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Acta Alimentaria
Authors: M. Croitoru, I. Fülöp, M. Ajtay, G. Dudutz, O. Crăciun, and M. Dogaru

®: Monosodium glutamate . [on-line database]. Reproductive Toxicology Center, 1991–2008. Walker, R. & Lupien, J.R. (2000): The safety evaluation of monosodium glutamate. J. Nutr. , 130, 1049

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The aim of this study was to investigate the effect of some food additives used in foods on cold tolerance of Clostridium perfringens at pH close to neutral.Maximal concentrations recommended for foods of sodium benzoate, potassium sorbate, sodium nitrite, monosodium glutamate, or mixtures of those were added to cultures and their effects on C. perfringens tolerance to 10 °C were evaluated. The effect of a previous shock at 28 °C was also determined. Growth of C. perfringens was not inhibited by the substances examined. Sodium nitrite, applied at maximal permitted concentrations, increased C. perfringens survival at 10 °C. Mixtures of GRAS compounds had either no clear effect, or increased tolerance to 10 °C. A pre-shock (28 °C) of the cultures treated with sodium benzoate, sodium nitrite or monosodium glutamate increased survival and stimulated growth of the cultures treated at 10 °C.We conclude that the addition of these compounds including sodium benzoate, potassium sorbate, sodium nitrite and monosodium glutamate to cultures of C. perfringens can influence their cold tolerance. In some cases, the substances that would normally eliminate microorganisms at lower pH, can increase tolerance of this bacterium, permitting survival at low temperatures.

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mixture of NaCl (1.5%), sugar (0.5%), sodium tripolyphosphate (0.2%), seasoning powder (0.1%), sodium nitrite (0.01%), and monosodium glutamate (0.08%). The sausages were prepared according to the method of Cheetangdee (2017b) with some modifications

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