Rhodehamel E J, Pierson M D
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg.
Int J Food Microbiol. 1990 Oct;11(2):167-78. doi: 10.1016/0168-1605(90)90052-7.
Sodium hypophosphite (SHP) was evaluated for inhibition of growth of selected Gram-positive foodborne pathogenic bacteria in Trypticase Soy Broth. In addition, the effects of pH and sodium chloride (NaCl) alone and in combination with (SHP) were also examined. All inhibition studies were performed with optimal or nearly optimal growth conditions for each bacterium. Growth was monitored by determining culture optical density at 600 nm, and a time to significant growth determined for each test media. Ratios of time to significant growth for each control over that in test variables were used to evaluate the effect of SHP and other variables on growth. SHP was effective in inhibiting growth of Clostridium perfringens and Clostridium botulinum strains 62A 52A and Lamanna B, but generally ineffective against Staphylococcus aureus and Bacillus cereus. Results from this investigation show that SHP has potential as a food ingredient for the inhibition of certain Gram-positive foodborne pathogens.
评估了次磷酸钠（SHP）对胰蛋白胨大豆肉汤中选定的革兰氏阳性食源致病菌生长的抑制作用。此外，还研究了单独的pH值和氯化钠（NaCl）以及它们与（SHP）组合的影响。所有抑制研究均在每种细菌的最佳或接近最佳生长条件下进行。通过测定600nm处的培养物光密度来监测生长，并为每种测试培养基确定显著生长时间。将每个对照的显著生长时间与测试变量中的显著生长时间之比用于评估SHP和其他变量对生长的影响。SHP可有效抑制产气荚膜梭菌和肉毒梭菌62A、52A和拉曼纳B菌株的生长，但通常对金黄色葡萄球菌和蜡样芽孢杆菌无效。本研究结果表明，SHP有潜力作为一种食品成分来抑制某些革兰氏阳性食源性病原体。
