Tsay W I, Chou C C
Graduate Institute of Food Science & Technology, National Taiwan University, Taipei, Taiwan, Republic of China.
J Food Prot. 1989 Oct;52(10):723-726. doi: 10.4315/0362-028X-52.10.723.
The growth and survival of Yersinia enterocolitica 0:3 and 0:8 were determined using Brain Heart Infusion Broth at pH 5.5 or 6.5, with 0, 250, 500, 1000, 1500, 2500, or 5000 ppm potassium sorbate, and incubated at 25 or 3°C. Results showed that Y. enterocolitica was susceptible to the antimicrobial activity of potassium sorbate. At 25°C and pH 5.5, a population increase of 6.8 and 6.9 log CFU/ml was noted for Y. enterocolitica serotypes 0:3 and 0:8, respectively, in broth without potassium sorbate. The presence of 1000-1500 ppm potassium sorbate in broth retarded the growth of the inoculated Y. enterocolitica cells or partially or completely inactivated them. At 25°C and pH 6.5, potassium sorbate at a concentration as high as 5000 ppm did not inactivate this pathogen. All the concentrations of potassium sorbate tested only retarded the growth of Y. enterocolitica . A 3°C and pH 5.5, Y. enterocolitica grew slightly in the control broth. The presence of 250-500 ppm or more potassium sorbate in broth completely inhibited the growth of Y. enterocolitica or reduced the number of viable cells. At 3°C and pH 6.5, a slight increase in the population of Y. enterocolitica was observed in the broth with or without potassium sorbate, but the increase slacked off as the amount of potassium sorbate was increased.
使用脑心浸液肉汤，在pH 5.5或6.5条件下，添加0、250、500、1000、1500、2500或5000 ppm山梨酸钾，测定小肠结肠炎耶尔森氏菌0:3和0:8的生长及存活情况，并在25℃或3℃下培养。结果表明，小肠结肠炎耶尔森氏菌对山梨酸钾的抗菌活性敏感。在25℃和pH 5.5条件下，不含山梨酸钾的肉汤中，小肠结肠炎耶尔森氏菌血清型0:3和0:8的菌数分别增加了6.8和6.9 log CFU/ml。肉汤中存在1000 - 1500 ppm山梨酸钾会抑制接种的小肠结肠炎耶尔森氏菌细胞生长，或使其部分或完全失活。在25℃和pH 6.5条件下，浓度高达5000 ppm的山梨酸钾也不能使该病原体失活。所测试的所有山梨酸钾浓度仅能抑制小肠结肠炎耶尔森氏菌的生长。在3℃和pH 5.5条件下，小肠结肠炎耶尔森氏菌在对照肉汤中略有生长。肉汤中存在250 - 500 ppm或更高浓度的山梨酸钾会完全抑制小肠结肠炎耶尔森氏菌的生长或减少活菌数量。在3℃和pH 6.5条件下，无论有无山梨酸钾，肉汤中小肠结肠炎耶尔森氏菌的菌数均略有增加，但随着山梨酸钾用量的增加，增加幅度逐渐减小。
