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題 名 | Double Iysogenization by Filamentous Temperate Phages in Xanthomonas Campestris Pv. Citri=柑橘潰瘍病病原細菌Xanthomonas Campestris Pv. Citri的複潛溶化 |
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作 者 | 鄭安秀; 吳文川; | 書刊名 | 植物病理學會刊 |
卷 期 | 6:3 1997.09[民86.09] |
頁 次 | 頁95-102 |
分類號 | 435.331 |
關鍵詞 | 柑橘潰瘍病; Cf16和Cf117絲狀溫和噬菌體; 複潛溶化; Xanthomonas campestris pv. citri; Filamentous temperate phages Cf16 and Cf117; Double lysogenization; |
語 文 | 英文(English) |
中文摘要 | 燒杯香腸中分別接種Micrococcus varians, Staphylococcus carnosus和Staphylococcus xylosus三種菌元。分別於20℃和30℃醃漬期間測定其脂肪酸組成、游離脂肪酸含量、過氧化價以及TBA值。結果發現:燒杯香腸中脂肪酸組成以oleic acid (C□)最多,佔總量42%,其次為palmitic acid (C□)佔21%以上,其中單元不飽和脂肪酸所佔百分率較高,佔總量45%以上,依次分別為飽和脂肪酸以及多元不飽和脂肪酸。經過20℃或30℃醃漬三天後均發現palmitic acid減少而oleic aci和linoleic acid (C□)增加的現象,使得飽和脂肪酸百分率減少,而單元不飽和與多元不飽和脂肪酸百分率增加。醃漬期間pH值下降的幅度不大,平均pH值均在5.8以上。三種菌元對POV降低效果並不明顯,但接種S. xylosus比較能延緩TBA值升高的速率。無論接種菌元與否均可見到脂解作用使游離脂肪酸增加;而接種菌元組則在30℃醃漬期間游離脂肪酸有高於對照組和空白組的趨勢,但差異並不明顯,且在醃漬三天後有減少的現象。 |
英文摘要 | Aseptic ground pork was added with 100 ppm sodium nitrite and 150 ppm sodium nitrate and then inoculated with 107 CFU/g meat of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus, individually. All samples were cured at 20°C and 30°C for 3 days to determine composition of fatty acid, free fatty acid, pH value, peroide value and thiobarbituric acid value. The result indicated that oleic acid (C□) was the major fatty acid and palmitic acid (C□) was the minor, they contained over 42% and 20%, respectively. Most of those fatty acids were monounsaturated fatty acid (45%), while the saturated fatty acid and polyunsaturated fatty acid were the minor components. It was found that C□ component decreased but C□ increased after curing at 20°C or 30°C for 3 days, this result caused the percentage of saturated fatty acids decreased, but monounsaturated fatty acids and polyunsaturated fatty acids increased. The pH value of sample reminded stable above at 5.8. These three strains could not inhibit fat oxidation while inoculation with S. carnosus and S. xylosus could decrease TBA value. Higher free fatty acid was observed from S. xylosus when compared to S. carnosus and M. varians during 30 S. xylosus curing, but no significant difference was observed. However, there was a decrease in free fatty acid in all samples after 3 days curing. |
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