Influence of pH, Temperature, Curing Agents, and Water Activity on Germination of PA 3679 Spores

Autor:	Chu-Ying Chyr, Homer W. Walker, Paul N. Hinz
Rok vydání:	2019
Předmět:	Curing (food preservation) Water activity biology Chemistry Germination Clostridium sporogenes Botany Food science biology.organism_classification Microbiology Food Science Spore
Zdroj:	Journal of food protection. 40(6)
ISSN:	1944-9097
Popis:	The influence of pH, temperature, water activity, and curing agents on germination of spores of Clostridium sporogenes (PA 3679) was examined. The most influential factor was pH; least germination occurred at pH 5.5, and most at pH 7.0, the highest pH tested. Germination occurred over a temperature range of 4 to 55 C, with maximal germination at 35 and 45 C. NaCl was more inhibitory than NaNO2 and NaNO3 at pH 7.0 at the levels used. At pH 5.5 and 6.0, NaNO2 stimulated germination.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68e8e60f6eab6bbca1a481c417b4f52e https://pubmed.ncbi.nlm.nih.gov/30731637 Zobrazit plný text záznamu