Nout M J, Rombouts F M, Havelaar A
Department of Food Science, Agricultural University, Wageningen, The Netherlands.
Int J Food Microbiol. 1989 Jul;8(4):351-61. doi: 10.1016/0168-1605(89)90006-8.
Accelerated natural lactic fermentation in mixtures of water and ground sorghum, millet and pigeon pea was obtained by gradual selection of lactic acid bacteria, through inoculum recycling. Weaning food prepared from ingredients fermented this way, contained approx. 0.7% lactic and 0.05% acetic acids and had a pH of about 3.8. In porridges, a pH of less than or equal to 4.0 was required to cause death of Salmonella typhimurium and Staphylococcus aureus. Several intestinal pathogenic bacteria were inoculated into sour porridge. The most resistant Salmonella sp. died at a rate of 1.2 log cycle/h; the most resistant Shigella sp. at 0.9 log cycle/h; and the most resistant Escherichia coli strain at 0.6 log cycle/h. A yeast, Candida albicans, could grow well in the sour product, whereas a bacteriophage (MS-2) was inactivated at a rate of 0.1 log cycle/h. In the acid-sensitive bacterial cultures, no gradual adaptation to acid environments could be observed. The survival studies were carried out at 30 degrees C.
通过接种物循环逐步筛选乳酸菌，实现了水与磨碎的高粱、小米和木豆混合物的加速自然乳酸发酵。用这种方式发酵的原料制成的断奶食品含有约0.7%的乳酸和0.05%的乙酸，pH值约为3.8。在粥中，pH值小于或等于4.0才能导致鼠伤寒沙门氏菌和金黄色葡萄球菌死亡。将几种肠道病原菌接种到酸粥中。最具抗性的沙门氏菌菌株以每小时1.2个对数循环的速率死亡；最具抗性的志贺氏菌菌株以每小时0.9个对数循环的速率死亡；最具抗性的大肠杆菌菌株以每小时0.6个对数循环的速率死亡。一种酵母，白色念珠菌，能在酸性产品中良好生长，而一种噬菌体（MS - 2）以每小时0.1个对数循环的速率失活。在对酸敏感的细菌培养物中，未观察到对酸性环境的逐渐适应。存活研究在30摄氏度下进行。
