Benedict Robert C, Partridge Timothy, Wells Donna, Buchanan Robert L
Microbial Food Safety Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane, Philadelphia, Pennsylvania 19118.
J Food Prot. 1993 Mar;56(3):211-214. doi: 10.4315/0362-028X-56.3.211.
Three strains of Bacillus cereus were cultured in brain heart infusion medium aerobically under conditions of variable temperature (5 to 42°C), sodium chloride concentrations (0.5-5%), pH (4.5 - 7.5), and sodium nitrite concentration (0 mg/L - 200 mg/L) to simulate conditions of normal and adverse food storage. Cultures were sampled at selected times, and plate counts were used to calculate growth curves under each condition. None of the three strains grew at 5°C, but growth did occur slowly at 8°C, and was most rapid at a temperature of 37°C. Growth occurred in media without additives in all pH's examined between 8 and 42°C. Decreasing the pH and increasing levels of sodium chloride and sodium nitrite increased the lag phase and generation times of the organism.
在可变温度（5至42°C）、氯化钠浓度（0.5 - 5%）、pH值（4.5 - 7.5）和亚硝酸钠浓度（0 mg/L - 200 mg/L）条件下，将三株蜡样芽孢杆菌在脑心浸液培养基中进行需氧培养，以模拟正常和不利的食品储存条件。在选定时间对培养物进行取样，并通过平板计数来计算每种条件下的生长曲线。三株菌株在5°C均不生长，但在8°C时生长缓慢，在37°C时生长最为迅速。在8至42°C之间检测的所有pH值下，无添加剂的培养基中均有生长。降低pH值以及增加氯化钠和亚硝酸钠的水平会延长该生物体的延迟期并增加代时。
