Abstract：
:The effects of controlled pH and aeration on the growth of Staphylococcus aureus strain FRI-569 and production of enterotoxin H (SEH) were studied. S. aureus FRI-569 did not grow well anaerobically. Aeration permitted better growth of cells especially at a flow rate of 300 cc/min. The optimal pH for S. aureus FRI-569 growth was 7.0, with less growth being observed at pH 6.5 and 7.5 or with no pH control. Very little SEH (< 21 ng/ml) was produced by S. aureus strain FRI-569 under anaerobic incubation. High SEH production was observed with aeration at 300 cc/min. Increasing aeration to 400 cc/min or decreasing it to 200 cc/min resulted in reduced SEH production. Larger amounts of SEH were produced when the pH was controlled at 7.0, while maintaining the pH at 6.5 or 7.5 resulted in lower levels of SEH being produced. However, the amounts were still greater than those observed when the pH was not controlled.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Su YC,Wong ACdoi
10.1016/s0168-1605(97)00118-9subject
Has Abstractpub_date
1998-01-06 00:00:00pages
87-91issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(97)00118-9journal_volume
39pub_type
杂志文章abstract：:Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viab...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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pub_type： 杂志文章,评审
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：1997-08-19 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
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