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pH、氯化钠和蔗糖对热解糖梭菌和生孢梭菌芽孢耐热性的影响(下) 被引量:2

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摘要 4.芽孢在添加食盐和蔗糖的培养基中的生长 本试验用的豌豆浸液培养基的pH调整至7.0,故添加食盐或蔗糖后不出现沉淀。 表3和表4分别显示10株热解糖梭菌和15株生孢梭菌在添加食盐和蔗糖的培养基中的生长株数。在添加食盐的培养基中,能造成全株生长的最高食盐浓度,对热解糖梭菌是4.0%,对生孢梭菌是2.5%。可认为生孢梭菌对食盐的敏感性较强。这两种菌株对蔗糖的敏感性基本相同。
作者 管情
出处 《食品工业》 北大核心 1992年第4期10-13,共4页 The Food Industry
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