浓缩乳中沙门氏菌的耐热性。
Heat resistance of salmonellae in concentrated milk.
作者信息
Dega C A, Goepfert J M, Amundson C H
出版信息
Appl Microbiol. 1972 Feb;23(2):415-20. doi: 10.1128/am.23.2.415-420.1972.
The heat resistance of Escherichia coli, Salmonella typhimurium, and Salmonella alachua in milk solutions containing 10, 30, 42, and 51% (w/w) skim milk for total solids was determined. Increased milk-solids level effected a significant increase in the heat resistance of each organism. Although E. coli was more heat-resistant than both strains of Salmonella in 10% milk, the situation was reversed in 42 and 51% milk. Prior growth temperature was found to exert a profound effect on the heat resistance of S. typhimurium. Growth of S. typhimurium in 42% milk solids for 24 hr did not greatly enhance the thermal resistance of the organism when heated in a fresh 42% solids concentrate. Application of a partial vaccum during heating greatly diminished the decimal reduction times of S. typhimurium and E. coli and, in addition, virtually eliminated the protective effect of increased solids level.
测定了大肠杆菌、鼠伤寒沙门氏菌和阿拉楚阿沙门氏菌在总固形物含量为10%、30%、42%和51%（w/w）脱脂乳的乳溶液中的耐热性。乳固体含量的增加使每种微生物的耐热性显著提高。虽然在10%的乳中大肠杆菌比两种沙门氏菌菌株更耐热，但在42%和51%的乳中情况则相反。发现先前的生长温度对鼠伤寒沙门氏菌的耐热性有深远影响。鼠伤寒沙门氏菌在42%乳固体中生长24小时后，在新鲜的42%固形物浓缩物中加热时，其耐热性并没有显著提高。加热过程中施加部分真空大大缩短了鼠伤寒沙门氏菌和大肠杆菌的十进制减少时间，此外，实际上消除了固形物含量增加的保护作用。
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