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投稿时间：2015-11-27
投稿时间：2015-11-27
中文摘要: 根据当牛乳不含抗生素或抗生素浓度很低时，乳酸菌能发酵牛乳生成酸奶的原理，建立了乳酸菌抑制法来检测牛 乳中抗生素残留。具体步骤为：称取约 100 g 纯牛乳/复原乳，90 ℃、10 min 杀菌，冷却至（43±1）℃，接检测菌种 3 %～4 %， 并加入 1 mL 溴甲酚紫指示剂，搅拌均匀，（43±1）℃下发酵。若发酵 2.5 h 发酵液仍为紫色，可初步判定为有抗奶；若发酵 4 h 仍未凝乳，则确定为有抗奶，反之，则为无抗奶。该方法操作简单、乳酸菌剂购买方便且易保存，适于在企业推广。
Abstract:Lactic acid bacteria ferment milk makes yogurt when there is no， or very low amount of antibiotic in milk. The method of testing antibiotic in milk by lactic acid bacteria inhibition was established. Detail steps were： 100 g milk or reconstituted was sterilized at 90 ℃， 10 min， cooled to （43±1）℃， inoculated 3 %～4 %， and 1mL Chlorophenol Red solution added as an indicator， stirred well and incubated at （43±1）℃. If the color of fermentation broth was still purple after 2.5 h， we can preliminary judge the milk may contain antibotics； If it was did not curd after 4 h， we can confirm the milk contains antibotics， otherwise， it is no-antibotics milk. The operation of the method is simple， and lactic acid bacteria is easily available and preserved. Thus， the method is suitable for promotion in industry.
文章编号：201603038 中图分类号： 文献标志码：A
基金项目:陕西省质量技术监督系统科研项目（2015K123）
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