食中毒起因細菌に及ぼすクエン酸のコール酸共存下における抗菌作用

DOI

書誌事項

タイトル別名
  • Antibacterial Action of Sodium Citrate in Combination with Sodium Cholate on Gram-negative Food Poisoning and Food Spoilage Bacteria

説明

Antibacterial action of Na-citrate in combination with Na-cholate was investigated on some Gram-negative bacteria involved in food poisoning and food spoilage.<br>Vibrio groups (V. cholerae non-01, V. fluvialis and V. parahaemolyticus) and Plesiomonas shigelloides were inhibited by 0.1 or 0.2M Na-citrate and 0.1% Na-cholate at pH 7.0, but higher amounts of both acids were required for inhibition at pH 8.0. Campylobacter jejuni and Yersinia enterocolitica were inhibited by 0.04M Na-citrate and 0.1% Na-cholate, and by 0.2M Na-citrate and 0.2% Na-cholate, respectively. Inhibition by combined Na-citrate and Na-cholate was also observed on the growth of Aeromonas hydrophila, Alcaligenes faecalis, Citrobacter freundii, Escherichia coil, Proteus vulgaris, Pseudomonas fluorescens and Serratia marcescens.<br>Based on the above results, the effectiveness of combinations of citric acid (as a food component) and bile acids for inhibiting the growth of food poisoning bacteria in the human intestine is discussed.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 29 (1), 38-46_1, 1988

    公益社団法人 日本食品衛生学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204223042432
  • NII論文ID
    130003692797
  • DOI
    10.3358/shokueishi.29.38
  • ISSN
    18821006
    00156426
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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