GROWTH OF FOOD-BORNE PATHOGENIC BACTERIA IN OIL-IN-WATER EMULSIONS .1. METHODS FOR INVESTIGATING THE FORM OF GROWTH

被引：32

作者：

PARKER, ML ^{[1
]}

BROCKLEHURST, TF ^{[1
]}

GUNNING, PA ^{[1
]}

COLEMAN, HP ^{[1
]}

ROBINS, MM ^{[1
]}

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1995年 / 78卷 / 06期

关键词：

D O I：

10.1111/j.1365-2672.1995.tb03105.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Methods are presented for investigating the site and form of growth of bacteria in model oil-in-water emulsions and in dairy cream. Following growth of the bacteria, the continuous aqueous phase is gelled using agarose and the oil phase removed using a mixture of chloroform and methanol. Using this method, the authors have found that Listeria monocytogenes, Salmonella typhimurium and Yersinia enterocolitica grow in the form of colonies in concentrated oil-in-water emulsions. Colonies of L. monocytogenes and Y. enterocolitica also form in artificially-inoculated fresh and tinned dairy cream. If information about the precise site of growth is not required, the authors have discovered that intact colonies can be liberated from the model emulsions by dissolving away the oil phase with chloroform : methanol.

引用

页码：601 / 608

页数：8

共 5 条

[1]

Brocklehurst T.F., Parker M.L., Gunning P.A., Coleman H.P., Robins M.M., Growth of food‐borne pathogenic bacteria in oil‐in‐water emulsions: II—Effect of emulsion structure on growth parameters and form of growth, Journal of Applied Bacteriology, 78, pp. 609-615, (1995)

[2]

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[3]

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[4]

Hale K.-A., Doores S., Walsh R.A., An enzyme/surfactant treatment and filtration technique for the retrieval of Listeria monocytogenes from ice cream mix, Food Structure, 9, pp. 61-67, (1990)

[5]

Veliky I.A., Kalab M., Encapsulation of viscous highfat foods in calcium alginate gel tubes at ambient temperature, Food Structure, 9, pp. 151-154, (1990)

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