Kameník Josef, Dušková Marta, Zouharová Alena, Čutová Michaela, Dorotíková Kateřina, Králová Michaela, Macharáčková Blanka, Hulánková Radka
Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Foods. 2025 Jan 9;14(2):194. doi: 10.3390/foods14020194.
The aim of this study was to assess the germination and growth of two strains of following the artificial inoculation of six selected hot dishes with spores which were then stored at temperatures of 40, 50, and 60 °C for 0.5, 1.0, 2.0, 2.5, 3.0, and 4.0 h. The water activity of the prepared meals varied between 0.967 and 0.973 and the salt content between 0.74 and 1.40%. The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 °C in foods with pH values > 6.0. The study demonstrated that a drop in food temperatures to 40 °C is risky, while no growth of was detected within 4 h at 50 and 60 °C. The growth rate of is conditioned not merely by environmental conditions (temperature, pH values, food composition), but also by the bacterial strain.
本研究的目的是评估在六种选定的热菜中人工接种孢子后，两种菌株的发芽和生长情况，这些热菜随后分别在40、50和60°C的温度下储存0.5、1.0、2.0、2.5、3.0和4.0小时。所制备菜肴的水分活度在0.967至0.973之间，盐含量在0.74至1.40%之间。四种菜肴的pH值超过6.0，但对于两种菜肴（番茄酱和普罗旺斯烩菜），其pH值为4.6。测试菌株DSM 4312显示出良好的生长能力，在40°C下，pH值>6.0的食品中，4小时内菌数超过6.0 log CFU/g。该研究表明，将食品温度降至40°C存在风险，而在50和60°C下4小时内未检测到该菌生长。该菌的生长速率不仅受环境条件（温度、pH值、食品成分）的制约，还受细菌菌株的影响。
