[Effect of components of curing mixtures on the antagonistic properties of enterococci and other bacteria isolated from cured meat].
Effect of sodium chloride, glucose, sodium glutamate, potassium nitrate, sodium nitrate, sodium nitraite, ascorbic acid, sodium citrate, polyphosphates (Hamine) on antagonistic activity of enterococci and various bacteria isolated from cured meat against Bacillus cereus, Bacillus subtilis, Salmonella typhi-murium, Salmonella cholerae-suis, Staphylococcus aureus, Clostridium botulinum type A, Clostridium botulinum type B, Clostridium botulinum type E, Clostridium bifermentans, Clostridium perfringens type A, Clostridium sporogenes. It was found that some of the chemical compounds examined increased the antagonistic effect and other compounds partly or totally inhibited it. Sodium nitrate, sodium nitrite, potassium nitrate, glucose, and ascorbic acid in majority of cases increased antagonism and sodium citrate and polyphosphates restrained this phenomenon.
D000818:Animals; D000898:Antibiosis / Q000187:drug effects*; D001406:Bacillaceae / Q000187:drug effects / Q000502:physiology; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D066298:In Vitro Techniques; D008460:Meat; D012475:Salmonella / Q000187:drug effects / Q000502:physiology; D013211:Staphylococcus aureus / Q000187:drug effects / Q000502:physiology
D005520:Food Preservatives
Wpływ składników mieszanek peklujacych na właściwości antagonistyczne enterokoków oraz bakterii wyizolowanych z miesa peklowanego.