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Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High‐Acid Foods

 

作者: O. F. BLAKE,   C. R. STUMBO,  

 

期刊: Journal of Food Science  (WILEY Available online 1970)
卷期: Volume 35, issue 1  

页码: 26-29

 

ISSN:0022-1147

 

年代: 1970

 

DOI:10.1111/j.1365-2621.1970.tb12360.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

SUMMARY:Resistance values were determined for spores ofBacillus coagulans(var. thermoacidurans), conidiospores ofAspergillus niger, vegetative cells ofLactobacillus brevis, Leuconostoc mesenteroides, Hansenula anomala and Saccharomyces cerevisiae(var. tetrasporus) exposed to a mixture of ethylene oxide (12%)and dichlorodifluoromethane (88%). Exposures were made of organisms deposited on glass and paper discs at 33% relative humidity, 30°C and a pressure to give 700 mg per liter of ethylene oxide. Spores ofB. coagulanswere also exposed at 40°, 50° and 60°C. The resistance parameter D was determined to characterize the resistance of each organism displaying logarithmic death. Values of z were determined for spores ofB. coagulans.The most resistant organism wasB. coagulans.The spores of this organism were approximately 1.8 to 8 times more resistant than the vegetative cells ofL. mesenteroidesorL. brevis.Vegetative cells ofH. anomala, S. cerevisiaeand conidiospores ofA. nigerdisplayed nonlogarithmic death. A. niger was the most resistant of the th

 

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