Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth

被引：43

作者：

Akhtar, Saeed ^{[1
,3
]}

Paredes-Sabja, Daniel ^{[1
]}

Sarker, Mahfuzur R. ^{[1
,2
]}

机构：

[1] Oregon State Univ, Coll Vet Med, Dept Biomed Sci, Corvallis, OR 97331 USA

[2] Oregon State Univ, Coll Sci, Dept Microbiol, Corvallis, OR 97331 USA

[3] Bahauddin Zakariya Univ, Univ Coll Agr, Multan, Pakistan

来源：

FOOD MICROBIOLOGY | 2008年 / 25卷 / 06期

关键词：

C; perfringens; food poisoning; polyphosphates;

D O I：

10.1016/j.fm.2008.04.006

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：

This study evaluated the effects of various polyphosphates (SPP, STPP, SAPP and TSPP) on growth, sporulation and spore germination of Clostridium perfringens, and germination and outgrowth of C. perfrinegns spores in poultry meat. We have found that the requirements of polyP (0.8-1.0%) to inhibit C. perfringens bacterial growth were higher than those reported for other bacteria. Sub-lethal concentrations of polyP significantly (p < 0.01) inhibited sporulation of C. perfringens by reducing sporulating cells (heat-resistant cells) similar to 5-6 log(10). While C perfringens spores were able to germinate in the presence of 1% STPP, their outgrowth was significantly (p < 0.01) inhibited. Finally, a significant (p < 0.01) reduction of survival of C. perfringens was observed when meat samples contaminated with a cocktail of spores of C. perfringens isolates carrying enterotoxin gene on the chromosome were treated with 1% STPP. Collectively, this study demonstrated the inhibitory effects of polyP on growth, sporulation and spore outgrowth of C. perfringens, and suggests that polyP can be used not only as an enhancer of the functional properties of meat products, but also as a promising C perfringens antimicrobial agent. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：802 / 808

页数：7

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