干酪乳杆菌抑制大豆奶酪中的金黄色葡萄球菌和枯草芽孢杆菌  

Inhibition on S.aureus and B.subtilis in Soy Cheese by Lactobacillus casei

作　　者：刘冬梅[1] 吴晖[1] 李理[1] 许喜林[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与生物技术学报》2008年第3期73-78,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20676042);广东省科技攻关项目(2005B10401006)

摘　　要：干酪乳杆菌LCR 719的培养上清液能很好抑制S.aureus和B.subtilis。在10℃下贮藏时,接入LCR 719的大豆奶酪可使S.aureus的菌数降低至原来的1/10-1/100,使B.subtilis的菌数降低至原来的1/10以下。在30℃下贮藏时,接入LCR 719的大豆奶酪可抑制S.aureus和B.subtilis的生长。结果表明,LCR 719能用作大豆奶酪生产的潜在保护性菌种。The culture supernatants of Lactobacillus casei LCR 719 showed that good inhibitory activity on S. aureus and B. subtilis. The numbers of S. aureus decreased by 104100 times in soy cheese inoculated with LCR 719 during storage at 10 ℃, and the numbers of B. subtilis decreased by more than 10 times. S. aureus and 13. subtilis were also inhibited in such soy cheese during storage at 30 C. These results showed that LCR 719 could be used as a potential protective culture in soy cheese production.

关 键 词：干酪乳杆菌鼠李糖亚种 抑制 大豆奶酪 金黄色葡萄球菌 枯草芽孢杆菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]