George A E, Levett P N
Department of Biological and Biomedical Sciences, University of Ulster, Coleraine, Northern Ireland, U.K.
Int J Food Microbiol. 1990 Dec;11(3-4):345-9. doi: 10.1016/0168-1605(90)90028-4.
The survival and growth of Listeria monocytogenes in fresh coleslaw, pH 3.9, and in coleslaw adjusted to pH 4.0, 5.0, 6.0 or 7.0 before inoculation was studied at three temperatures (4, 15 and 25 degrees C). L. monocytogenes was not detectable after 5 days incubation in fresh coleslaw nor in coleslaw adjusted to pH 4.0. Coleslaw at pH 5.0 was also inhibitory to L. monocytogenes at all three temperatures studied. A decline in viable numbers of L. monocytogenes in coleslaw at pH 6.0 occurred at 4 degrees C and at 15 degrees C, whereas at 25 degrees C the viable count of L. monocytogenes increased initially and remained high after incubation for 25 days. L. monocytogenes grew rapidly in coleslaw at pH 7.0 at all three temperatures studied, followed by an equally rapid decline in viable count.
研究了单核细胞增生李斯特菌在新鲜凉拌卷心菜（pH 3.9）以及接种前pH值调整为4.0、5.0、6.0或7.0的凉拌卷心菜中的存活和生长情况，研究温度为三个（4、15和25摄氏度）。在新鲜凉拌卷心菜以及pH值调整为4.0的凉拌卷心菜中培养5天后，未检测到单核细胞增生李斯特菌。在研究的所有三个温度下，pH 5.0的凉拌卷心菜对单核细胞增生李斯特菌也有抑制作用。在4摄氏度和15摄氏度下，pH 6.0的凉拌卷心菜中单核细胞增生李斯特菌的活菌数出现下降，而在25摄氏度下，单核细胞增生李斯特菌的活菌数最初增加，培养25天后仍保持较高水平。在研究的所有三个温度下，单核细胞增生李斯特菌在pH 7.0的凉拌卷心菜中生长迅速，随后活菌数同样迅速下降。
