Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment.
Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment.
复制标题
温和热处理后环境参数对蜡状芽孢杆菌 (ATCC 7004) 生长动力学的影响。
DOI：
10.1016/j.ijfoodmicro.2006.08.002
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发表时间：
2007
影响因子：
5.4
通讯作者：
J. Carballo
中科院分区：
文献类型：
--
作者：
S. Martínez;Rubén Borrajo;I. Franco;J. Carballo
确定温度（10 至 50°C）、初始 pH（4.0 至 6.0）和氯化钠浓度（0.5 至 3.0%）对温和热处理（90°C—10 分钟）后蜡状芽孢杆菌在营养肉汤和肉提取物中生长的影响。蜡样芽胞杆菌孢子在加热后存活，并且当后处理条件有利时，它们能够在两种培养基中发芽和生长。加热的蜡状芽孢杆菌在 10 和 50 °C 或 pH 4.0 的培养基中无法生长。降低 pH 值和增加氯化钠水平会降低蜡状芽孢杆菌的生长速度并延长其滞后期。 pH 4.5 无法阻止 12 °C 下含有 0.5% NaCl 的肉类基质中加热孢子的生长。 pH ≤ 4.5、氯化钠浓度 ≥ 1.0% 和温度 ≤ 12 °C 的组合足以抑制蜡样芽孢杆菌在营养肉汤和肉提取物中在 90 °C 热处理 10 分钟后至少 50 天的生长。在 ≥60°C 的温度下重新加热可以控制加热的蜡样芽孢杆菌 ATCC 7004 的生长。
The influence of temperature (10 to 50 °C), initial pH (4.0 to 6.0) and sodium chloride concentration (0.5 to 3.0%) on the growth in nutrient broth and in meat extract of Bacillus cereus after mild heat treatment (90 °C—10 min) was determined. B. cereus spores survived after heating and they were able to germinate and grow in both media when post-treatment conditions were favourable. Heated B. cereus did not grow at 10 and 50 °C or in a medium with pH 4.0. Decreasing pH values and increasing levels of sodium chloride decreased growth rate and increased the lag phase of B. cereus. pH 4.5 was unable to prevent the growth of heated spores in a meat substrate with 0.5% NaCl at 12 °C. The combination of pH ≤4.5, NaCl concentration ≥1.0% and temperatures ≤12 °C was sufficient to inhibit B. cereus growth after heat treatment at 90 °C for 10 min, for at least 50 days in nutrient broth and in meat extract. Re-heating at temperatures ≥60 °C could control heated B. cereus ATCC 7004 growth.