Schroder D J, Busta F F
Appl Microbiol. 1973 Nov;26(5):675-81. doi: 10.1128/am.26.5.675-681.1973.
Proteolytic sporeforming bacteria capable of surviving processing heat treatments in synthetic or fabricated protein foods exhibited no antagonistic effects on growth of Clostridium perfringens, but instead shortened the lag of subsequent growth of C. perfringens in sodium caseinate and isolated soy protein. Bacillus subtilis A cells were cultured in 3% sodium caseinate or isolated soy protein solutions. The subsequent effect on the lag time and growth of C. perfringens type A (strain S40) at 45 C was measured by colony count or absorbance at 650 nm, or both. B. subtilis incubation for 12 h or more in sodium caseinate reduced the C. perfringens lag by 3 h. Incubation of 8 h or more in isolated soy protein reduced the lag time by 1.5 h. Molecular sieving of the B. subtilis-treated sodium caseinate revealed that all molecular sizes yielded a similar reduced lag time. Diethylaminoethyl-Sephadex ion exchange fractionation and subsequent amino acid analysis indicated that the lag time reduction caused by B. subtilis incubation was not related to charge of the peptides nor to their amino acid composition. Apparently the shortened C. perfringens lag in these B. subtilis-hydrolyzed food proteins was a result of the protein being more readily available for utilization by C. perfringens.
能够在合成或人造蛋白质食品的加工热处理中存活的蛋白水解产芽孢细菌对产气荚膜梭菌的生长没有拮抗作用，反而缩短了产气荚膜梭菌在酪蛋白酸钠和分离大豆蛋白中后续生长的延迟期。枯草芽孢杆菌A细胞在3%的酪蛋白酸钠或分离大豆蛋白溶液中培养。通过菌落计数或在650nm处的吸光度，或两者同时测量，来测定其对45℃下A型产气荚膜梭菌（菌株S40）延迟期和生长的后续影响。枯草芽孢杆菌在酪蛋白酸钠中培养12小时或更长时间可使产气荚膜梭菌的延迟期缩短3小时。在分离大豆蛋白中培养8小时或更长时间可使延迟期缩短1.5小时。对经枯草芽孢杆菌处理的酪蛋白酸钠进行分子筛分析表明，所有分子大小的物质都产生了相似的延迟期缩短效果。二乙氨基乙基-葡聚糖离子交换分级分离及随后的氨基酸分析表明，枯草芽孢杆菌培养引起的延迟期缩短与肽的电荷及其氨基酸组成无关。显然，在这些经枯草芽孢杆菌水解的食品蛋白中，产气荚膜梭菌延迟期的缩短是由于蛋白更容易被产气荚膜梭菌利用的结果。
