บทคัดย่องานวิจัย

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Microbial growth suppression in food using calcinated calcium.

Isshiki, K.; Azuma, K.;

JARQ, Japan Agricultural Research Quarterly Year: 1995 Vol: 29 Issue: 4 Pages: 269-274 Ref: 9 ref.

1995

บทคัดย่อ

Microbial growth suppression in food using calcinated calcium.

 

Oyster-shell calcium was treated electrically with ohmic heating to test whether processing delayed the spoilage of some foods. Anti-microbial tests and application tests in foods were carried out. The Ca preparation and its major component, calcium hydroxide, showed almost the same minimum inhibitory concn (MICs) in the range of 0.07 to 0.1%, and no differences were observed between Gram-positive and Gram-negative bacteria. In the case of sodium and potassium hydroxide tested in comparison, MICs ranged from 0.09 to 0.15% and from 0.15 to 0.24%, resp. Yeasts were inhibited at lower concn than bacteria. Viable bacterial cell number in food decreased with the addition of the Ca preparation. The Ca preparation inhibited growth of Bacillus, Escherichia, Salmonella and Staphylococcus in food spiked with these bacteria. Although this effect was also observed for Ca(OH)2, this compound was not as effective as oyster-shell Ca. It was shown that the Ca preparation, used as a nutritional supplement could

be used to control the growth of microorganisms in food. Also, it was suggested that the preparation could be used in the alkaline range to preserve food quality.