Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium.
Int J Food Microbiol. 2010 Sep 30;143(1-2):9-16. doi: 10.1016/j.ijfoodmicro.2010.07.014. Epub 2010 Jul 15.
The growth inhibiting effects of NaCl and selected simple salt replacers (CaCl(2), MgCl(2), KCl and MgSO(4)) on the growth of Lactobacillus sakei were studied in de Man Rogosa Sharpe broth at 7 degrees C over a water phase concentration of 0 to 6.4%. The divalent chloride salts (CaCl(2) in particular) generally had the largest antimicrobial activities at equivalent water phase concentrations, molalities or water activity (a(w)) values. MgSO(4) had not only the least antimicrobial activity but also the smallest a(w) depressing capacity. The results also showed that the antimicrobial effects of CaCl(2) were not fully accounted for by its a(w) depressing effects. Challenge tests performed on cooked ham and white sauce showed that reduction of NaCl levels by 28 and 33%, respectively, had no influence on the microbial stability of these products to L. sakei. Ultimately the study concluded that the microbiological consequences of the full or partial replacement of NaCl on the growth of L. sakei largely depend on the initial level of NaCl, the level of replacement and the nature of the salt replacer used. Altered stability to L. sakei is most likely given a high initial NaCl level, combined with a large level of partial replacement with either CaCl(2) (increased stability) or MgSO(4) (reduced stability) as the replacer.
研究了 NaCl 及几种简单盐替代物（CaCl2、MgCl2、KCl 和 MgSO4）在 7°C 时对生丁克氏乳杆菌生长的抑制作用，水相浓度范围为 0 至 6.4%。在等水相浓度、摩尔浓度或水活度（a(w)）值下，二价氯化物盐（尤其是 CaCl2）通常具有最大的抗菌活性。MgSO4 的抗菌活性最低，降低水活度的能力也最小。结果还表明，CaCl2 的抗菌作用不能完全用其降低水活度的作用来解释。在煮火腿和白汁酱上进行的挑战试验表明，NaCl 水平分别降低 28%和 33%，对这些产品中生丁克氏乳杆菌的微生物稳定性没有影响。最终研究得出结论，完全或部分替代 NaCl 对生丁克氏乳杆菌生长的微生物学后果在很大程度上取决于初始 NaCl 水平、替代水平以及所使用的盐替代物的性质。在高初始 NaCl 水平下，结合大量的部分替代（CaCl2 增加稳定性，MgSO4 降低稳定性），生丁克氏乳杆菌的稳定性最有可能发生改变。
