蜂粮中的细菌对pH的影响  

The influence of bacteria isolated from bee bread on pH

作　　者：苏松坤[1] 陈盛禄[1] 余旭平[1] 林雪珍[1] 胡福良[1] 

机构地区：[1]浙江大学动物科学学院蚕蜂科学系,杭州310029

出　　处：《中国养蜂》2002年第2期4-5,共2页Apiculture of China

摘　　要：测定中国茶 (Camelliasinensis)的新鲜蜂花粉、晒干蜂花粉和不同酿制时间的蜂粮的平均pH分别是5 6 3、5 0 5和 4 0 6。通过接种试验 ,发现细菌是引起蜂粮pH下降的直接原因 ,其中植物乳球菌、果糖乳杆菌、詹氏乳杆菌等是产生有机酸的主要细菌 ,而利斯特氏杆菌对pH的作用不大。The average pH of fresh tea (Camellia sinensis) corbicular pollen,dried tea corbicular pollen and tea bee bread stored in comb cells for different time were 5.63,5.05 and 4.06,respectively.It was found by inoculation experiments that the bacteria caused the descent of pH of bee bread.Lactobacillus jensenii,Lactobacillus fructosus and Lactococcus plantarum were the main bacteria which produced organic acid in bee bread,while Listeria had little effect on pH of bee bread.;

关 键 词：蜜蜂 细菌 花粉 蜂粮 PH值 酿制 接种试验 

分 类 号：S896.4[农业科学—特种经济动物饲养]