THE INFLUENCE OF TEMPERATURE AND ORGANIC-MATTER ON THE BACTERICIDAL ACTIVITY OF SHORT-CHAIN ORGANIC-ACIDS ON SALMONELLAS

被引：29

作者：

CHERRINGTON, CA ^{[1
]}

ALLEN, V ^{[1
]}

HINTON, M ^{[1
]}

机构：

[1] UNIV BRISTOL, SCH VET SCI, DIV VET PUBL HLTH & FOOD SAFETY, LANGFORD HOUSE, LANGFORD BS18 7DU, AVON, ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1992年 / 72卷 / 06期

关键词：

D O I：

10.1111/j.1365-2672.1992.tb01866.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：

Acetic and lactic acids and BioAdd, a commercial preparation of formic and propionic acid, were tested at a concentration of 0.1% (w/w) at 20, 30, 40 and 50-degrees-C and in the presence of organic material for bactericidal activity against Salmonella serotype Kedougou. BioAdd was the most active of the solutions at all temperatures, followed by lactic acid and acetic acid. The presence of horse blood at all four temperatures, and milk and serum at 50-degrees-C, did not greatly affect the antibacterial activity of the acids although yeast extract (50-degrees-C) provided some protection for the salmonella. Acid activity was related to low pH values although the bactericidal activity of acetic acid with blood and milk was greater than the unadulterated acid even though the pH was 0.4 units higher.

引用

页码：500 / 503

页数：4

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