面包中耐辐射菌种的鉴定及其敏感性研究

›› 2007, Vol. 9 ›› Issue (3): 86-92.

面包中耐辐射菌种的鉴定及其敏感性研究

樊萍[1] 钱平[2] 何锦风[2] 陈芳[1] 胡小松[1]

[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国人民解放军总后军需装备研究所,北京100010

收稿日期:2007-05-11 出版日期:2007-06-15 发布日期:2009-10-16
作者简介:樊萍(1982一)|女|硕士研究生|研究方向为军用食品。Tel：010—51422436：E-mail：fp5909833@163．com

Anti-irradiation Bacteria Identification and Sensitivity Study in |Irradiated Bread

FAN Ping, QIAN Ping, HE Jin-feng, CHEN Fang, HU Xiao-song

1.College of Food Sciences and Nutrition Engineering, China Agricultural Sciences University, Beijing 100083;2.Quartermaster Research Institute of General Logistics Department of CPLA, Beijing 100010, China

Received:2007-05-11 Online:2007-06-15 Published:2009-10-16

摘要/Abstract

摘要：

本研究采用传统的分离方法对辐照面包中主要微生物菌群进行分离，并根据生理生化特性和对API鉴定系统中碳水化合物的利用情况将分离出的两种耐辐射菌种进行鉴定，进而采用感染实验研究以面包为生长介质两种耐辐射菌对辐照处理的敏感性。结果显示，枯草芽孢菌和克氏微球菌是面包上分离鉴定得到的耐辐射菌种。同时辐照剂量与各菌种存活菌数之间存在明显的线性关系，高、低两个浓度枯草芽孢杆菌的D10值分别为0．758kGy、0．871kGy；高、低两个浓度克氏微球菌的D10值分别为0．720kGy、0．823kGy，可见枯草芽孢杆菌较克氏微球菌对射线更加不敏感。

关键词: 辐照面包耐辐射菌种鉴定敏感性

Abstract:

Classical isolation methods were used to isolate bacteria strains in irradiated bread. Biochemical characteristics and using of carbohydrate in API identification system were used to determine the two anti-irradiation bacteria. The sensitivity of two anti-irradiation bacteria was studied by infection experiment. Results showed that Bacillus subtilis and Kocuria kristinae were the two anti-irradiation bacteria in irradiated bread. Irradiated dosage is in linear relationship with the number of live bacteria. On account of different concentration, the value of D10 of Bacillus subtilis were 0.758 kGy, 0.87 l kGy, and value of D10 of Kocuria kristinae were 0.720kGy, 0.823kGy respectively.

Key words: irradiation, bread, anti-irradiation bacteria, determination, sensitivity

中图分类号:

S858.31

樊萍[1] 钱平[2] 何锦风[2] 陈芳[1] 胡小松[1]. 面包中耐辐射菌种的鉴定及其敏感性研究[J]. , 2007, 9(3): 86-92.

FAN Ping, QIAN Ping, HE Jin-feng, CHEN Fang, HU Xiao-song . Anti-irradiation Bacteria Identification and Sensitivity Study in |Irradiated Bread[J]. , 2007, 9(3): 86-92.