Adenosinetriphosphate (ATP) Levels in Foods Contaminated by Bacteria

Wiley - Tập 33 Số 4 - Trang 758-767 - 1970
A. N. Sharpe1, M. N. Woodrow1, A. K. Jackson1
1Unilever Research Laboratory Colworth/Welwyn, Colworth House, Sharnbrook, Bedford, England

Tóm tắt

Summary.ATP levels were determined in micro‐organisms and in foods, either as purchased or after incubation or addition of living bacteria. ATP levels in foods were divided into intrinsic ATP (derived from the original tissue) and microbial ATP. Intrinsic ATP decreased during incubation while bacterial ATP increased. At sufficiently high levels of contamination ATP levels could be related to bacterial concentrations.

Từ khóa


Tài liệu tham khảo

10.1016/0003-2697(66)90135-7

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D'Eustachio A. J., 1968, Adenosine triphosphate content of bacteria, Fedn Proc. Fedn Am. Socs exp. Biol., 761

Levin G. V. Chen C.‐S.&Davis E.(1967).Development of the firefly bioluminescent assay for the rapid quantitative detection of microbial contamination in water.Aerospace Med. Res. Lab. TR‐67‐71.

10.1016/0003-2697(67)90318-1

10.1073/pnas.33.11.342

Strehler B. L., 1954, Methods of Biochemical Analysis

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Wiley

Tập 33 Số 4

758-767

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