Falkowski J
Zentralbl Bakteriol B. 1978 Aug;167(1-2):171-6.
200 samples of raw milk and 100 samples of pasteurized milk were tested for the presence of thermophilic streptomycetes. One ml of raw and pasteurized milk contained mean 8.42 and 14.95 thermophilic streptomycetes, respectively. The isolated strains belonging to the species Thermoactinomyces vulgaris Tsiklinsky 1899 and Micromonospore sp. (Agre et al., 1972) were identified. To determine the survival of spores of these thermophiles after pasteurization, samples of milk were heated at 63.5 degrees C/30 min and at 75 degrees C/15 s. Ampouls with this milk, dairy pasteurized milk and raw milk were heated for the same time intervals at 100, 105, 110 and 120 degrees C. Thermophilic streptomycetes spores contained in the investigated milk samples survived the both of pasteurization temperatures. A relative high number of thermophilic streptomycetes spores survive the heat treatment at 100 degrees C. The heat resistance at 105, 110 and 120 degrees C is distinctly lower. The most resistant in the range of the testet temperatures proved spores of the species Thermoactinomyces vulgaris Tsiklinsky 1899.
对200份生乳样本和100份巴氏杀菌乳样本进行了嗜热链霉菌检测。每毫升生乳和巴氏杀菌乳中嗜热链霉菌的平均含量分别为8.42个和14.95个。对分离出的属于1899年Tsiklinsky分类的普通嗜热放线菌和小单孢菌属（Agre等人，1972年）的菌株进行了鉴定。为了确定这些嗜热菌的孢子在巴氏杀菌后的存活情况，将牛奶样本分别在63.5℃/30分钟和75℃/15秒的条件下加热。装有这种牛奶、市售巴氏杀菌乳和生乳的安瓿瓶在100℃、105℃、110℃和120℃下加热相同的时间间隔。被调查牛奶样本中含有的嗜热链霉菌孢子在这两种巴氏杀菌温度下均存活。相当数量的嗜热链霉菌孢子在100℃的热处理中存活下来。在105℃、110℃和120℃下的耐热性明显较低。在测试温度范围内，1899年Tsiklinsky分类的普通嗜热放线菌的孢子表现出最强的抗性。
