原料乳中抗生素的检测及其对酸乳发酵的影响

研究了产酸抑制试验中嗜热链球菌不同菌株、保加利亚乳杆菌、混合发酵剂对青霉素的灵敏度,以及改变发酵剂接种量对抗生素残留判断的影响,结果表明:不同菌株对青霉素的敏感性存在一定差异,加大发酵剂接种量会导致对抗生素残留检测结果的误判;低浓度抗生素残留原料乳在使用直投式发酵剂时,抗生素残留对酸乳发酵时间、粘度、乳清析出、产品口感等均有一定影响,因此,在生产上应避免由于抗生素检测误判造成的产品质量缺陷。

Detection of Antibiotic in Raw Milk and Its Effect on Yoghurt Fermentation

The sensitivity of strains of Streptococcus thermophilus,Lactobacillus delbrueckii subsp.bulgaricus and mixed ferment to penicillin was studied,and the effect of change of inoculation amount of ferment to the judgment on antibiotic residue was also studied in this paper through acid inhibition test.The results indicated that there were differences in the sensitivity to penicillin among different strains,and the increase of the inoculation amount of the ferment could lead to the misjudgment on the result of ...