| 微生物法在原料奶验收中的应用 |
| |
| 引用本文： | 王迎俊. 微生物法在原料奶验收中的应用[J]. 轻工设计, 2010, 0(2): 12-14 |
| |
| 作者姓名： | 王迎俊 |
| |
| 作者单位： | 黑龙江省完达山乳业股份有限公司,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，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 |
Application of microbial detection method in raw milk |
| |
| Heilongjiang Wondesun Dairy Co.,Ltd. Harbin,Wang Yingjun. Application of microbial detection method in raw milk[J]. , 2010, 0(2): 12-14 |
| |
| Authors: | Heilongjiang Wondesun Dairy Co. Ltd. Harbin Wang Yingjun |
| |
| Affiliation: | Heilongjiang Wondesun Dairy Co., Ltd. Harbin 150078 Wang Yingjun |
| |
| Abstract: | The detection of antibiotic remains is very important to cheek 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 维普 等数据库收录！ |
