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Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum
Author(s) -
BLOCHER J. C.,
BUSTA F. F.,
SOFOS J. N.
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.tb12938.x
Subject(s) - sorbic acid , potassium sorbate , clostridium botulinum , food science , chemistry , potassium , strain (injury) , spore , microbiology and biotechnology , biochemistry , toxin , biology , organic chemistry , sugar , anatomy
Growth of each of ten strains of C. botulinum was measured as the average A 630nm of five replicate peptone‐yeast extract‐glucose (PYEG) broth cultures at 37°C. Media ranged in pH from 7.10–5.10 with potassium sorbate concentrations of 0–0.26%. Growth Ratios [GR = treatment/control] based on time to reach A 630 =0.35 were calculated. The linear regressions of log [GR] vs log [undissociated sorbic acid in mg/L] or [1/GR] vs [pH] were used to predict GR's at 250 mg/L undissociated sorbic acid (pH 5.65 and 0.26% sorbate) and at pH 5.65 (0% sorbate) respectively. Among the ten strains examined, statistically significant differences (P<0.05) in resistance to pH and sorbate among strains and for the same strain from different spore suspensions were discovered. Resistance to pH and sorbate appeared to be correlated.