INTERACTING EFFECTS OF PH AND NACL ON HEAT-RESISTANCE OF BACTERIAL-SPORES

被引：32

作者：

HUTTON, MT

KOSKINEN, MA

HANLIN, JH

机构：

[1] The Campbell Institute for Research and Technology, Campbell Soup Company, Camden, New Jersey, 08103-1799, Campbell Place

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05390.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Spores of PA3679 (C. sporogenes) and Clostridium botulinum 213B were less heat resistant when heated in a menstruum of decreasing pH. The D value of the spore population decreased by 50% when heated in pH 5.0 buffer compared to pH 7.0 buffer. Addition of NaCl to the recovery medium reduced the number of colony forming units in a population of heated spores. Presence of NaCl at 2.0% in the recovery medium decreased the spore D-value by 20-40% irrespective of pH of the heating menstruum. Combined effects of pH and NaCl could be illustrated by three-dimensional histograms.

引用

页码：821 / 822

页数：2

共 26 条

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