ԍFs-27
^CgFBehaviour of <I>Staphylococcus aureus</I> in demi]hard cheese made from raw milk
@@@@@ with nisin]producing starter cultures
M^CgFiCVYX^[^[J`ɂ茴琻d`[Yɂ鉩FuhEۂ̋
ҁFRODRIGUEZ E, ARQUES J L, GAYA P, TOMILLO J, NUNEZ M, MEDINA M
sNAŁFMilchwissenschaft@(2000),  <B>55</B>, (11), 633]635 
ێF1.<I>Staphylococcus aureus</I>
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2̃iCVY_ۃX^[^[J`[ÃZ~n[h`[Y̐En<I>S.aureus</I>cɋyڂe𒲂ׂB
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1)ۊƔ|{B<I>L.lactis</I> subsp. Lactis TAB 50(iCVY)͐蕪B<I>L.lactis</I> subsp. Lactis TAB 50-M4(iCVYiUVƎ˂œꂽψي(Lac-,Prt-)j)BMRSuX3018ԑBA`[YOɖŋۊҌE3016ԐApB2js̓_ۃX^[^͒LD-type CH-01B`[YO2AŋۊҌE3016ԐApB<I>S.aureus</I>@CECT4013̓`[YO2ATriptic SoyuX3018ԐApB
2)`[Y̐B<I>S.aureus</I>105/mlڎ킵4ɕB@X^[^[ڎ킹iRg[jBA1% <I>L.lactis</I> TAB50BB1% <I>L.lactis</I> TAB50-M4BC1%@s̃X^[^[ CH-N01B̓p`[YB
3) ́B`[ÝA8ԁA1A7A30A60ɖŋNa citratentŃzQiCYAŋۃyvg10{߂B<I>S.aureus</I>ې́ABaird-ParkerV3748Ԕ|{SpiralVXeő肵B@@@ESېTSV3072Ԕ|{肵B
4)oNeIV̌oB`[Y5g20ml̖ŋ0.02N HClɂāA70ŃzQiCYB20000xg154ŉSȀ㐴Gbyht`[uA-40œBe㐴25lÂAJ^[[i150IU/mljƃCWP[^[ƂĂ0.1Lb.buchneri St2A@16Ԕ|{܂APTVpour3AEGɓB37ň|{ɃoNeIV͑jQ][̒aŕ\B
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iCVY<I>L.lactis</I> subsp.<I>lactis</I> TAB 50yтLac-,Prt-ˑRψيTAB 50]M4́Ayяnɂޒ̉F޳ۂ̑BቺBs̃X^[^[F޳ۂ̑BቺAiCVYቺx͏B60ɂ̓iCVƕςȂȂBiCVYJ`[ڎ킵琻`[Ył́AoNeIVnԂʂČoꂽBiCVY<I>L.lactis</I> subsp.<I>lactis</I> TAB 50yт̓ˑRψيTAB 50]M4́AF޳ۂɂŏIh䂷Ȃ΁A͎Eۓ̃`[ÝAX^[^[J`[邢͕⏕X^[^[ƂĎgB
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Milchwissenschaft, 55, 633
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<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Milchwissenschaft, 55, 633

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s-27-1.gif
