牛乳中芽孢杆菌生物学特性研究  

The Biological Characteristics Study of the Milk Bacillus

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,呼和浩特010018 [2]伊金霍洛食品药品监督管理局,内蒙古鄂尔多斯017200

出　　处：《山东食品发酵》2014年第3期7-10,共4页Shandong Food Ferment

摘　　要：从四个生产环节分离筛选了40株芽孢杆菌,对其进行了菌落和菌体的形态学鉴定。并通过发育温度、需氧性、耐盐性、耐酸性、糖发酵和硝酸盐还原等试验,最终得出了内蒙古地区乳品中芽孢杆菌的生理生化特点,并对其进行了讨论分析,得出芽孢杆菌形成的主要因素。40 strains of Bacillus were isolated from the four production processes, the morphological of colonies and cell was identified. The final results of the physiological and biochemical characteristics of Bacillus with the Inner Mongolia dairy breeds was obtained through the development of temperature, aerobic, salt, acid, sugar fermentation and nitrate reduction and other tests. Through its discussion and analysis, the main factors of formation of bacillus was obtained.

关 键 词：原料乳 芽孢杆菌 形态特性 生理生化 

分 类 号：S858.31[农业科学—临床兽医学]