Likimani T A, Sofos J N
Department of Animal Sciences, Colorado State University, Fort Collins 80523.
Int J Food Microbiol. 1990 Dec;11(3-4):243-9. doi: 10.1016/0168-1605(90)90017-y.
This study examined the potential for injury of Bacillus globigii (Bacillus subtilis var. niger, strain ATCC9372) spores during extrusion cooking of a corn/soybean (70/30%, w/v) mixture. The barrel temperature in zone 1 was kept constant at 80 degrees C while it was varied from 100 to 120 and 140 degrees C in zone 2. Recovery and enumeration of spores surviving the extrusion cooking process were conducted with five culture media ranging from minimal to rich in nutrient composition. Numbers of spores counted with a minimal culture medium after extrusion at the low temperature were lower compared to recovery with more complete media. All culture media, including minimal and richer, were equally effective in recovering untreated spores. At the higher extrusion temperatures all media were equally effective in recovering the small numbers of viable spores. The results indicated that the spores of the organism may be injured at lower extrusion temperatures.
本研究考察了在玉米/大豆（70/30%，w/v）混合物挤压蒸煮过程中球形芽孢杆菌（枯草芽孢杆菌黑色变种，菌株ATCC9372）孢子的损伤可能性。1区的料筒温度保持在80℃恒定，而2区的温度在100℃、120℃和140℃之间变化。采用五种营养成分从低到高的培养基对挤压蒸煮过程中存活的孢子进行回收和计数。与使用更完全培养基的回收率相比，在低温下挤压后用基本培养基计数的孢子数量更低。所有培养基，包括基本培养基和更丰富的培养基，在回收未处理的孢子方面同样有效。在较高的挤压温度下，所有培养基在回收少量活孢子方面同样有效。结果表明，该生物体的孢子可能在较低的挤压温度下受到损伤。
