INHIBITION OF BACILLUS SPORES BY COMBINATIONS OF HEAT, POTASSIUM SORBATE, NACL AND PH

被引：10

作者：

OLOYEDE, OB ^{[1
]}

SCHOLEFIELD, J ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT BIOSCI & BIOTECHNOL,DIV FOOD SCI,GLASGOW G1 1SD,SCOTLAND

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1994年 / 10卷 / 05期

关键词：

BACTERIAL SPORES; CHEMICAL PRESERVATIVES; HEAT; INHIBITION;

D O I：

10.1007/BF00367672

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：

Viability of spores of Bacillus cereus was totally inhibited at 85-degrees-C over 30 min by adding 0.4% (w/v) potassium sorbate with 6% (w/v) NaCl at pH 4.5. Viability of B. stearothermophilus spores was totally inhibited at 95-degrees-C for 45 min in a buffer at pH 4.2 containing 0.8% (w/v) potassium sorbate and 8% (w/v) NaCl. A synergistic inhibitory effect was demonstrated in some of the combinations. The inhibition may be due to interference with the heat-resistance apparatus of the spores.

引用

页码：579 / 582

页数：4

共 12 条

[1] BLOUCHER JC, 1982, J FOOD SCI, V47, P2028
[2] EFFECT OF MODERATELY ACIDIC PH ON HEAT-RESISTANCE OF CLOSTRIDIUM-SPOROGENES SPORES IN PHOSPHATE BUFFER AND IN BUFFERED PEA PUREE
CAMERON, MS
LEONARD, SJ
BARRETT, EL
[J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1980, 39 (05) : 943 - 949
[3] THE SURVIVAL OF BACILLUS-SUBTILIS SPORES IN THE BAKING OF BREAD
FARMILOE, FJ
CORNFORD, SJ
COPPOCK, JBM
INGRAM, M
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1954, 5 (06) : 292 - 304
[4] GOMBAS DE, 1983, FOOD TECHNOL-CHICAGO, V37, P105
[5] Gould G. W., 1983, Food microbiology. Advances and prospects, P67
[6] LEISTNER L, 1978, P INT M FOOD MICROBI, P35
[7] MALLIDIS C, 1981, THESIS U STRATHCLYDE
[8] OLSON JR, 1980, MICROBIAL ECOLOGY FO, V1
[9] SINSKEY AJ, 1980, DEV FOOD PRESERVATIV, V1, P111
[10] INHIBITION AND CONTROL OF BACTERIAL SPORE GERMINATION
SMOOT, LA
PIERSON, MD
[J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (01) : 84 - 92

← 1 2 →