Kornacki Jeffrey L, Marth Elmer H
Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.
J Food Prot. 1986 Jul;49(7):541-543. doi: 10.4315/0362-028X-49.7.541.
Thermal destruction of Streptococcus faecium var. casseliflavus (SFC) at 57°C in autoclaved skim milk was determined at several pH values, and when skim milk was inoculated with Pseudomonas fluorescens and incubated 3 d at 10°C plus 4 d at room temperature before SFC was added. The pH values between 6.4 and 6.6 had little effect on heat resistance of SFC. At pH 5.6, however, accelerated thermal destruction occurred in sterile skim milk as compared to skim milk at pH 6.5. (D-values were 4.8 min and 10.2 min, respectively). Presence of large populations (log bacterial count = 9.8 to 9.9/ml) of P. fluorescens had a protective effect on SFC (D = 7.6 ± .7 min in skim milk preincubated with P. fluorescens and 6.2 min in skim milk without P. fluorescens ).
测定了粪肠球菌变种酪黄肠球菌（SFC）在经高压灭菌的脱脂乳中于57°C下在几个pH值条件下的热破坏情况，以及在添加SFC之前，脱脂乳接种荧光假单胞菌并在10°C下培养3天再在室温下培养4天的情况下的热破坏情况。pH值在6.4至6.6之间对SFC的耐热性影响很小。然而，在pH 5.6时，与pH 6.5的脱脂乳相比，无菌脱脂乳中的热破坏加速。（D值分别为4.8分钟和10.2分钟）。大量荧光假单胞菌（对数细菌计数 = 9.8至9.9/ml）的存在对SFC有保护作用（在与荧光假单胞菌预培养的脱脂乳中D = 7.6±0.7分钟，在未接种荧光假单胞菌的脱脂乳中D = 6.2分钟）。
