新鲜包装泡菜中酸和盐浓度对肉毒梭菌芽孢生长的影响。
Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.
作者信息
Ito K A, Chen J K, Lerke P A, Seeger M L, Unverferth J A
出版信息
Appl Environ Microbiol. 1976 Jul;32(1):121-4. doi: 10.1128/aem.32.1.121-124.1976.
Abstract
The addition of various amounts of acetic acid to pureed cucumbers inoculated with Clostridium botulinum spores has shown that outgrowth is inhibited at pH 4.8 but not at pH 5.0. Inoculation experiments with whole cucumbers showed that as little as 0.9% acetic acid in the brine was sufficient to prevent outgrowth from spore inocula as high as 10(6)/cucumber. It was further shown that the rapid rate of acetic acid penetration into fresh-pack pickles prevents the growth of any C. botulinum spores that may be present.
摘要
向接种了肉毒梭菌孢子的黄瓜泥中添加不同量的醋酸后发现，在pH值为4.8时生长受到抑制，而在pH值为5.0时则不受抑制。对完整黄瓜进行的接种实验表明，盐水中低至0.9%的醋酸就足以阻止每根黄瓜高达10(6)个孢子接种体的生长。进一步研究表明，醋酸快速渗透到新包装泡菜中可阻止可能存在的任何肉毒梭菌孢子的生长。
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