Ayaz M, Luedecke L O, Branen A L
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
J Food Prot. 1980 Jan;43(1):4-6. doi: 10.4315/0362-028X-43.1.4.
The antimicrobial effect of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on three enterotoxigenic strains of Staphylococcus aureus in Brain Heart Infusion broth (BHI) was evaluated by turbidity measurements. Also, the interaction of these compounds with pH and NaCl on growth of S. aureus strain 100 was measured. Inhibition of S. aureus growth increased with an increase in the concentration of BHA and/or BHT. Complete inhibition of S. aureus growth occurred in BHI with 1.12 μmole of BHA/ml or 0.70 μmole of BHT/ml as well as with a combination of 0.25 μmole of both BHT and BHA/ml. Inhibition of S. aureus growth by BHA or BHT was substantial at pH 7.0 and with 2% NaCl. When 0.84 μmole or greater of BHA/ml and 0.47 μmole or greater of BHT/ml were added to BHL, growth of S. aureus 100 was inhibited to the extent that enterotoxin A could not be detected after 24 h of incubation.
通过浊度测量评估了丁基羟基茴香醚（BHA）和丁基化羟基甲苯（BHT）在脑心浸液肉汤（BHI）中对三株产肠毒素金黄色葡萄球菌的抗菌效果。此外，还测定了这些化合物与pH值和氯化钠对金黄色葡萄球菌100株生长的相互作用。金黄色葡萄球菌生长的抑制作用随着BHA和/或BHT浓度的增加而增强。在含有1.12微摩尔/毫升BHA或0.70微摩尔/毫升BHT的BHI中，以及含有0.25微摩尔BHT和BHA/毫升组合的情况下，金黄色葡萄球菌的生长完全受到抑制。在pH 7.0和2%氯化钠条件下，BHA或BHT对金黄色葡萄球菌生长的抑制作用显著。当向BHL中添加0.84微摩尔/毫升或更高浓度的BHA和0.47微摩尔/毫升或更高浓度的BHT时，金黄色葡萄球菌100的生长受到抑制，以至于在培养24小时后无法检测到肠毒素A。
