Mundt J O, Larsen S A, McCarty I E
Appl Microbiol. 1966 Jan;14(1):115-8. doi: 10.1128/am.14.1.115-118.1966.
Waters used in washing, blanching, cooling, and conveying vegetables during processing for freezing were filtered, sterilized, and inoculated with Streptococcus faecalis, S. lactis, or Lactobacillus plantarum. The contents of total nitrogen and total solids were determined, and ninhydrin tests and Benedict's tests for reducing sugars were performed. Substances positive to the ninyhydrin tests and also capable of supporting the growth of the bacteria to high levels of population were found in waters used to blanch cut green beans, but not in the cooling or conveying waters. They were found only in waters following slicing of blanched whole beans. They were also present in waters used in processing purple hull peas at all stages, but only in the waters used to blanch and cool lima beans. The substances were present in waters used to wash and blanch squash, but only in the waters used to blanch greens; they were not found in the cooling waters during the handling of either vegetable. No waters used in the processing of okra yielded a positive ninhydrin test, nor did they support the growth of the lactic acid bacteria.
用于冷冻加工过程中蔬菜清洗、热烫、冷却及输送的水经过过滤、消毒，并接种粪链球菌、乳酸链球菌或植物乳杆菌。测定了总氮和总固体含量，并进行了茚三酮试验和还原糖的班氏试验。在用于热烫切段青豆的水中发现了对茚三酮试验呈阳性且能支持细菌生长至高密度的物质，但在冷却或输送水中未发现。仅在热烫后的整粒豆切片后的水中发现了这些物质。在加工紫荚豌豆的各个阶段使用的水中也存在这些物质，但仅在用于热烫和冷却利马豆的水中存在。这些物质存在于用于清洗和热烫南瓜的水中，但仅在用于热烫绿叶蔬菜的水中存在；在处理这两种蔬菜的冷却水中均未发现。用于加工秋葵的水中茚三酮试验均为阴性，也不支持乳酸菌的生长。
