摘要
从变质市售消毒奶中分离出一种细菌，经生化和耐热性试验，鉴定为乳微杆菌（Ｍｉｃｒｏｂａｃｔｅｒｉｕｍｌａｃｔｉｃｕｍ）。在不形成芽孢当中，它是最耐热的，巴氏杀菌后仍保留其活性，它的存在致使市乳变质，控制该菌的扩散和蔓延具有重要意义。
An attempt was made to isolate a species of bacteria from pasteurized milk rotted, and identified as microbacferium lacticum by biochemical reactions and heat-resistant test. Among the non-spore-forming species, it is the most heat-stable bacterium which retain activity following pasteurization. The presence of this bacteria may result in marketing milk deteriorated. Therefore it is very important to control the spread and growth of the bacterium.
出处
《中国乳品工业》
CAS
北大核心
1998年第2期21-22,共2页
China Dairy Industry
关键词
消毒奶
乳微杆菌
耐热菌
分离
鉴定
乳品
pasteurized milk microbacterium lacticum isolation identification
