嗜热需氧芽孢杆菌在食品原料中的分布
Distribution of thermophilic aerobic sporeforming bacteria in food ingredients.
作者信息
Richmond B, Fields M L
出版信息
Appl Microbiol. 1966 Jul;14(4):623-6. doi: 10.1128/am.14.4.623-626.1966.
Samples of sugar, starch, spices, and miscellaneous products were tested for thermophilic sporeformers of Bacillus to determine the dominant species present. Surface colonies selected at random were identified. Six species of Bacillus were isolated: B. stearothermophilus, B. coagulans, B. licheniformis, B. subtilis, B. circulans, and B. pumilus. Samples of starch and pepper were tested for thermophilic sporeformers of Bacillus to determine the distribution of rough and smooth variants. Colonies were classified as rough or smooth variants by colonial characteristics. The distribution of variant forms in these two products was significantly different. Starch samples showed predominantly rough variants; pepper samples showed predominantly smooth variants.
对糖、淀粉、香料及其他各类产品的样本进行了嗜热芽孢杆菌检测，以确定其中存在的优势菌种。随机选取表面菌落进行鉴定。分离出了六种芽孢杆菌：嗜热脂肪芽孢杆菌、凝结芽孢杆菌、地衣芽孢杆菌、枯草芽孢杆菌、环状芽孢杆菌和短小芽孢杆菌。对淀粉和胡椒样本进行了嗜热芽孢杆菌检测，以确定粗糙型和光滑型变体的分布情况。根据菌落特征将菌落分为粗糙型或光滑型变体。这两种产品中变体形式的分布存在显著差异。淀粉样本主要呈现粗糙型变体；胡椒样本主要呈现光滑型变体。
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