EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL-GROWTH AND AMINOPEPTIDASE ACTIVITY

被引：9

作者：

HARMAYANI, E

SOFOS, JN

SCHMIDT, GR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,FT COLLINS,CO 80523

来源：

JOURNAL OF FOOD SAFETY | 1991年 / 11卷 / 04期

关键词：

D O I：

10.1111/j.1745-4565.1991.tb00058.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：

The effects of sodium alginate (0.4 and 0.8%), calcium lactate (0.15 and 0.3%) and sodium lactate (60% solution; 1, 2, 3 and 4%) on growth and aminopeptidase activity of Pseudomonas fragi ATCC 4973 and Salmonella typhimurium in trypticase soy broth or autoclaved ground beef were studied for 5 days at 5-degrees-C. Sodium alginate and calcium lactate did not change colony counts of P. fragi or S. typhimurium; and had only slight effects on aminopeptidase activity. Sodium lactate (3 and 4%) showed inhibitory activity on growth and aminopeptidase activity of P. fragi. Sodium lactate also decreased aminopeptidase activity of S. typhimurium but had no major influence on colony counts. In general, aminopeptidase activity was inhibited more than cell multiplication by higher levels of alginate and sodium lactate.

引用

页码：269 / 283

页数：15

共 23 条

[1] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS [J].