ԍFb-71
^CgFSurface characteristics of <I>Bacillus cereus</I> and its adhesion to stainless steel
M^CgFZEXۂ̕\ʓƃXeX|ւ̕t
ҁFPeng J S, Chou C C, Tsai W C
sNAŁFInternational Journal of Food Microbiology @(2001), <B>65</B>, (1/2), 105-111
ێF2.<I>Bacillus cereus</I>
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ZEXۂ̕\ʓƃXeX|ւ̕t̊֌W𒲂ׂB
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B.certeus͕sNFood Industry Research and Development Institute肵BEq`Ԃŕۑ(OZ[:TSB|n1:1 v/vA-18)
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1)h{זE̔|{BB.certeusۑTBS|n3016Ԕ|{2xJԂB|{TBS|n30AUƂ|{(10,24,48)Bh{זE4000xg 10ԉSŏW߂B0.85%HŐPBSɍČBE+8/mlɔZxȌ̎ɋB
2)Eq̒B
  (1)B.certeush{זE4̖Eq`|nɐڎ킵A3010`18Ԕ|{B@10ppmMn2+ܗLTGEAA15%V܂ތő̉DTSBV(DTSA)B1%XN[XYDTSA(DSSA)C1%YDTSA(DLSA)B
  (2)V\ʂEqWߐH6򂷂BEqt8010ԉMBPBSƉSJԂAE+8/mlɍČɋB
3)XeX|`bvւ̕t
  (1)XeX|`bv(304^A2x2cm)͂炩߃G^m[EAZgtŐZЁAՐ\[_ZГŐA70mlRO܂ތr121A15I[gN[uB
  (2)h{זEyіEq̌t(E+8CFU/ml)5ml70mlPBS,HTSTSor 1000{HTSTSꂽrɓB 
  (3)ŋۃXeX|`bvA301ԁA150rpmŐZƂ|{(4)`bvHł10mlH܂ގǂɈڂAȖ_łƂAH̍זEvB
4)h{זEƖEq̕\ʓ̑BזE̕\ʑaxaݍpN}gOtB[(HIC)ƐÓdݍpN}gOtB[(ESIC)ő肷B
  (1)  JBHICJFOXE[Ő5mmӃpXc[sybgɃIN`Zt@[XCL-4BPBS1:1(v/v)Q70mmɋl߂BRg[̓Zt@[XCL-4BpbNBESICJFJ`IDEAEZt@[XCL6BAAjICMZt@[XCL6BB
  (2)BE+8cfu̍זE͖EqtJɂ̂A10̐ڐG12mlPBSŗoBCjV̍זEtyїot̍׋ېvBΑax(g/e)̓IN`Zt@[XCL-4BJ(g)׋ېZt@[XCL-4BRg[J(e)痬ôŊċ߂BΕ\ʉדdr/eŕ\Br : ESICJɕێꂽ׋ېBe :ot̍׋ېB
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B.certeus̃XeX|ւ̕t́AΐBʂĒႭA푝BɓƖɑB  B.certeus̕\ʑax͌푝BłAɒ푝BAΐBƂȂBh{זE̕\ʉדd͒푝B̍זEłAΐB̍זEłႩBX̐ B.certeus̃XeX|ւ̕t͕\ʑaƍ֐B(R=0.979)BEq̕\ʑaxDTSA|nTGEA|n̂̂ADLSADSSA|nɔׂėLӂɍAXeX|ւ̖EqtɗLӂȍ͂ȂBEq̕\ʉדdL|nԂōLϓF߂ꂽAXeX|ւ̕tɗLӂȍ͂ȂBΐB̉h{זE3̌n}(PBS,Aߋ)ƂXeX|ɕtȂBA푝B̉h{זEіEq̕t́A3̌n}ŗLӍȂB
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International  Journal of Food Microbiology, 65, 105
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<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=International  Journal of Food Microbiology, 65, 105

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b-71-1.gif
