Carlin F, Peck M W
Institute of Food Research, Norwich Laboratory, Colney, UK.
Lett Appl Microbiol. 1995 Mar;20(3):152-6. doi: 10.1111/j.1472-765x.1995.tb00414.x.
Growth and toxin production by proteolytic and non-proteolytic strains of Clostridium botulinum have been followed in 28 cooked puréed vegetables prepared under strict anaerobic conditions and incubated at 30 degrees C for up to 60 d. Toxin production was confirmed in 25 of the cooked vegetables inoculated with a suspension of spores of proteolytic strains of types A and B, and in 13 inoculated with a suspension of spores of non-proteolytic strains of types B, E and F. For both proteolytic and non-proteolytic strains, a trend was identified correlating growth and toxin production with the pH of the cooked puréed vegetables.
在严格厌氧条件下制备并于30℃培养长达60天的28种熟制蔬菜泥中，对肉毒梭菌的蛋白水解型和非蛋白水解型菌株的生长及毒素产生情况进行了跟踪研究。在接种了A 型和B型蛋白水解菌株孢子悬液的25种熟制蔬菜中以及接种了B型、E型和F型非蛋白水解菌株孢子悬液的13种熟制蔬菜中均证实了毒素的产生。对于蛋白水解型和非蛋白水解型菌株，均发现了一种将生长及毒素产生情况与熟制蔬菜泥的pH值相关联的趋势。
