摘要
建立了原料乳中抗生素定性-发酵酸度的检测方法。原料乳经灭菌后,加入经活化的嗜热链球菌,43±1℃培养发酵,测定滴定酸度,根据酸度判定抗生素的使用情况。方法处理简单,易操作,试验成本低,分析周期短,因此该方法可作为原料奶抗生素的快速筛选检测方法。
A method is developed to detect antibiotics in raw milk qualitatively-fermentation acidity.After being sterilized,raw milk with activated streptococcus thermophilus should be cultivated and fermentated at 43±1℃,and determine the titration acidity,according to which we can judge the application of the antibiotics in the milk.The approach is simple and easy to operate,and low cost,analysis period is short,so it can be used as a rapid detection method of antibiotics in milk.
出处
《生命科学仪器》
2010年第1期25-26,共2页
Life Science Instruments
关键词
原料奶
抗生素
发酵酸度
raw milk
antibiotics
fermentation acidity.
