Kaloianov I, Gogov I
Vet Med Nauki. 1977;14(10):46-52.
Studied were 360 samples of raw and 1404 samples of pasteurized milk, collected from three milk centers, for the presence of coliform bacteria. It was found that the coli titer of the raw milk varied from 10(-5) up to 10(-7), depending on the season. The regimes of pasteurization applied kill 100 per cent of the present coli organisms. After the thermic treatment the milk was additionally contaminated with coli forms from the containers and the equipment in dependence on the conditions of washing and disinfection. The coli titer of the pasteurized milk varied from 1 to 10(-3). A total of 602 strains of coliform bacteria were isolated from the pasteurized and the raw milk; the bacteria were differentiated by the scheme of Kauffmann. Most commonly encountered were the coli forms of the following genera:Citrobacter (35 per cent), Enterobacter (29.8 per cent), Klebsiella (23.9 per cent), and Escherichia (11.3 per cent). The following species were prevailing in raw milk: Kl. aerogenes, Ent. aerogenes, Ent. cloacae, C. freundi, and C. intermedium. In pasteurized milk dominating were Kl. aerogenes, C. freundi. Ent. aerogenes, and Ent. cloacae.
对从三个牛奶中心采集的360份生牛奶样本和1404份巴氏杀菌牛奶样本进行了大肠菌群细菌检测。结果发现，生牛奶中的大肠杆菌滴度在10^(-5)至10^(-7)之间，具体取决于季节。所采用的巴氏杀菌方法能杀死所有现存的大肠杆菌。热处理后，牛奶会因容器和设备的清洗消毒情况而再次被大肠杆菌污染。巴氏杀菌牛奶中的大肠杆菌滴度在1至10^(-3)之间。从巴氏杀菌牛奶和生牛奶中总共分离出602株大肠菌群细菌；这些细菌按照考夫曼分类法进行区分。最常见的是以下属的大肠杆菌：柠檬酸杆菌属（35%）、肠杆菌属（29.8%）、克雷伯菌属（23.9%）和埃希氏菌属（11.3%）。生牛奶中占主导的是产气克雷伯菌、产气肠杆菌、阴沟肠杆菌、弗氏柠檬酸杆菌和中间柠檬酸杆菌。巴氏杀菌牛奶中占主导的是产气克雷伯菌、弗氏柠檬酸杆菌、产气肠杆菌和阴沟肠杆菌。
