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  • 1
    Electronic Resource
    Electronic Resource
    Aerobic Incubation of Clostridium perfringens in the Presence of an Oxygen-Reducing Membrane Fraction (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The recovery and growth rates of C. perfringens were evaluated in media to which an oxygen-reducing membrane fraction from E. coli was added. Each of three C. perfringens strains was incubated in Tryptose Sulfite Cycloserine agar, with and without the membrane fraction. Recoveries were greater on media incubated aerobically with the membrane fraction than on the other formulations incubated an-aerobically or aerobically. C. perfringens ATCC 12917 reached stationary phase more rapidly in fluid thioglycollate medium (FTM) plus the membrane fraction than in FTM alone. Results showed that the membrane fraction allowed aerobic incubation for the recovery of C. perfringens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13873.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09212.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Calcium and Magnesium on the Antibacterial Activity of Phenolic Antioxidants Against Staphylococcus aureus A100 (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Butylated hydroxyanisole (BHA) at 150 ppm, and tertiary butylhydroquinone (TBHQ) at 100 ppm, were tested against Staphylococcus aureus A100 in the presence of 50 and 100 mM Ca2+ or Mg2+. The inhibitory activity of BHA was increased by the presence of Ca2+ but not Mg2+ in the suspending buffer. An increase in Ca2+ concentration did not cause additional increase in the activity of this compound. With TBHQ, there was no apparent increase in antibacterial activity by the presence of either Ca2+ or Mg2+.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13727.x
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