EFFECT OF GLYCERYL MONOLAURATE ON TOXIN PRODUCTION BYCLOSTRIDIUM BOTULINUMIN MEAT SLURRY
作者:
S. NOTERMANS,
J. DUFRENNE,
期刊:
Journal of Food Safety
(WILEY Available online 1981)
卷期:
Volume 3,
issue 2
页码: 83-88
ISSN:0149-6085
年代: 1981
DOI:10.1111/j.1745-4565.1981.tb00412.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Glyceryl monolaurate when used in the proportion of 5 g per kg of meat slurry (pH 6.0–6.2) inhibited toxin production by Clostridium botulinum type A (strain 73A), type B (strain OKRA) and type E (strain RIV 2). The concentration of glycerol monolaurate required for inhibition was not reduced by addition of lactic acid to the meat slurry until the pH was lowered to pH 5.2 or below. In meat slurry (pH 6.0–6.2), potassium sorbate inhibited production of type B toxin at 32 g/kg. The addition of butylated hydroxy‐anisole to glyceryl monolaurate had no effect upon the concentration needed for inhibition of botulinum toxin produ
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