Walker G C, Harmon L G
Appl Microbiol. 1966 Jul;14(4):584-90. doi: 10.1128/am.14.4.584-590.1966.
The thermal resistance of four strains of coagulase-positive Staphylococcus aureus was determined in phosphate buffer, whole milk, skim milk, and Cheddar cheese whey. The logarithmic order of death prevailed until about 99.99 to 99.999% of the organisms were destroyed, after which there was a decline in the rate of destruction. The organisms were more resistant in skim milk and Cheddar cheese whey than in phosphate buffer and whole milk. Thermal resistance varied among strains of S. aureus but was consistent with individual strains. As the age of cultures of strain B-120 increased from 12 to 228 hr, the D(55) values increased from 0.95 to 3.0. The thermal resistance of cultures obtained from survivors to partial thermal destruction was similar to that of the parent cultures.
在磷酸盐缓冲液、全脂牛奶、脱脂牛奶和切达干酪乳清中测定了四株凝固酶阳性金黄色葡萄球菌的耐热性。在约99.99%至99.999%的微生物被破坏之前，死亡的对数规律一直存在，之后破坏速率下降。这些微生物在脱脂牛奶和切达干酪乳清中的抗性比在磷酸盐缓冲液和全脂牛奶中更强。金黄色葡萄球菌不同菌株间的耐热性有所差异，但同一菌株的耐热性保持一致。随着B - 120菌株培养时间从12小时增加到228小时，D(55)值从0.95增加到3.0。从部分热破坏的存活菌中获得的培养物的耐热性与亲代培养物相似。
