首页 | 本学科首页   官方微博 | 高级检索  
     

微生物法在原料奶验收中的应用
引用本文:吕秀芳,王丽颖,彭朝敏.微生物法在原料奶验收中的应用[J].中国乳品工业,2004,32(7):39-40,43.
作者姓名:吕秀芳  王丽颖  彭朝敏
作者单位:黑龙江省完达山乳业股份有限公司,黑龙江,哈尔滨,150078
摘    要:对微生物法的应用进行了研究。采用对抗生素最敏感的嗜热链球菌为实验菌,从产酸能力和凝乳时间两个因素来检测牛乳中抗生素的残留,并定量得出该嗜热链球菌对青霉素类抗生素的最低检出量为0.04单位。结果表明,该方法操作简便。

关 键 词:嗜热链球菌  青霉素残留  检测方法
文章编号:1001-2230(2004)07-0039-02

Application of microbial detection method in raw milk
LU Xiu fang,WANG Li ying,PENG Chao min.Application of microbial detection method in raw milk[J].China Dairy Industry,2004,32(7):39-40,43.
Authors:LU Xiu fang  WANG Li ying  PENG Chao min
Abstract:The detection of antibiotic remains is very important to check raw milk,especially for fermented products.Now there are two detection methods including physical and chemical detection method and microbial detection method.This experiment mainly studies the application of microbial detection method.This experiment adopts Streptococcus thermophilus that is the most sensitive to antibiotic as experimental microbe and detects the penicillin remains in milk from time of curd and ability of producing sour.Through quantitative detection we obtain the lowest detection is 0.04 units for penicillin antibiotic.Result indicates this method is simple and convenient.
Keywords:Streptococcus thermophilus  penicillin remains  detection method
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号