传统发酵乳制品中嗜热链球菌的耐热性研究

Thermotolerance of Streptococcus thermophilus from traditional fermented dairy product

以新疆和内蒙地区传统发酵牛乳制品为原料,对嗜热链球菌进行分离。通过与标准菌株比较及形态学和生理生化特性对其进行鉴定。并对分离出的嗜热链球菌的耐热性进行研究。结果表明:从自然发酵酸牛奶中分离得到4株嗜热链球菌,从内蒙古地区奶豆腐中分离出1株嗜热链球菌。其中有三株菌有较强的耐热性,经80℃处理15 min后,活菌存活率均在1.3%以上。

Abstact： Through compared with the standard strain and identified by colonial morphology and biological properties,five strains of Streptococcus thermophilus were obtained from traditional fermented diary products in Xinjiang and Inner Mongolia. Thermotolerance of Streptococcus thermophilus were studied.Results showed that four strains of Streptococcus thermophilus were separated from traditional fermented milk and one strains of Streptococcus thermophilus was obtained from Mongolian hurood.Three strains of Streptococcus thermophilus had strong thermotolerance.The survival rate of Streptococcus thermophilus were more than 1.3% at 80 ℃ for 15 rain. Key words： traditional fermented diary product; Streptococcus thermophilus; therrnotolerance