山梨酸钾对青霉和曲霉的抑制作用。

Inhibition of Penicillia and Aspergilli by Potassium Sorbate.

作者信息

Liewen Michael B, Marth Elmer H

机构信息

Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.

出版信息

J Food Prot. 1984 Jul;47(7):554-556. doi: 10.4315/0362-028X-47.7.554.

DOI:10.4315/0362-028X-47.7.554

PMID:30934464

Abstract

Cultures of molds from the genera Penicillium (25 isolates) and Aspergillus (18 isolates) were inoculated onto YM agar fortified with different concentrations of potassium sorbate to determine their abilities to grow in the presence of this compound. Molds were incubated for up to 30 d at 25 or 4°C. Nine of the penicillia grew in the presence of 3000 ppm or more of sorbate at both temperatures. All of these molds were isolated from sorbate-treated cheeses. None of the aspergilli grew in the presence of 2000 ppm or more of sorbate and only three strains grew in the presence of 1000 ppm of sorbate at 25°C. None of the aspergilli grew in the presence of 500 ppm of sorbate at 4°C.

摘要

将青霉属（25个分离株）和曲霉属（18个分离株）的霉菌培养物接种到添加了不同浓度山梨酸钾的YM琼脂上，以确定它们在这种化合物存在下的生长能力。霉菌在25℃或4℃下培养长达30天。在两个温度下，9株青霉菌在3000 ppm或更高浓度的山梨酸盐存在下生长。所有这些霉菌均从经山梨酸盐处理的奶酪中分离得到。在2000 ppm或更高浓度的山梨酸盐存在下，没有曲霉生长，在25℃时，只有三株曲霉在1000 ppm的山梨酸盐存在下生长。在4℃时，没有曲霉在500 ppm的山梨酸盐存在下生长。