Guerzoni M E, Lanciotti R, Torriani S, Dellaglio F
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università di Bologna, Italy.
Int J Food Microbiol. 1994 Dec;24(1-2):83-92. doi: 10.1016/0168-1605(94)90108-2.
The growth potential of Listeria monocytogenes, measured with a gaschromatographic method, was evaluated in model systems simulating dairy products in which NaCl concentration, pH and lipid concentration ranged from values corresponding to matured hard cheeses to some light cheeses and other dairy products. The growth data from the model systems, calculated on the basis of the polynomial models obtained, were compared with values observed for dairy products. Growth parameters of Yersinia enterocolitica in traditional and light cheeses were also available. The comparison between predicted and observed data suggested that individual or interactive effects of chemicophysical variables such as pH, salt and lipid concentration are not sufficient to predict the fate of L. monocytogenes in dairy products. Microstructural factors as well as the pH effect on water binding capacity of proteins could also be implicated.
采用气相色谱法测定了单核细胞增生李斯特菌在模拟乳制品的模型系统中的生长潜力，该模型系统中氯化钠浓度、pH值和脂质浓度的范围从对应于成熟硬奶酪的值到一些软奶酪和其他乳制品的值。根据所获得的多项式模型计算出的模型系统生长数据，与乳制品中观察到的值进行了比较。也有传统奶酪和软奶酪中肠炎耶尔森菌的生长参数。预测数据与观察数据之间的比较表明，诸如pH值、盐和脂质浓度等化学物理变量的单独或交互作用不足以预测单核细胞增生李斯特菌在乳制品中的命运。微观结构因素以及pH值对蛋白质水结合能力的影响也可能起作用。
