亚硝酸钠对肉毒杆菌的抑菌作用及其对细菌培养基和肉混悬液的影响

M.A. Johnston, R. Loynes
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引用次数: 24

摘要

研究了亚硝酸钠对肉毒杆菌13983B孢子在不同细菌培养基和肉混悬液中生长的抑制作用。将培养基和肉悬浮液调节至pH 6.2,并在110°C的亚硝酸盐存在下加热20分钟。当用20 ppm的亚硝酸盐加热时,Perigo因子在Perigo型培养基(PT)和强化梭状菌培养基(RCM)中产生,但在肝小牛肉培养基(LVM)和WFM培养基(WFM)中即使用100 ppm的亚硝酸盐加热也不会产生。从未加工、正常加工和过度加工的肉类中制备50%的肉悬浮液,分别需要500 ppm、150 ppm和50 ppm的亚硝酸盐来抑制生长。透析消除了两种细菌培养基(LVM和WFM)和所有肉悬液的抑制活性,但PT和RCM培养基没有。在所有7种加热制剂中,亚硝酸盐残留浓度大致相同(加热前添加100 ppm),但它们之间的氧化还原电位差异很大。肉悬浮液中添加还原剂降低了氧化还原电位,提高了氧化还原抑制活性,但没有诱导Ferigo因子的形成。
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Inhibition of Clostridium Botulinum by Sodium Nitrite as Affected by Bacteriological Media and Meat Suspensions

The inhibitory effect of sodium nitrite on the outgrowth of spores of Clostridium botulinum 13983B was studied in various bacteriological media and meat suspensions. The media and meat suspensions were adjusted to pH 6.2 and heated in the presence of nitrite at 110°C for 20 min. Perigo factor was produced in Perigo-type medium (PT) and Reinforced Clostridial Medium (RCM) when heated with 20 ppm of nitrite, but not in Liver Veal Medium (LVM) and Wynne Fluid Medium (WFM) even when heated with 100 ppm of nitrite. Suspensions of 50% meat in water, prepared from under-process, normal-process and over-process meats, required 500 ppm, 150 ppm and 50 ppm of nitrite, respectively, for inhibition of outgrowth.

Dialysis removed the inhibitory activity from two of the bacteriological media (LVM and WFM) and from all meat suspensions, but not from PT and RCM media. The residual nitrite concentrations were approximately the same in all seven heated preparation (100 ppm added before heating), but the redox potential varied considerably among them. The addition of reducing agents to meat suspensions decreased the redox potential and increased the inhibitory activity but did not induce the formation of the Ferigo factor.

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