Moats W A, Dabbah R, Edwards V M
Appl Microbiol. 1971 Mar;21(3):476-81. doi: 10.1128/am.21.3.476-481.1971.
Survival of Salmonella anatum heated at 55 C for 35 min was determined in solutions of various chemical constituents of foods including salts, carbohydrates, amino acids, peptides, nucleic acids, gums, and stabilizers and compared with survival in 0.1 m phosphate buffer (pH 7.0). Commercially sterilized whole milk gave the most protection against heat. Trypticase Soy Broth, various peptide mixtures, and some amino acids gave substantial protection. Results with carbohydrates were variable, with mannitol, sucrose, and rhamnose providing substantial protection and glucose decreasing heat resistance. A few other substances, cysteine, glutathione, and sodium citrate, also decreased heat resistance. Pure proteins had little effect. Results show that water activity is of little significance under the test conditions. Protection from heat probably results from complexing of substances with heat-sensitive proteins in the cells. Autoclaved milk should not be considered equivalent to raw milk for studies of survival of bacteria during heating.
测定了鸭沙门氏菌在55℃加热35分钟后在含有盐、碳水化合物、氨基酸、肽、核酸、树胶和稳定剂等各种食品化学成分的溶液中的存活率，并与在0.1m磷酸盐缓冲液（pH7.0）中的存活率进行了比较。商业灭菌全脂牛奶提供的热保护作用最强。胰蛋白酶大豆肉汤、各种肽混合物和一些氨基酸提供了显著的保护作用。碳水化合物的结果各不相同，甘露醇、蔗糖和鼠李糖提供了显著的保护作用，而葡萄糖则降低了耐热性。其他一些物质，如半胱氨酸、谷胱甘肽和柠檬酸钠，也降低了耐热性。纯蛋白质的影响很小。结果表明，在测试条件下，水分活度的意义不大。热保护可能是由于物质与细胞中的热敏蛋白络合所致。在研究加热过程中细菌的存活率时，不应将高压灭菌牛奶视为等同于生牛奶。
