INHIBITION OF STAPHYLOCOCCUS-AUREUS GROWTH BY COMBINATIONS OF BUTYLATED HYDROXYANISOLE, SODIUM-CHLORIDE, AND PH

被引：25

作者：

STERN, NJ

SMOOT, LA

PIERSON, MD

机构：

[1] Dept of Food Science & Technology, Virginia Polytechnic institute & State University, Blacksburg, Virginia

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08482.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Trypticase Soy Broth containing butylated hydroxyanisole (BHA; 0, 50 or 100 ppm) and sodium chloride (NaCl: 3, 5, or 7%) at pH 5.0. 6.0, or 7.0 was inoculated with Staphylococcus aureus S‐6 to evaluate the antimicrobial effectiveness of these chemicals in concert. BHA at the levels tested became more effective in preventing growth as the pH of the medium was decreased and the NaCl concentration was increased. The combination of 100 ppm BHA with 5 or 7% NaCl at all three pH levels tested had the strongest bactericidal effect. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：710 / 712

页数：3

共 17 条

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