期刊文献+

变质豆浆中腐败微生物的分离与初步鉴定 被引量:21

Separation and Preliminary Identification of Spoilage Organisms in Transmutative Soy Milk
下载PDF
导出
摘要 从5种变质豆浆中分离得到3株腐败菌株S1、S2和S3。3株菌均能在1×10^5Pa、30min杀菌条件下和添加300mg/kgNisin杀菌条件下存活。对分离菌株进行了菌落形态、生理生化特征和16SrDNA序列分析,鉴定结果表明3株菌均为革兰氏阴性细菌,分别为地衣芽孢杆菌(Bacillus licheniformis)、短小芽孢杆菌(Bacillus pumilus)和短芽孢杆菌(Brevibacillus borstelensis),GenBank登录号为EF439666-EF439668。 In this paper, three spoilage organisms were separated from five transmutative soy milks, and all the three spoilage boetena could survive condition of both 1 × 10^5Pa, 30min and 300mg/kg Nisin. Morpha character, physiological and biochemical characteristics, and a phylogenetic analysis based on 16S rDNA gene sequences reveal that these three strains are Bacillus licheniformis, Bacillus pumilus and BrevibaciUus borstelensis respectively. GenBank accessions for these three strains are EF439666-EF439668.
机构地区 上海水产大学
出处 《微生物学通报》 CAS CSCD 北大核心 2007年第4期621-624,共4页 Microbiology China
基金 上海市教育基金会及上海科技成果转化促进会资助项目 上海市重点学科建设资助项目(No.T1102) 上海市教委青年基金项目(No.04KC13)。
关键词 豆浆 腐败微生物 分离 鉴定 生理生化特征 16S RDNA Soy milk, Spoilage organisms, Isolation, Identification, Physiological and Biochemical Characteristics, 16S rDNA
  • 相关文献

参考文献5

二级参考文献31

  • 1欢迎订阅 中国食品报[J].中国保健食品,2001,14(11):16-16. 被引量:1
  • 2韩熹莱.中国农业百科全书(农药卷)[M].北京:农业出版社,1993..
  • 3周德庆.微生物实验手册[M].上海:上海科技出版社,1983..
  • 4Hobbs B C. Clostridium perfringers and Bacillus cereus infections[ M]. New York and Lundon: Academic Press,1969:65-70.
  • 5Baker Genigeorgis. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridum botulinum toxigenesis by modeling length of the lag phase[J]. J Food Protect, 1990, 53 : 131 - 140.
  • 6Gibson. Predicting microbial growth: growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature[J]. Int J Food Microbiol, 1988, 6 : 155 - 178.
  • 7Mackey B M, Kerridge A L. The effect of incubation temperature and inoculums size on growth of Salmonellae in minced beef[J]. Int J Food Microbiol, 1998, 6:57-65.
  • 8Fu B, Taoukis P S, Labuza T P. Predictive microbiology for monitoring spoilage of dairy products with time-temperature integrators[J]. J Food Sci, 1991, 56. 1209-1215.
  • 9Ratkowsky D A, Lowry R K McMeekin T A,et al. Model for bacterial culture growth rate throughout the entire bioklnetic temperature range [J ]. J Bacteriol,1983, 154 :1222 - 1226.
  • 10Ratkowsky D A, Olley T A. Ball A. Relationship between temperature and growth rate of bacterial cultures[J]. J Bacteriol, 1982, 149:1-5.

共引文献65

同被引文献272

引证文献21

二级引证文献85

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部