牛乳中芽孢杆菌生物学特性研究  

On Biological Characteristics of Bacillus in Raw Milk

作　　者：李笑坤[1,2] 殷文政[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]伊金霍洛视频药品监督管理局,内蒙古鄂尔多斯017200

出　　处：《安徽农业科学》2014年第14期4426-4427,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究乳制品中芽孢杆菌的生物学特性,为控制当地乳制品生产中芽孢杆菌所引起的质量问题提供理论依据.[方法]以内蒙古牧场的乳制品为原料,分离纯化了40株芽孢杆菌,对其进行了菌落和菌体的形态学鉴定并研究其生物学特性.[结果]试验发现,芽孢杆菌菌株革兰氏染色反应为阳性,大部分有荚膜菌体呈杆状,两端钝圆,长1.5～6.5 μm,宽0.5～3.5 μm,芽孢椭圆形,中生、近中生或偏端,孢囊大多数明显膨大,少数不明显膨大或不膨大.最高生长温度为60℃,最低为10℃,大部分为需氧菌,少数为厌氧菌,NaCl浓度大于10％将抑制其生长,pH在5.7时部分不发生反应,部分糖分有益于芽孢的生长.[结论]研究证明了营养物质、氧气、pH的控制将有效抑制芽孢杆菌的生长,从而提高乳制品的质量.[Objective] To study biological characteristics of Bacillus in raw milk,and provide theoretical reference for controlling quality problems caused by Bacillus.[Method] With dairy products from Inner Mongolia as raw material,40 strains of Bacillus were isolated and puriffed,the morphology of colony and mycelia was identified,the biological characteristics were studied.[Result] The experiment showed that Gram staining reaction of Bacillus is positive,the length is 1.5-6.5 μm,width 0.5-3.5 μm.The highest growth temperature is 60 ℃,the lowest temperature is 10 ℃,the majority is aerobic bacteria and the minority is anaerobic bacteria.＞ 10％ NaCl could inhibit the growth,no reaction when pH is 5.7.[Conclusion] It was proved that the control of nutrients,oxygen and pH can effectively inhibit the growth of Bacillus,so as to improve quality of dairy products.

关 键 词：原料乳 芽孢杆菌 形态特性 生理生化 

分 类 号：S879[农业科学—畜牧兽医]