| 蜂粮中的细菌对pH的影响 |
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| 引用本文： | 苏松坤,陈盛禄,余旭平,林雪珍,胡福良.蜂粮中的细菌对pH的影响[J].中国养蜂,2002,53(2):4-5. |
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| 作者姓名： | 苏松坤 陈盛禄 余旭平 林雪珍 胡福良 |
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| 作者单位： | 浙江大学动物科学学院蚕蜂科学系，杭州310029 |
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| 摘 要： | 测定中国茶（Camellia sinensis）的新鲜蜂花粉、晒干蜂花粉和不同酿制时间的蜂粮的平均pH分别是5.63、5.05和4.06。通过接种试验，发现细菌是引起蜂粮pH下降的直接原因，其中植物乳球菌、果糖乳杆菌、詹氏乳杆菌等是产生有机酸的主要细菌，而利斯特氏杆菌对pH的作用不大。
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| 关 键 词： | 蜜蜂 细菌 花粉 蜂粮 pH值 酿制 接种试验 |
| 文章编号： | 0412-4367(2002)02-000402 |
| 修稿时间： | 2001年2月18日 |
The influence of bacteria isolated from bee bread on pH |
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| Songkun Su Shenglu Chen Xuping Yu Xuezhen Lin Fuliang Hu.The influence of bacteria isolated from bee bread on pH[J].Apiculture of China,2002,53(2):4-5. |
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| Authors: | Songkun Su Shenglu Chen Xuping Yu Xuezhen Lin Fuliang Hu |
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| Abstract: | The average pH of fresh tea (Camellia sinensis) corbicular pollen,dried tea corbicular pollen and tea bee bread stored in comb cells for different time were 5.63,5.05 and 4.06,respectively.It was found by inoculation experiments that the bacteria caused the descent of pH of bee bread.Lactobacillus jensenii,Lactobacillus fructosus and Lactococcus plantarum were the main bacteria which produced organic acid in bee bread,while Listeria had little effect on pH of bee bread.; |
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| Keywords: | Apis mellifera bacteria pollen bee bread pH |
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