牛乳中芽孢杆菌生物学特性研究牛乳中芽孢杆菌生物学特性研究
摘要[目的]研究乳制品中芽孢杆菌的生物学特性，为控制当地乳制品生产中芽孢杆菌所引起的质量问题提供理论依据。[方法]以内蒙古牧场的乳制品为原料，分离纯化了40株芽孢杆菌，对其进行了菌落和菌体的形态学鉴定并研究其生物学特性。[结果]试验发现，芽孢杆菌菌株革兰氏染色反应为阳性，大部分有荚膜菌体呈杆状，两端钝圆，长 1.5～6.5 μm，宽 0.5～3.5 μm，芽孢椭圆形，中生、近中生或偏端，孢囊大多数明显膨大，少数不明显膨大或不膨大。最高生长温度为60℃，最低为10 ℃，大部分为需氧菌，少数为厌氧菌， NaCl浓度大于10%将抑制其生长，pH在5.7时部分不发生反应，部分糖分有益于芽孢的生长。[结论]研究证明了营养物质、氧气、pH 的控制将有效抑制芽孢杆菌的生长，从而提高乳制品的质量。
关键词原料乳；芽孢杆菌；形态特性；生理生化
中图分类号S879文献标识码A文章编号0517-6611（2014）14-04426-02
On Biological Characteristics of Bacillus in Raw Milk
LI Xiaokun et al（School of Food Science and Engineering， Inner Mongolia Agricultural University， Hohhot， Inner Mongolia 010018）
Abstract[Objective] To study biological characteristics of Bacillus in raw milk， and provide theoretical reference for controlling quality problems caused by Bacillus. [Method] With dairy products from Inner Mongolia as raw material， 40 strains of Bacillus were isolated and purified， the morphology of colony and mycelia was identified， the biological characteristics were studied. [Result] The experiment showed that Gram staining reaction of Bacillus is positive， the length is 1.5-6.5 μm， width 0.5-3.5 μm. The highest growth temperature is 60 ℃，the lowest temperature is 10 ℃， the majority is aerobic bacteria and the minority is anaerobic bacteria. >10% NaCl could inhibit the growth， no reaction when pH is 5.7. [Conclusion] It was proved that the control of nutrients， oxygen and pH can effectively inhibit the growth of Bacillus， so as to...
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