金黄色葡萄球菌在酸奶中的生长状况与产毒规律研究

食品科学 ›› 2004, Vol. 25 ›› Issue (7): 78-82.

金黄色葡萄球菌在酸奶中的生长状况与产毒规律研究

王小红, 谢笔钧, 史贤明, 杨靓

华中农业大学食品科技学院

出版日期:2004-07-15 发布日期:2011-10-24

Growth of Staphylococcus aureus and Prouduction of Thermonuclease during the Fermentation and Storage of Yoghurt

WANG Xiao-Hong, XIE Bi-Jun, SHI Xian-Ming, YANG Liang

Department of Food Science and Microbiology,Huazhong Agricultural University

Online:2004-07-15 Published:2011-10-24

摘要/Abstract

摘要： 将酸奶发酵剂和不同菌数的金黄色葡萄球菌同时接种到原料乳中,检测酸奶发酵与冷藏过程中酸奶的pH值、乳酸含量、金黄色葡萄球菌菌数以及成品酸奶中金黄色葡萄球菌耐热核酸酶的活性。结果表明,当原料乳中金黄色葡萄球菌初始接种量分别为1.8×10、1.8×102cfu/ml时,在酸奶发酵与冷藏过程中均未检测出金黄色葡萄球菌,成品酸奶中金黄色葡萄球菌耐热核酸酶活性呈阴性;当原料乳中金黄色葡萄球菌的接种量分别为8.5×103、2.7×104、2.7×105、1.8×106cfu/ml时,在酸奶发酵过程中(42℃、4～5h),金黄色葡萄球菌菌数呈明显上升趋势;在冷藏(4℃)过程中,金黄色葡萄球菌菌数呈逐渐下降趋势;对于原料乳中金黄色葡萄球菌初始接种量为8.5×103cfu/ml的样品,在冷藏的第3d就检测不出金黄色葡萄球菌,成品酸奶中耐热核酸酶活性呈阳性。在酸奶发酵与冷藏过程中同时伴随着乳酸含量的升高和pH值的降低。

关键词: 金黃色葡萄球菌, 菌数, 酸奶, 耐热核酸酶活性

Abstract: During the fermentation and storage of yoghurt, the effect of yoghurt culture on the survival and production ofthermonuclease of Staphylococcus aureus added to milk in various concentrations was observed. The end of the fermentationprocess was accompanied by a slight increase of Staphylococcus aureus. During the storage of yoghurt at 4℃ a 1～2 log reductionwas observed. No Staphylococcus aureus was detected in yoghurt produced from milk contaminated by 8.5×103cfu/mlStaphylococcus aureus after 72h of cold storage.When a concentration of 1.8×10、1.8×102cfu/ml Staphylococcus aureus cellswas used for milk contamination,the patbgen was not recovered from yoghurt during the fermentation and storage. Thethermonuclease was negative in yoghourt from milk when contaminated by 1.8×10、1.8×102cfu/ml Staphylococcus aureus;the thermonuclease was all pasitive when staphylococcus aureus were added to milk in concentration of 5.8×103、2.7×104、2.7×105、1.8×106cfu/ml respectively. The fermentation and storage of yoghurt were accompanied by the increase in lacticacid and a decrease in pH value.

Key words: Staphylococcus aureus, counts, yoghurts, thermonuclease (TNase)

王小红, 谢笔钧, 史贤明, 杨靓. 金黄色葡萄球菌在酸奶中的生长状况与产毒规律研究[J]. 食品科学, 2004, 25(7): 78-82.

WANG Xiao-Hong, XIE Bi-Jun, SHI Xian-Ming, YANG Liang. Growth of Staphylococcus aureus and Prouduction of Thermonuclease during the Fermentation and Storage of Yoghurt[J]. FOOD SCIENCE, 2004, 25(7): 78-82.

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