UHT杀菌乳中耐热菌的分离与鉴定  

Isolation and identification of thermoduric bacteria in UHT sterilized milk

作　　者：张勇[1] 段旭昌[1] 杨希娟[1] 白艳红[2] 毛多斌[2] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国乳品工业》2007年第1期19-22,共4页China Dairy Industry

基　　金：河南省科技攻关资助项目(052SGYG28144)

摘　　要：采用2种不同的细菌富集方式对5种不同品牌的UHT(Ultra High Temperature)杀菌牛乳中残留的细菌进行了分离,得到18株细菌,并对它们进行了耐热性和细菌学鉴定试验。结果表明,18株细菌全部耐热,初步将其归为3个属。其中,片球菌属10株,均为戊糖片球菌,肠球菌属3株,1株类鸟肠球菌,2株粪肠球菌;微球菌属5株,1株嗜冷微球菌,4株变异微球菌。虽然这些耐热菌均为非致病菌,但是遇到适宜条件,这些耐热菌会生长繁殖,导致乳产品在贮藏和流通过程中发生变质。In this investigation （paper）,the residual bacteria in five different brands UHT sterilized milk were isolated by two different bacteria enrichment means. As a result, 18 strains bacteria were gained, then the thermostability and identification experiments of them were operated. The results indicated that all bacteria strains can resisted the heat operation and they belonged to 3 genus：Pediococcus,10 strains were P.pentosaceus; Enterococcus,lstrain was E.pseudoavium and 2 strains were E.faecalis; Micrococcus,1 strain was M.cryophilus and 4 strains were M. varians. These thermoduric bacteria were nonpathogenic bacteria, but they could grow and multiply as well as lead to milk deterioration in storage and circulation in eligible condition.

关 键 词：UHT杀菌牛乳 耐热菌 分离 鉴定 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]