Spoilage of an acid food product by Clostridium perfringens, C. barati and C. butyricum.

摘要: Spoilage of canned pasteurized brined mung bean sprouts, acidified with citric acid to pH 4.0–4.5, was found be caused by tolerant Clostridium spp. including the species barati, perfringens and butyricum. The limit for growth in barine used were estimated 3.7, 3.7 4.0 respectively. Some isolated C. strains produced enterotoxins sporulation media. spores anaerobes appeared originate from beans, but barati freshly dry unable grow brine. During germination sprouting oxygen concentration decreased, while carbon dioxide increased considerably, due respiration sprouts actively growing Enterobacteriaceae lactobacilli. It assumed that this allowed acquire observed unusual tolerance. After increasing aerobicity during sprouting, no observed, substantiating assumption.