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Influence of Potassium Sorbate and Reduced pH on the Growth of Vegetative Cells of Four Strains of Type A and B Clostridium botulinum
Author(s) -
BLOCHER J. C.,
BUSTA F. F.
Publication year - 1983
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.1365-2621.1983.tb10793.x
Subject(s) - sorbic acid , potassium sorbate , clostridium botulinum , food science , potassium , chemistry , strain (injury) , spore , microbiology and biotechnology , biochemistry , biology , toxin , organic chemistry , sugar , anatomy
Growth of vegetative cells of four strains of Clostridium botulinum was measured as the average A 630nm of five replicate peptone‐yeast extract broth cultures at 37°C. Media pH values ranged from 7.1 to 5.5 and potassium sorbate concentrations of 0 or 0.26%. Growth ratios (GR = treatment/control) based on the time to reach an A = 0.35 were calculated. Predicted GR's from the linear regression of log (GR) vs log (undissociated sorbic acid concentration) were used to compare strains. Reduced pH (>5.5) had minimal effects on GR. Sorbate inhibited the growth of all strains at 250 mg/L undissociated sorbic acid. This was indicated by predicted GR's of 2.3‐3.4. Responses of cells derived from different spore suspensions of the same strain were similar.