INFLUENCE OF ACIDIFICATION AND TYPE OF ACIDULANT OF THE RECOVERY MEDIUM ON BACILLUS-STEAROTHERMOPHILUS SPORE COUNTS

被引：9

作者：

FERNANDEZ, PS

GOMEZ, FJ

OCIO, MJ

SANCHEZ, T

RODRIGO, M

MARTINEZ, A

机构：

[1] CTR EDAFOL & BIOL,CSIC,E-30080 MURCIA,SPAIN

[2] INST AGROQUIM & TECNOL ALIMENTOS,CSIC,VALENCIA,SPAIN

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1994年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1472-765X.1994.tb00928.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：

Unheated and heated (1 min at 121 degrees C) Bacillus stearothermophilus spores were grown in non-acidified (pH 7) and acidified recovery medium at different pH levels (6.7, 6.5, 6.2 and 5.9) using citric acid or glucono-delta-lactone (GDL) as acidulants. It was observed that the lower the pH, the lower the proportion of micro-organisms which recovered. The level of recovery was not the same for both acidulants, meaning that at the same pH level citric acid showed a greater inhibitory effect that glucono-delta-lactone. Heat treatment sensitized spores to pH effect. A linear relationship of the behaviour of spores with each acidulant is proposed.

引用

页码：146 / 148

页数：3

共 13 条

[1] Adams D M, 1978, Adv Appl Microbiol, V23, P245, DOI 10.1016/S0065-2164(08)70072-8
[2] Brown K. L., 1984, Food Microbiology, V1, P187, DOI 10.1016/0740-0020(84)90033-9
[3] COOK AM, 1968, J APPL BACTERIOL, V32, P96
[4] DALLAGLIO G, 1988, IND CONSERVE, V63, P123
[5] FEEHERRY FE, 1987, APPL ENVIRON MICROB, V43, P365
[6] FERNANDEZ PS, 1993, 62ND ANN M SUMM C SO
[7] Gould G W, 1984, Soc Appl Bacteriol Symp Ser, P199
[8] INTERACTING EFFECTS OF PH AND NACL ON HEAT-RESISTANCE OF BACTERIAL-SPORES
HUTTON, MT
KOSKINEN, MA
HANLIN, JH
[J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (03) : 821 - 822
[9] Johnson K M, 1984, Soc Appl Bacteriol Symp Ser, P241
[10] DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS
KILARA, A
WITOWSKI, M
MCCORD, J
BEELMAN, R
KUHN, G
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1984, 8 (01) : 1 - 14

← 1 2 →