Ahamad Normah, Marth Elmer H
Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.
J Food Prot. 1989 Oct;52(10):688-695. doi: 10.4315/0362-028X-52.10.688.
Inhibition of Listeria monocytogenes CA and V7 by of acetic, citric, and lactic acids at 7, 13, 21, and 35°C was investigated. Statistical analysis showed interactive effects between temperature, types, and concentration of acids and strains of the pathogen. Presence of up to 0.1% of acetic, citric and lactic acids in the medium (tryptose broth) inhibited growth; the degree of inhibition increased as the temperature of incubation decreased (no growth occurred in the presence of 0.1% acetic acid at 7°C). L. monocytogenes was inactivated at all temperatures when acid concentrations in the medium were 0.3% or greater. Acetic acid was most detrimental to L. monocytogenes followed in order by lactic and citric acids. The antilisterial activity of these acids coincided with their degree of undissociation. Citric and lactic acids, with larger dissociation constants, were less detrimental to the pathogen than was acetic acid.
研究了在7、13、21和35°C下，乙酸、柠檬酸和乳酸对单核细胞增生李斯特菌CA和V7的抑制作用。统计分析表明，温度、酸的类型和浓度以及病原体菌株之间存在交互作用。在培养基（胰蛋白胨肉汤）中存在高达0.1%的乙酸、柠檬酸和乳酸会抑制生长；随着培养温度降低，抑制程度增加（在7°C下存在0.1%乙酸时不发生生长）。当培养基中的酸浓度为0.3%或更高时，单核细胞增生李斯特菌在所有温度下均被灭活。乙酸对单核细胞增生李斯特菌最具损害性，其次是乳酸和柠檬酸。这些酸的抗李斯特菌活性与其未解离程度一致。柠檬酸和乳酸的解离常数较大，对病原体的损害小于乙酸。
