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http://krishi.icar.gov.in/jspui/handle/123456789/83355
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lalitha, K. V. | en_US |
dc.contributor.author | Gopakumar, K. | en_US |
dc.date.accessioned | 2024-06-07T22:23:17Z | - |
dc.date.available | 2024-06-07T22:23:17Z | - |
dc.date.issued | 2007 | - |
dc.identifier.citation | Lalitha, K. V. and Gopakumar, K. (2007) Combined Effect of Sodium Chloride, pH and Storage Temperature on Growth and Toxin Production by Clostridium botulinum. Journal of Aquatic Food Product Technology, 16(2):27-39. | en_US |
dc.identifier.issn | 1049-8850 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/83355 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4°C, 10°C, 15°C and 30°C) on toxin production by Clostridium botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15°C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30°C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4–5% (aw = 0.97–0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type E at 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Taylor and Francis | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Clostridium botulinum | en_US |
dc.subject | Growth | en_US |
dc.subject | Toxin production | en_US |
dc.subject | Inhibition | en_US |
dc.subject | Sodium chloride | en_US |
dc.subject | pH | en_US |
dc.subject | Temperature | en_US |
dc.subject | Combined stress | en_US |
dc.title | Combined Effect of Sodium Chloride, pH and Storage Temperature on Growth and Toxin Production by Clostridium botulinum | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Aquatic Food Product Technology | en_US |
dc.publication.volumeno | 16(2) | en_US |
dc.publication.pagenumber | 27-39 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1300/J030v16n02_04 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | International | en_US |
Appears in Collections: | FS-CIFT-Publication |
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