Bactericidal Effect of Freezing with Sodium Chloride and Ethanol
Bactericidal Effect of Freezing with Sodium Chloride and Ethanol
复制标题
氯化钠和乙醇冷冻的杀菌效果
DOI：
10.5891/jafps1981.8.60
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发表时间：
1982
期刊：
影响因子：
--
通讯作者：
I. Shibasaki
中科院分区：
文献类型：
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作者：
S. Haze;M. Takano;I. Shibasaki
将鼠伤寒沙门氏菌LT2等革兰氏阴性菌在低浓度(0.5~2.0%)的氯化钠+乙醇中以1℃/min~-30℃的降温速率冷冻，杀灭10~(-4)~10~(-7)细胞，冷冻杀菌效果受降温速度、最低温度、保温时间和加入氯化钠与乙醇的比例(R)的影响。以R=70/30的溶液效果最好。而在R值相近的情况下，不同浓度的氯化钠和乙醇对上述效应的影响不大。蛋白质和碳水化合物对杀菌效果没有影响，而甘油对杀菌效果有影响。冷冻杀菌效果可能是由于胞外缓慢冷冻浓缩的氯化钠和乙醇的解冻溶液所致。讨论了由氯化钠、乙醇和水组成的三元溶液的性质。
Cells of Salmonella typhimurium LT2 and other gram-negative bacteria were killed to 10-4-10-7 through freezing with a low concentration (0.5-2.0%) of sodium chloride (NaCl) plus ethanol in cooling rate of 1°C per min to-30°C, and holding at the lowest temperature.The bactericidal effect of freezing was influenced by cooling rate, the lowest temperature, holding time, and the ratio (R) of added NaCl to ethanol. The maximum effect was observed with a solution whose R was 70/30. While, the every concentration of NaCl or ethanol did not change the effect when they had a similar R-value. Proteins and carbohydrates did not influence the cidal effect, but glycerol did.The bactericidal effect of freezing was suggested to be caused by unfrozen solution of NaCl and ethanol which were concentrated through the extracellular slow freezing. The characteristics of ternary solution composed of NaCl, ethanol and water were discussed.