发酵奶中乳酸菌菌种检出及活菌计数调查  

Identification of Lactic Acid Bacteria and Viable Count for Fermented Milk

作　　者：徐进[1] 杨宝兰[1] 李志刚[1] 郭云昌[1] 严卫星[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021

出　　处：《中国食品卫生杂志》2009年第4期378-380,共3页Chinese Journal of Food Hygiene

摘　　要：目的分析北京市场发酵奶(酸奶)在保质期内的乳酸菌数及乳酸菌菌种的检出率。方法对11个酸奶厂家的20种不同酸奶产品进行乳酸菌活菌计数及所用菌种的检验。结果在保质期间,双歧杆菌和嗜酸乳杆菌检出率分别为23.08%和27.27%;保加利亚乳杆菌与嗜热链球菌分别为72.22%和94.44%。在保质期末,嗜热链球菌的平均活菌数为3.23×106CFU/ml,保加利亚乳杆菌为4.17×105CFU/ml,双歧杆菌为1.12×104CFU/ml,嗜酸乳杆菌为1.32×104CFU/ml。结论酸奶中嗜热链球菌和保加利亚乳杆菌的检出率及活菌数均高于双歧杆菌和嗜酸乳杆菌。Objective To learn more about the qualitative and quantitative detection of lactic acid bacteria from fermented milk in Beijing. Method The count of viable lactic acid bacteria and the species of lactic acid bacteria in fermented milk were identified. Results The detection rate of Bifidobactedum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus were 23.08%, 27.27%, 72.22%, 94.44%, respectively. By the end of shelf-life, the average count of viable Streptococcus thermophilus, l.actobacillus bulgaricus, Bifidobacterium and Lactobacillus acidophilus were 3.23 × 10^6CFU/ml, 4.17 × 10^5 CFU/ml, 1.12 × 10^4 CFU/ml and 1.32 × 10^4 CFU/ml, respectively. Conclusion The identifications and enumerations of viable Streptococcus thermophilus and LactobaciUus bulgaricus were more higher than those of Bifidobacterium and Lactobacillus acidophilus .

关 键 词：发酵乳杆菌/分离和提纯 酸乳产品 集落计数 微生物 

分 类 号：R155.5[医药卫生—营养与食品卫生学]