从商业罐装食品中分离出的回肠袢反应性蜡样芽孢杆菌菌株的耐热性
Heat resistance of ileal loop reactive Bacillus cereus strains isolated from commercially canned food.
作者信息
Bradshaw J G, Peeler J T, Twedt R M
出版信息
Appl Microbiol. 1975 Dec;30(6):943-5. doi: 10.1128/am.30.6.943-945.1975.
Abstract
Sporeformers isolated from a commercially canned food were identified as Bacillus cereus, lactose-positive variants. The thermal resistance of spore crops produced from each of two representative cultures was determined in 0.067 M phosphate buffer at pH 7.0. The D121.1 values for one isolate were approximately 0.03 min (z = 9.9C), whereas the D121.1 values for the other isolate were 2.35 min (z = 7.9 C). Thermal inactivation results for heat-stressed isolates from each strain showed no significant alteration in heat resistance from that of the two parent spore crops. Both isolates were reactive when injected into the ligated rabbit ileum.
摘要
从一种商业罐装食品中分离出的产芽孢菌被鉴定为蜡样芽孢杆菌乳糖阳性变种。在pH 7.0的0.067 M磷酸盐缓冲液中测定了两种代表性培养物各自产生的芽孢群体的耐热性。一种分离株的D121.1值约为0.03分钟（z = 9.9℃），而另一种分离株的D121.1值为2.35分钟（z = 7.9℃）。来自每个菌株的热应激分离株的热失活结果显示，其耐热性与两种亲本芽孢群体相比没有显著变化。将两种分离株注入结扎的兔回肠时均有反应。
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