沙门菌在苹果果皮和果肉中的生长动力学参数

Procedia food science Pub Date : 2016-01-01 DOI:10.1016/j.profoo.2016.02.073

Ana Carolina B. Rezende, Juliana Crucello, Rafael Chelala Moreira, Anderson de Souza Sant’Ana

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引用次数: 2

摘要

生长动力学参数(最大生长速率，μ;测定了10、15、20、30℃条件下蛋奶苹果果皮和果肉上沙门氏菌的滞后时间λ和最大种群k。将三种沙门氏菌(鼠伤寒沙门氏菌、肠炎沙门氏菌和蒙得维的亚沙门氏菌)混合接种后，分别于10、15、20和30℃保存。沙门氏菌可以在苹果的果皮和果肉中存活和繁殖。较低的温度可以延缓，但不能阻止沙门氏菌的生长。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)

The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.

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Procedia food science

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