EFFECT OF OXIDATION-REDUCTION POTENTIAL ON THE OUTGROWTH AND CHEMICAL INHIBITION OF CLOSTRIDIUM-BOTULINUM 10755A SPORES

被引：32

作者：

SMOOT, LA

PIERSON, MD

机构：

[1] Dept of Food Science & Technology, Virginia Polytechnic Institute, State University, Blacksburg, Virginia

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08480.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of oxidation‐reduction potential (Eh) on the outgrowth, toxin production, and chemical inhibition of C. botulinum(10755A) was investigated. Strict anaerobic procedures and prereduced media were utilized in all growth experiments. No difference in growth or toxin formation in Trypticase Soy Broth (TSB) at an Eh7 of ‐60 mv or in TSB at an Eh7 of ‐145 mv was observed. However, growth and toxin production were delayed and/or decreased in the higher Eh medium as compared to the lower Eh medium by the addition of sodium chloride (5.0% and 6.0%), hydrogen ion concentration (pH 5.2 and 5.3), and sucrose (30%) to TSB. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：700 / 704

页数：5

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