Verrips C T, Van Rhee R
Appl Environ Microbiol. 1981 May;41(5):1128-31. doi: 10.1128/aem.41.5.1128-1131.1981.
Members of the family Micrococcaceae play an important role in food spoilage and even in food poisoning. In contrast to members of the family Enterobacteriaceae, these bacteria can grow in media with low water activities. Therefore, the heat resistance of Staphylococcus epidermidis, a rather resistant member of the family Micrococcaceae, was studied at water activities between 0.87 and 1.00. The heat inactivation curves were clearly biphasic at all temperatures and water activities tested. Especially at low water activities, the D-values of the tail phase were extremely high (at 0.87 water activity, a D-value at 70 degrees C of 500 s was recorded).
微球菌科的成员在食品腐败甚至食物中毒中发挥着重要作用。与肠杆菌科的成员不同，这些细菌能够在低水分活度的培养基中生长。因此，对表皮葡萄球菌（微球菌科中相当耐热的成员）在水分活度为0.87至1.00之间的耐热性进行了研究。在所有测试温度和水分活度下，热失活曲线均明显呈双相。特别是在低水分活度下，尾相的D值极高（在水分活度为0.87时，记录到70℃下的D值为500秒）。
