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Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities
Author(s) -
BARTSCH A. G.,
WALKER H. W.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05034.x
Subject(s) - clostridium perfringens , chemistry , incubation , food science , lag time , bacteria , biochemistry , biology , genetics , biological system
Two strains of C. perfringens type A (FDI and S45) were grown in Thioglycolate medium adjusted to a w s of 0.995, 0.975, or 0.965 by the addition of NaCl, KCL or LiCl. Combinations of controlled and uncontrolled pHs (7.0, 6.5 and 6.0) and incubation temperatures of 45°C, 37°C, or 30°C were observed at each a w . Maximal numbers of cells and shortest lag times occurred at a w of 0.995, 45°C and pH 7.0. No growth occurred at a w of 0.965. At 0.985, growth did not occur when KCl was used as the solute and the temperature and pH were 30°C and 6.0, respectively. NaCl was less inhibiting than KCl. LiCl inhibited growth completely.