Notermans S, Soentoro P S, Bolder N M, Mulder R W
National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.
Int J Food Microbiol. 1991 May;13(1):55-61. doi: 10.1016/0168-1605(91)90136-d.
Survival of Listeria species was tested in liquid egg products such as albumen, yolk, whole egg and whole egg containing 25% sucrose. At an incubation temperature of 4 degrees C Listeria survived in all products, and even increased slightly in yolk, whole egg and whole egg containing 25% sucrose. However, at 20-22 degrees C, in whole egg containing sucrose, a rapid an dramatic decrease in numbers of Listeria was observed. Following this initial decrease, an increase in the numbers of Listeria was observed. The ability to grow in liquid egg containing sucrose was maintained upon reinoculation into a freshly prepared product. However, this property disappeared after subculturing in brain heart infusion broth. The significance of these findings is discussed.
在蛋清、蛋黄、全蛋液以及含25%蔗糖的全蛋液等液态蛋制品中对李斯特菌属的存活情况进行了测试。在4℃的培养温度下，李斯特菌在所有产品中均能存活，在蛋黄、全蛋液以及含25%蔗糖的全蛋液中甚至略有增加。然而，在20 - 22℃时，在含蔗糖的全蛋液中，观察到李斯特菌数量迅速且显著减少。在这一初始减少之后，又观察到李斯特菌数量有所增加。重新接种到新制备的产品中后，李斯特菌在含蔗糖的液态蛋中仍保持生长能力。然而，在脑心浸液肉汤中继代培养后，这一特性消失了。讨论了这些发现的意义。
