Helmy Z A, Abd-El-Bakey A, Mohamed E I
Zentralbl Mikrobiol. 1984;139(2):129-33.
The presence of B. cereus spores in raw, pasteurized, and dry milk as well as in Damietta and processed cheese and in a baby food product was investigated, using three selective agar media for enumeration. The organism was detected in 70, 90, and 50% of milk, in processed and Damietta cheese samples, respectively. Spore counts varied from 10(2) to 10(6) and from 10 to 10(2)/ml of raw and pasteurized milk, respectively. In the two types of cheese and dried milk spore densities reached 10 to 10(3)/g. Egg yolk agar (E) gave better recovery rate of B. cereus when compared to the other two media, containing lithium chloride plus polymyxine B- sulphat (I) or polymyxin B-sulphate alone (KG). The latter agar medium favoured the development of larger colonies, surrounded by a more distinctive zone of precipitation.
使用三种选择性琼脂培养基进行计数，对生牛奶、巴氏杀菌奶、奶粉以及达米埃塔奶酪、加工奶酪和一种婴儿食品中蜡样芽孢杆菌孢子的存在情况进行了调查。在牛奶、加工奶酪和达米埃塔奶酪样品中，分别有70%、90%和50%检测到该菌。生牛奶和巴氏杀菌奶中的孢子数分别为每毫升10²至10⁶个和10至10²个。在两种类型的奶酪和奶粉中，孢子密度达到每克10至10³个。与另外两种培养基（含氯化锂加多粘菌素B硫酸盐的培养基（I）或仅含多粘菌素B硫酸盐的培养基（KG））相比，蛋黄琼脂（E）对蜡样芽孢杆菌的回收率更高。后一种琼脂培养基有利于形成更大的菌落，菌落周围有更明显的沉淀带。
