ShareMinimum inhibitory concentration of sodium lactate and sodium chloride for spoilage organisms and pathogens at different pH values and temperatures.
Author(s) : HOUTSMA P. C., WIT J. C. de, ROMBOUTS F. M.
Type of article: Article
Summary
A selection of food spoilage organisms and pathogens were screened for sensitivity towards sodium lactate. The effect of pH (5.7 to 7.0) and temperature (4 to 37 deg C) on the minimum inhibitory concentration was determined in a peptone-yeast extract medium. Sodium chloride was used as a reference to distinguish between the effect of water activity and the specific inhibitory effect of sodium lactate. Results are given.
Details
- Original title: Minimum inhibitory concentration of sodium lactate and sodium chloride for spoilage organisms and pathogens at different pH values and temperatures.
- Record ID : 1998-1085
- Languages: English
- Source: Journal of Food Protection - vol. 59 - n. 12
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Microbiology; Meat; Temperature; Meat product; Ph; Inhibition; Lactic acid; Sodium chloride
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