摘要
对微生物法的应用进行了研究。采用对抗生素最敏感的嗜热链球菌为实验菌,从产酸能力和凝乳时间两个因素来检测牛乳中抗生素的残留,并定量得出该嗜热链球菌对青霉素类抗生素的最低检出量为0.04单位。结果表明,该方法操作简便。
The detection of antibiotic remains is very important to check raw milk,especially for fermented products.Now there are two detection methods including physical and chemical detection method and microbial detection method.This experiment mainly studies the application of microbial detection method.This experiment adopts Streptococcus thermophilus that is the most sensitive to antibiotic as experimental microbe and detects the penicillin remains in milk from time of curd and ability of producing sour.Through quantitative detection we obtain the lowest detection is 0.04 units for penicillin antibiotic.Result indicates this method is simple and convenient.
出处
《中国乳品工业》
CAS
北大核心
2004年第7期39-40,43,共3页
China Dairy Industry
关键词
嗜热链球菌
青霉素残留
检测方法
Streptococcus thermophilus
penicillin remains
detection method
