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投稿时间：2024-06-26
投稿时间：2024-06-26
中文摘要: 为研究不同地区市售巴氏杀菌乳中微杆菌分布情况及其生长特性，收集国内3个地区巴氏杀菌乳产品，对其中微杆菌进行分离，通过形态学、生理生化和分子生物学方法对分离菌株进行鉴定，并研究分离得到微杆菌的生长特性。结果 显示，3个地区巴氏杀菌乳中均分离出微杆菌，其中2株微杆菌最适生长温度为30 ℃；适宜生长的液体培养基为营养肉汤或胰蛋白胨大豆肉汤，至少耐受85 ℃、10 min热处理。微杆菌在常规巴氏杀菌乳中检出存在一定普遍性，微杆菌菌株之间存在明显生长特性差异，均会导致牛乳发生不同程度变质。
Abstract:The distribution and growth characteristics of Microbacterium in commercially available pasteurized milk in different regions were studied. Pasteurized milk products from three regions in China were collected，and Microbacterium were isolated. The isolates were identified through morphological，physiological，biochemical，and molecular biological methods，and the growth characteristics of the isolates were studied. The results showed that Microbacterium strains were isolated from pasteurized milk in three regions，and the optimal growth temperature for 2 strains of Microbacterium was 30 ℃. The suitable liquid culture medium for growth was nutrient broth or tryptone soy broth. Microbacterium can withstand heat treatment at 85 ℃ for 10 min. Microbacterium were commonly detected in conventional pasteurized milk，and there were significant differences in growth characteristics among different strains，which can cause various degrees of milk spoilage.
文章编号：202520022 中图分类号： 文献标志码：
基金项目:中央在川高校院所重大科技成果转化项目（2022ZHCG0129）； 四川省科技计划项目（2024YFHZ0007）
| Author Name | Affiliation |
| LUO Min | 1.New Hope Dairy Co.,Ltd.,Chengdu 610023,Sichuan,China； |
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