Preparation of fungal spores for mycotoxin detection

✍ Scribed by Y.M. Murad; C.W. Lewis; J.G. Anderson; J.E. Smith

• Book ID: 103984778
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 125 KB
• Volume: 32
• Category: Article
• ISSN: 0964-8305
• DOI: 10.1016/0964-8305(93)90061-6

✦ Synopsis

compounds inhibit the growth of spoilage and pathogenic bacteria in the food product. In the case of acetate (pKa 4.75) the undissociated acetic acid molecule is the antimicrobial moiety. We have therefore investigated the effect of the same concentration of undissociated acetic acid molecules at various pH values. The generation time of Salmonella typhimurium NCIMB 10248 increased with the increase of the undissociated acetic acid concentration and with the reduction in pH. Diacetyl however, had little effect on the generation time but extended the lag phase of S. typhimurium.