研究者用产生葡萄球菌肠毒素A（SEA）的金黄色葡萄球菌菌株来接种含有防腐剂的香肠样品，37 ℃条件下保存36 小时。每3 小时通过计数金黄色葡萄球菌菌落并检测SEA来分析样品。改良的Gompertz模型用于描述各种条件下样品中的金黄色葡萄球菌生长，并选择具有显着抗菌作用的防腐剂。另外，测试了各种浓度下所选防腐剂的抗菌效果。
结果表明，亚硝酸钠、乳酸链球菌肽和山梨酸钾的效果较弱，对金黄色葡萄球菌的生长和SEA的产生没有影响，而乳酸钠可以显着抑制金黄色葡萄球菌的生长和SEA生产。此外，乳酸钠的抗微生物效果是浓度依赖性的，其中乳酸钠浓度<12 g/kg时没有抑制作用，但当浓度增加到24 g/kg时，可有效抑制金黄色葡萄球菌生长和SEA生产，而在48 g/kg时，具有显着抑制作用。
文章摘要/abstract
Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model
Lu Lin a, Jie Yun Hu a, Yi Wua, Min Chenb, Jie Ouc, Wei Ling Yan a,?
（a. Shanghai Food Research Institute, Shanghai 200235, China
b. Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China
c. Shanghai Ocean University, Shanghai 201306, China）
Received 27 December 2016; received in revised form 10 October 2017; accepted 18 December 2017
Available online 24 December 2017
Abstract:
This study was conducted to analyze the effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate against Staphylococcus aureus (S.
aureus) growth and staphylococcal enterotoxins (SEs) production in cooked pork sausage by inoculating sausage samples containing preservative with an S. aureus strain producing staphylococcal enterotoxin A (SEA) and then storing them at 37 ℃ for 36 h. Samples were analyzed every 3 h to count the S. aureus colonies and to detect SEA. The modified Gompertz model was used to describe S. aureus growth in the samples under various conditions, and the preservatives with a significant antimicrobial effect were selected. In addition, the antimicrobial effects of the selected preservatives under various concentrations were tested. Results showed that sodium nitrite, nisin, and potassium sorbate had a weak effect against S. aureus growth and had no effect against SEA production, whereas sodium lactate could significantly inhibit S. aureus growth and SEA production. Moreover, the antimicrobial effect of sodium lactate was concentration-dependent, wherein sodium lactate concentration <12 g/kg showed no inhibitory effect, but when the concentration was increased to 24 g/kg, sodium lactate could effectively inhibit S. aureus growth and SEA production, and at 48 g/kg, sodium lactate had a significant inhibitory effect.
