Control of a range of food related microorganisms by a multi-parameter preservation system
| Autor: | D. R. Fowler, S. N. Webster, R. D. Cooke |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Lactobacillus casei
biology Sodium Food preservation chemistry.chemical_element Bacillus subtilis biology.organism_classification medicine.disease_cause Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Biochemistry Staphylococcus aureus Sodium citrate Sodium benzoate Glycerol medicine Food science Food Science |
| Zdroj: | International Journal of Food Science & Technology. 20:311-318 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/j.1365-2621.1985.tb00381.x |
| Popis: | Seventy-two process variables, based on a matrix of aw nature of controlling solute, pH, and the addition of sodium citrate and sodium benzoate were examined with a view t o devising a food preservation system for ambient temperatures. Growth of a challenge‘cocktail’ of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus casei and Clostridiurn perfringens, was assessed in a Brain Heart Infusion broth based model system. Each of the controlling factors had an effect on growth. The addition of sodium citrate (2% w /v) and sodium benzoate (2000 mg/I) enhanced the inhibitory effect. Reduction in aw (1.00–0.94) and pH (7.0–5.5) in combination or as separate controlling factors increased any inhibition. Combinations of sodium chloride and glycerol were used as the controlling solute, and increasing the proportion of sodium chloride resulted in suppressed growth, irrespective of any change in aw or pH. Combinations of sodium citrate and sodium benzoate with a pH less than 6.0 and an a, less than 0.95 inhibited any growth during a 42 day incubation period at 37°C, irrespective of the controlling solutes studied. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text