引起牛奶腐败的嗜热芽孢杆菌的检测及对牛奶酸败速度的影响  

Detection of Thermophilic Bacillus Causing Milk Corruption and Its Effect on Milk Rancidification Speed

作　　者：付红蕾 李彦 蒋磊[2] 庄燕飞[2] 常维山[2] 

机构地区：[1]青岛市饲料兽药检测站,山东青岛266071 [2]山东农业大学动物科技学院预防兽医系,山东泰安271018

出　　处：《中国动物检疫》2013年第1期71-73,共3页China Animal Health Inspection

基　　金：青岛市公共领域科技支撑计划项目(09-1-1-93-nsh)

摘　　要：取市面上销售的纯牛奶,高温煮沸后在LB培养基划线进行细菌分离培养,结果在LB培养基上形成的菌落大多为形状不规则的突起物,为半透明的奶油色,干燥,表面成薄片状的水泡样菌落,镜检为革兰氏阳性杆菌,初步推测其为枯草芽孢杆菌。本试验还对不同稀释浓度煮沸牛乳对高压灭菌牛乳造成的腐败进行测定,结果显示37℃36小时即可引起牛乳变质。Pure milk samples were taken on the markets, boiled and cross-streaked on the LB medium to isolate and culture the bacteria.The results showed that most of the colonies formed on LB medium were irregularly shaped protrusions in translucent cream color, and sheet-like blister-like colonies with dry surface.Microscopic examination revealed, it was a gram-positive bacteria, and was preliminarily speculated as Bacillus subtilis.Different dilutions of boiled milk causing autoclaved milk to corrupt were tested.The result showed it could cause milk to degenerate in 37 ℃ in 36 hours.

关 键 词：牛奶 嗜热芽孢杆菌 检测 

分 类 号：TS201.25[轻工技术与工程—食品科学]