Sakimbaeva S D
Vopr Pitan. 1985 Jul-Aug(4):56-9.
A study was made of the time course of the reproduction of bacteria of the Citrobacter genus in milk, sausage meat and vermicelli during experimental contamination, with incubation of cultures at 3 temperature regimens (24, 37 and 44 degrees C). Estimation of the results of experiments was performed by counting the number of the colonies on the surface of 2% beef-extract agar. It was established that within the first 6 h, at 24 and 37 degrees C there was an identical growth of the number of microorganisms in all the foods under study. During incubation at 44 degrees C (for 4-8 h), there was a slower reproduction of bacteria in milk as compared with sausage meat. It was revealed that food consistency had an effect on the intensity of the reproduction of bacteria of the Citrobacter genus depending on the time of incubation and temperature.
对柠檬酸杆菌属细菌在实验污染期间于牛奶、香肠肉和细面条中的繁殖时间进程进行了研究，培养物在3种温度条件（24、37和44摄氏度）下孵育。通过计算2%牛肉浸出液琼脂表面的菌落数来评估实验结果。结果表明，在最初6小时内，24摄氏度和37摄氏度时，所有受试食品中微生物数量的增长情况相同。在44摄氏度孵育（4至8小时）期间，与香肠肉相比，牛奶中细菌的繁殖较慢。结果显示，根据孵育时间和温度，食品的稠度对柠檬酸杆菌属细菌的繁殖强度有影响。
