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首页> 外文期刊>Food microbiology >A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and a(w) when grown in suspension or on a solid surface
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A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and a(w) when grown in suspension or on a solid surface

机译：在悬浮液或固体表面上生长时，李斯特菌李斯特菌的生长极限受温度，pH和a（w）影响的比较研究

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The growtho growth response of a mixture of five strains of Listeria monocytogenes in tryptic soy broth and on tryptic soy agar was monitored in combination treatments of temperature (4-30degreesC), pH (4.24-6.58) and a(W) (0.900-0.993) for 30 days. A significant difference between the growth limits of the pathogen in broth and agar was observed. At 25degreesC the minimum pH values that permitted growth in broth and agar were 4.45 and 5.10, respectively, while the respective a(W) limits were 0.900 and 0.945. Although the growth limits increased as the temperature decreased in both systems, a relatively constant difference between broth and agar was observed at all temperatures tested. The growtho growth data of the pathogen in broth and agar were modelled using logistic polynomial regression. The concordance indexes were 99.8% for the broth model and 99.9% for the agar model, indicating a good fit to the observed data in both cases. The present study points out the importance of substrate structure and type of microbial growth on the effect of food preservation parameters, and provides quantitative data in a functional form (models) that may be valuable in efforts to improve safety of liquid as well as solid foods by means of more accurate predictive models
机译：在温度（4-30℃），pH（4.24-6.58）和a（W）（0.900）的联合处理下，监测五种单核细胞增生李斯特菌菌株在胰蛋白酶大豆肉汤中和胰蛋白酶大豆琼脂上的生长/无生长反应。 -0.993）30天。在肉汤和琼脂中病原体的生长极限之间观察到显着差异。在25℃下，允许肉汤和琼脂生长的最小pH值分别为4.45和5.10，而相应的a（W）限值为0.900和0.945。尽管两个系统中温度的降低都使生长极限增加，但在所有测试温度下均观察到肉汤和琼脂之间的相对恒定差异。使用logistic多项式回归对肉汤和琼脂中病原体的生长/无生长数据进行建模。肉汤模型的一致性指数为99.8％，琼脂模型的一致性指数为99.9％，表明在两种情况下均与观察到的数据非常吻合。本研究指出了底物结构和微生物生长类型对食品保存参数的影响的重要性，并以功能形式（模型）提供了定量数据，这些数据可能对改善液体和固体食品的安全性具有重要价值。通过更准确的预测模型

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