小肠结肠炎耶尔森菌和大肠杆菌在泉水中的存活情况。

Survival of Yersinia enterocolitica and Escherichia coli in spring water.

作者信息

Karapinar M, Gönül S A

机构信息

Food Engineering Department, Engineering Faculty, Ege University, Bornova, Izmir, Turkey.

出版信息

Int J Food Microbiol. 1991 Aug;13(4):315-9. doi: 10.1016/0168-1605(91)90090-c.

DOI:10.1016/0168-1605(91)90090-c

PMID:1911089

Abstract

Survival of pure and mixed cultures of Yersinia enterocolitica and Escherichia coli in sterile spring water stored at 4 degrees C was evaluated. Y. enterocolitica increased two or three logs during the first 3 weeks of incubation, and at the end of 64 weeks viable cells in numbers corresponding to the initial inoculum level were still detectable. However, after 1 week of incubation, the number of E. coli in water started to decrease and in 13 weeks time no E. coli was detected. More rapid decrease of E. coli was observed in mixed cultures.

摘要

对小肠结肠炎耶尔森菌和大肠杆菌的纯培养物及混合培养物在4℃储存的无菌泉水中的存活情况进行了评估。小肠结肠炎耶尔森菌在培养的前3周数量增加了两到三个对数级，在64周结束时，仍可检测到数量与初始接种水平相当的活细胞。然而，培养1周后，水中大肠杆菌的数量开始下降，在13周时未检测到大肠杆菌。在混合培养物中观察到大肠杆菌下降得更快。