Leguérinel I, Spegagne I, Couvert O, Coroller L, Mafart P
Laboratoire Universitaire de Microbiologie Appliquée de Quimper, Quimper, France.
Int J Food Microbiol. 2007 May 1;116(1):88-95. doi: 10.1016/j.ijfoodmicro.2006.12.016. Epub 2007 Jan 13.
The influence of heating treatment temperature, pH of heating and recovery medium on the survival kinetics of Salmonella typhimurium ATCC 13311 is studied and quantified. From each non-log linear survival curve, Weibull model parameters were estimated. An average shape parameter value of 1.67 was found, which is characteristic of downward concavity curves and is in agreement with values estimated from other S. typhimurium strains. Bigelow type models quantifying the heating temperature, heating and recovery medium pH influences are fitted on scale parameter delta data (time of first decimal reduction), which reflects the bacterial heat resistance. The estimate of z(T) (4.64 degrees C) is in the range of values given in the literature for this species. The influence of pH of the heating medium on the scale parameter (z(pH): 8.25) is lower than that of the recovery pH medium influence (z(')(pH): 3.65).
研究并量化了热处理温度、加热及复苏培养基的pH值对鼠伤寒沙门氏菌ATCC 13311存活动力学的影响。从每条非对数线性存活曲线中估算了威布尔模型参数。发现平均形状参数值为1.67，这是向下凹曲线的特征，并且与从其他鼠伤寒沙门氏菌菌株估算的值一致。量化加热温度、加热及复苏培养基pH值影响的Bigelow型模型拟合于尺度参数δ数据（首次十进制减少时间），该数据反映了细菌的耐热性。z(T)（4.64℃）的估算值在该物种文献给出的值范围内。加热培养基pH值对尺度参数的影响（z(pH)：8.25）低于复苏pH培养基影响（z'(pH)：3.65）。
