Affiliation:
1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139
Abstract
An inhibitor of
Clostridium perfringens
formed when low levels of nitrite were autoclaved with a defined chemical medium. A systematic study of the medium revealed that only amino acids and mineral salts were involved in the production of this inhibitor, which was proven to be a toxic compound formed from cysteine, ferrous sulfate, and sodium nitrite. The inhibitor was compared to several known compounds.
S
-nitrosocysteine inhibited the test organism, but would not form in the test system in amounts large enough to explain the observed inhibition. Roussin red salt was unstable in the test system and therefore was not the inhibitor. Roussin black salt, which was also inhibitory, could form in sufficient amounts to explain the inhibition. A complex of cysteine, iron, and nitrie oxide was detected in the autoclaved solution of cysteine, ferrous sulfate, and sodium nitrite; this cysteine complex did not appear to be inhibitory, however, at levels which could form in the autoclaved medium. The observed inhibition may have been due to the combined effects of sublethal concentrations of each compound.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference19 articles.
1. Chemical and microbiological comparisons of inhibitors derived thermally from nitrite with an iron thionitrosyl (Roussin black salt);Ashworth J.;J. Gen. Microbiol.,1974
2. Determination of the active sites of some enzymes by means of a new specific reagent: Roussin's salt;Dobry-Duclaux A.;I. Biochim. Biophys. Acta,1960
3. Determination of the active sites of some enzymes by means of a new specific agent: Roussin's salt;Dobry-Duclaux A.;II. Biochim. Biophys. Acta,1960
4. Effect of curing agents on the growth and survival of food-poisoning strains of Clostridium perfringens;Gough B. J.;J. Food Sci.,1965
5. Release of hydrogen sulfide and methyl mecaptan from sulfur containing amino acids;Gruenwedel D. W.;J. Agric. Food. Chem.,1971
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献