摘要
研究了不同质量浓度的氧氟沙星对嗜热链球菌grx02发酵性能的影响。结果显示,当原料乳中氧氟沙星残留量达到0.2μg/mL时,会延长嗜热链球菌grx02发酵乳的凝乳时间,降低其产酸能力和产黏能力;当氧氟沙星残留量达到0.4μg/mL时,就会降低S.thermophilus grx02的蛋白水解能力,并使其发酵乳在4℃贮藏期间的活菌数降低;因此,用于发酵乳制品生产的原料乳中,氧氟沙星的残留限量应控制在0.2μg/mL以下。
The effect of different Ofloxacin residues on fermenting properties of S. thermophilus grx02 was studied. The results showed that the curd time of S. thermophilus grx02 fermented milk was extend, and the capacity of acid-producing and glue-producing were reduced when the Ofloxacin residue was reached to 0.2μg/mL. As well, when the Ofloxacin residual amount reached to 0.4μg/mL, the proteolytic activity of S. thermophilus grx02 was reduced, and the viable count of fermented milk during storage at 4 ℃ was decreased. The results showed that the raw milk which used for processing fermentation dairy product which Ofloxacin residue should below to 0.2μg/mL.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期88-91,共4页
Food Research and Development
基金
国家自然科学基金青年基金项目(31201393)
江苏高校优势学科建设工程资助项目
江苏省科技支撑项目(BE2011383)
江苏省高校自然科学研究重大项目(12KJA550003)
关键词
氧氟沙星
嗜热链球菌
发酵性能
发酵乳
Ofloxacin
S. thermophilus
fermenting properties
fermentation milk
