蛋黄和盐对微球菌科耐热性的影响。
Effects of egg yolk and salt on Micrococcaceae heat resistance.
作者信息
Verrips T, van Rhee R
出版信息
Appl Environ Microbiol. 1983 Jan;45(1):1-5. doi: 10.1128/aem.45.1.1-5.1983.
The heat resistance and growth possibilities of various members of the Micrococcaceae in egg yolk and egg yolk with added salt were determined. Egg yolk alone protected members of the Micrococcaceae considerably against heat. Whereas in water Staphylococcus aureus S6 had a decimal reduction time (D) value of 66 s at 55 degrees C, its D value in egg yolk at the same temperature was 246 s. In salted egg yolk (water activity, 0.95), S. aureus S6 had a D value of 180 s at 66 degrees C and was largely inactivated during the pasteurization processes currently applied. Micrococcus saprophyticus and S. epidermidis (D value of each under the same conditions, 390 s) could survive such treatments to a certain extent and can thus spoil commercial egg yolk.
测定了微球菌科不同成员在蛋黄及添加盐的蛋黄中的耐热性和生长可能性。仅蛋黄就能显著保护微球菌科成员免受高温影响。在水中，金黄色葡萄球菌S6在55℃时的D值（十进制减少时间）为66秒，而在相同温度的蛋黄中其D值为246秒。在咸蛋黄（水分活度为0.95）中，金黄色葡萄球菌S6在66℃时的D值为180秒，并且在目前应用的巴氏杀菌过程中大部分被灭活。腐生微球菌和表皮葡萄球菌（在相同条件下各自的D值为390秒）在一定程度上能够在这种处理下存活，因此可能会使商业蛋黄变质。
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