首页>
外文期刊>journal of food science
>CIostridium botulinurnSpore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering Capacity
【24h】
CIostridium botulinurnSpore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering Capacity
展开▼
机译：CIostridium botulinurnSpore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering Capacity
ABSTRACTThe effect of soy protein concentration onClostridium botulinurnspore germination, outgrowth, and toxin production in the presence of varying levels of inorganic (HCI) and organic (citric) acids was investigated. Media were blended using deoxygenated soy concentrate (1–7 protein), acidified with deaerated acids to effect post‐autoclaving pH values of 4.1, 4.3 and 4.5, and inoculated withC. botulinumType A spores. All manipulations were conducted under conditions of strict anaerobiosis (0–2 ppm atmospheric oxygen, media Eh7values of<— 345 mV). Germination, proliferation, active motility, and elaboration of neurotoxin occurred as low as pH 4.07. Titratable acidity, which accounted for the soy protein buffering capacity, appeared to define toxicity endpoints as pH alone co
展开▼
