Kinetics of Growth and Inhibition of Listeria monocytogenes in the Presence of Antioxidant Food Additives
作者:
AHMED E. YOUSEF,
RONALD J. GAJEWSKI,
ELMER H. MARTH,
期刊:
Journal of Food Science
(WILEY Available online 1991)
卷期:
Volume 56,
issue 1
页码: 10-13
ISSN:0022-1147
年代: 1991
DOI:10.1111/j.1365-2621.1991.tb07962.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTListeria monocytogenesstrain Scott A in Tryptose Broth was treated with 100‐300 ppm butylated hydroxyanisole (BHA), 300‐700 ppm butylated hydroxytoluene (BHT) and 10‐30 ppm tertiary butylhydroquinone (TBHQ). Resulting growth curves were fitted using the logistic model, and growth parameters [lag period (LP), generation time (GT), and maximum growth (MG)] were calculated. BHA and BHT inhibitedListeria monocytogenesby increasing LP and GT and decreasing MG. Extent of inhibition was concentration‐dependent for cultures with BHA, but not with BHT. TBHQ at 10‐30 ppm increased LP but did not affect other parameters. LP increased exponentially with increased BHA or TBHQ inListeriaculture. Concentrations of additive required to increase LP by one order of magnitude were 240 ppm for BHA and 26 ppm
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