commercial polyphosphates and equivalent mixtures of chemically pure polyphosphates inhibited the growth of nonfluorescent pseudomonads in a synthetic medium. Fluorescent strains grew after a short lag. Inhibition was not caused by high pH, but rather by chelation of metal ions essential to the growth of the bacteria. Mg(++) and the natural competitive chelators, pyoverdine and bacteriological peptone, reversed the inhibition. Chilling chicken carcasses overnight in slush ice containing 3 and 8% polyphosphates lengthened subsequent shelf-life 17 and 25%, respectively. Chickens held in continuous contact with 3 and 8% solutions of polyphosphates during storage at 2.2 C kept 17 and 67% longer, respectively. Only fluorescent strains developed in the presence of 3 and 8% polyphosphates. Chickens held in antiseptic ice containing 8% polyphosphates kept 60% longer than did those in water ice.
摘要
市售多聚磷酸盐以及化学纯多聚磷酸盐的等效混合物均能抑制合成培养基中非荧光假单胞菌的生长。荧光菌株在短暂延迟后生长。抑制作用并非由高pH值引起，而是由螯合细菌生长所必需的金属离子所致。Mg(++)以及天然竞争性螯合剂、绿脓菌素和细菌蛋白胨可逆转这种抑制作用。将鸡屠体在含有3%和8%多聚磷酸盐的碎冰中冷藏过夜，随后的货架期分别延长了17%和25%。在2.2℃储存期间，与3%和8%多聚磷酸盐溶液持续接触的鸡分别多保存了17%和67%的时间。在3%和8%多聚磷酸盐存在的情况下，仅出现荧光菌株。保存在含有8%多聚磷酸盐的防腐冰中的鸡比保存在水冰中的鸡多保存60%的时间。
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