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首页> 外文期刊>Nutrition & Food Science >The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol
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The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol

机译：在酸或乙醇存在下，一种新兴的人类病原体-阿茨杆菌的生存

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摘要

The species Arcobacter is related to the well-known human pathogen, Campylobacter jejuni, and has been linked to human illness, both by association and epidemiologically. In this study the survival of Arcobacter butzleri in acidic conditions and in ethanol has been investigated. The organism is not able to remain viable in acids below pH4.0 but the actual inhibitory pH depends on acid, growth conditions and growth phase. A. butzleri is able to survive in 10 per cent ethanol in culture and, when attached to stainless steel surfaces, 22.7 per cent of the organisms remain viable and recoverable after swabbing with 5 per cent ethanol compared with a control swabbed with water. The fact that this organism is able to survive under these conditions may have an impact in the food processing industry.
机译：杆状杆菌属物种与著名的人类病原体空肠弯曲杆菌有关，并已通过关联和流行病学与人类疾病相关。在这项研究中，已经研究了酸性条件下和乙醇中的阿茨杆菌的存活。该生物体无法在pH4.0以下的酸中保持活力，但实际的抑制pH值取决于酸，生长条件和生长期。牛油曲霉能够在10％的乙醇培养液中生存，当与不锈钢表面擦拭后，用5％的乙醇擦拭后，附着在不锈钢表面上的细菌仍有22.7％的存活率和可恢复性。这种生物能够在这些条件下生存的事实可能会对食品加工业产生影响。

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