肉毒梭菌芽孢耐热性的化学调控
Chemical manipulation of the heat resistance of Clostridium botulinum spores.
作者信息
Alderton G, Ito K A, Chen J K
出版信息
Appl Environ Microbiol. 1976 Apr;31(4):492-8. doi: 10.1128/aem.31.4.492-498.1976.
Abstract
The chemical forms of Clostridium botulinum 62A and 213B were prepared, and their heat resistances were determined in several heating media, including some low-acid foods. The heat resistance of C. botulinum spores can be manipulated up and down by changing chemical forms between the resistant calcium form and the sensitive hydrogen form. The resistant chemical form of type B spores has about three times the classical PO4 resistance at 235 F (112.8 C). As measured in peas and asparagus, both types of C. botulinum spores came directly from the culture at only a small fraction of the potential heat resistance shown by the same spores when chemically converted to the resistant form. The resistant spore form of both types (62A and 213B), when present in a low-acid food, can be sensitized to heating at the normal pH of the food.
摘要
制备了肉毒梭菌62A和213B的化学形态，并在包括一些低酸食品在内的几种加热介质中测定了它们的耐热性。通过在抗性钙形态和敏感氢形态之间改变化学形态，可以上下调节肉毒梭菌孢子的耐热性。B型孢子的抗性化学形态在235°F（112.8°C）时的经典磷酸抗性约为其三倍。在豌豆和芦笋中测量时，两种类型的肉毒梭菌孢子直接从培养物中获取时，其耐热性仅为相同孢子化学转化为抗性形态时所显示的潜在耐热性的一小部分。当两种类型（62A和213B）的抗性孢子形态存在于低酸食品中时，在食品的正常pH值下可使其对加热敏感。
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