抗坏血酸钠和亚硝酸钠对法兰克福香肠中肉毒梭菌毒素形成的影响。
Effect of sodium ascorbate and sodium nitrite on toxin formation of Clostridium botulinum in wieners.
作者信息
Bowen V G, Cerveny J G, Deibel R H
出版信息
Appl Microbiol. 1974 Mar;27(3):605-6. doi: 10.1128/am.27.3.605-606.1974.
Abstract
Toxin production by Clostridium botulinum was inhibited by sodium nitrite levels above 50 mug/g of wiener. Sodium ascorbate at levels of 105 and 655 mug/g of product did not decrease the effectiveness of the sodium nitrite inhibition, nor did sodium ascorbate potentiate it. The results indicate that the use of sodium ascorbate in vacuum-packaged wieners does not appreciably alter the inhibition of C. botulinum toxin formation by sodium nitrite.
摘要
当每克维也纳香肠中亚硝酸钠含量超过50微克时，肉毒梭菌的毒素产生受到抑制。产品中抗坏血酸钠含量分别为105微克/克和655微克/克时，既不会降低亚硝酸钠抑制作用的效果，也不会增强该效果。结果表明，在真空包装的维也纳香肠中使用抗坏血酸钠不会显著改变亚硝酸钠对肉毒梭菌毒素形成的抑制作用。
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本文引用的文献
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Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners.亚硝酸钠和硝酸钠对法兰克福香肠中肉毒杆菌毒素产生及亚硝胺形成的影响。
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