pH值和水分活度对沙拉酱微生物稳定性的影响。

Effects of pH and Water Activity on Microbiological Stability of Salad Dressing.

作者信息

Meyer R S, Grant M A, Luedecke L O, Leung H K

机构信息

Nalley's Fine Foods, Inc., 3303 South 35th Street, Tacoma, Washington 98411.

Department of Food Sciences and Human Nutrition, Washington State University, Pullman, Washington 99164-6330.

出版信息

J Food Prot. 1989 Jul;52(7):477-479. doi: 10.4315/0362-028X-52.7.477.

DOI:10.4315/0362-028X-52.7.477

PMID:31003384

Abstract

The water activity and pH of an experimental starch-based salad dressing were varied to evaluate inhibitory effects on microorganisms selected from groups known to be principal dressing spoilage agents. Dressing samples were inoculated with Lactobacillus fructivorans , Zygosaccharomyces bailii , or a yeast isolated from a spoiled commercial salad dressing. Both yeast and L. fructivorans displayed a minimum growth pH of approximately 3.55 to 3.60. The minimum a observed was 0.89 for yeast growth and 0.91 for L. fructivorans . Combinations of a and pH which imparted microbial stability without use of preservatives are described.

摘要

改变一种实验性淀粉基沙拉酱的水分活度和pH值，以评估对从已知为主要沙拉酱变质菌的菌群中挑选出的微生物的抑制作用。将沙拉酱样品接种果糖乳杆菌、拜耳接合酵母或从变质的市售沙拉酱中分离出的一种酵母。酵母和果糖乳杆菌的最低生长pH值均约为3.55至3.60。观察到的酵母生长的最低水分活度为0.89，果糖乳杆菌为0.91。描述了在不使用防腐剂的情况下赋予微生物稳定性的水分活度和pH值组合。