ԍFb-21
^CgFPhysiology of dairy-associated <I>Bacillus</I> spp. over a wide pH range
M^CgF-
ҁFLindsay D. 
sNAŁFInternational Journal of Food Microbiology, (2000), <B>54</B>, 49-62
ێF2.<I>Bacillus cereus</I>
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<ITEM1> \n̖ړI
 
AtJ̓ƍHCIPnt番ꂽo`XɂāApHϓ́AwIȉ͂sB
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<ITEM2> \n̖
 
o`X4(AtJƍH0.5`1%̃AJnt番BB. subtilis115, B. pumilus122, B. licheniformis137, <I>B. cereus</I>144Sĉ)
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<ITEM3>
 
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<ITEM4> \n̐
 
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<ITEM5>
 
1)|{nF
@@@pH4`10ɂ킹Standard One Nutrient Broth(SOLNB)сA
@@ApH3,4,7,10,11,12ɒUHTEۋ(fat3.3%)ŋې1%Ɋ߂̂SOLNB|{t1%ڎA25ŐUƂ|{B
2)XeXւ̕tF4cm2̃XeX100ml1%ɓASOLNB|{t1%ڎA25ŐUƂ|{A24hA48hɃXeXBXeXŋېŃXAyvgtŃ5mm̃KXr[YƋ20aAۂVċې̑B
3)^pN𐫁Fۂ̐炵V|n10%|_YBwo΃^pN\B
4)b𐫁Fo^[IC0.006%rNgAu[̋V|nŃRj[𐶈BRj[̎ӂȂΎb\B
5)BxFxzupāASOLNB|npčsBۂ̐ڎ@1)ɏ]AʂAjEX̎pĉ͂B
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<ITEM6>
 
1)BFSOLNB|nɂāA<I>B.pumilus</I>122SĂ̊pH4.6`9.6Ő炵(<I>B.pumilus</I>122pH5.2`9.6)B܂1%ł́ApH4`10őSĂ̋ۊŐ\łBɁApH3,@12ł́At4Ԉȓ2`3.5log cfu/mlt߂܂ŋې(ېF7log cfu/ml)BpH11ɂĂɂ₩ɋې̌A24hɂ2-4log cfu/ml܂ŌB 
2)XeXւ̕tF1%EۓɂāAXeXւ̕tpH4pH10̂Ƃɑ債B<I>B. cereus</I>144̂pH7̎ɑ傫BpHɂč׋ۂ̖\ω邩łƍlꂽB
3)Rj[̑aFpH4pH7,@10̕Rj[̑a͑傫B
4)^pNƎbF^pN\pH4ł͌ꂸApH7,10ŌꂽBb\́ApH7,10̎ɂApH4łアꂽBŜʂċۂ̏(tہAV)ɂ銈̈Ⴂ̌X͌ȂB܂<I>B. cereus</I>144łpH10ł̎bႢB
5)œKxFB. subtilis115F11`52(œK38)AB. pumilus122F15`50(œK42)AB. licheniformis137F11`56(œK42)A<I>B. cereus</I>F11`46(œK36)łB
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<ITEM7>
 
International Journal of Food Microbiology, 54, 49
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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, 54, 49
