阪崎克罗诺杆菌耐热性和耐酸碱性的研究  

Study on the Characters of Anti-thermal,Anti-Acid and Anti-alkaline for Enterobacter Sakazakii

作　　者：柴云雷[1] 满朝新[2] 卢雁[2] 闫天文[1] 李然[1] 姜毓君[1,2] 

机构地区：[1]东北农业大学食品学院/乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学/国家乳业工程技术研究中心,哈尔滨150028

出　　处：《中国食物与营养》2014年第5期27-29,共3页Food and Nutrition in China

基　　金：国家科技支撑计划项目(项目编号:2013BAD18B11;2012BAK17B04;2012BAD28B02)

摘　　要：研究阪崎克罗诺杆菌分离菌株对温度及酸碱的耐受性,从而对婴儿配方粉生产过程中的阪崎克罗诺杆菌的污染进行控制。对4株来源不同的阪崎克罗诺杆菌进行不同温度和酸碱条件的处理,并将处理后的菌液涂布于TSA培养基观察菌株的存活情况;以阪崎克罗诺杆菌ATCC 29544为阳性对照。结果显示,不同来源的菌株对温度及酸碱的耐受性存在一定的差异,这为降低该菌的感染风险提供了依据。To study the characters of anci-thermal, anti-acid and anti-alkaline for Enterobacter sakazakii isolates, and control the secu- rity in the process of producing infant formula, 10 strains of E. sakazakii separated from different sources were dealed with different tempera- ture and acid and alkali conditions, then the bacteria liquid were coated on the TSA culture medium to observe the survival situation with E. sakazakii ATCC 29544 as positive control. Results showed that isolates separated from different sources had some differences in temperature and acid and alkali tolerance , which provided a test basis for reduction of infection risk of E. sakazakii.

关 键 词：阪崎克罗诺杆菌 耐热 耐酸碱 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]