Lukásová J
Nahrung. 1976;20(8-9):777-81.
The effect of curd production on the survival of staphylococci has been studied. At the begining of the manufacture process favourable conditions exist for the development of staphylococci. Their number decreases with the increasing acidity and in the final product they occur only sporadically or quite disappeare, especially when the curd is stored at cooling chamber temperatures. The lactose-positive staphylococci take part in the splitting of milk lactose and the production of milk acid as well. Their participation in this process is statistically significant. Some biochemical properties of the used Staphylococcus aureus strain as plasma koagulation, lecithinase, phosphatase and haemolytical toxin production, glucose, mannitol and lactose fermentation under aerobic and anaerobic conditions were studied. The biochemical properties of this strain do not change during the process of curd production.
已对凝乳生产对葡萄球菌存活的影响进行了研究。在制造过程开始时，存在有利于葡萄球菌生长的条件。随着酸度增加，它们的数量减少，并且在最终产品中它们仅偶尔出现或完全消失，尤其是当凝乳在冷藏室温度下储存时。乳糖阳性葡萄球菌也参与牛奶乳糖的分解和乳酸的产生。它们在这个过程中的参与具有统计学意义。研究了所用金黄色葡萄球菌菌株的一些生化特性，如血浆凝固、卵磷脂酶、磷酸酶和溶血毒素的产生，以及在需氧和厌氧条件下葡萄糖、甘露醇和乳糖的发酵情况。该菌株的生化特性在凝乳生产过程中不会改变。
