ԍFb-34
^CgFFate of <I>Bacillus cereus</I> in cultured and direct acidified skim milk and cheddar cheese
M^CgF-
ҁFMikolajcik, E., M., 
sNAŁFJournal of Milk and Food Technology, (1973), <B>36</B>, (6), 317
ێF2.<I>Bacillus cereus</I>
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<ITEM1> \n̖ړI
 
<I>Bacillus cereus</I>̏Ԃ_XL~Nƃ`F_-`[YŒׂ
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<ITEM2> \n̖
 
(1)XL~N, (2) <I>Streptococcus lactis</I> C10ڎXL~N, (3) _XL~N, (4) `F_[`[Y
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<ITEM3>
 
(1)Matrix Mother Culture Media11%Ō`ɊҌA121@10minI[gN[ú@
(2)L(1)̃XL~N<I>Streptococcus lactis</I> C10ڎXL~Nڎ킵
(3)L(1)̃XL~N_ɂ_ɒꂽ́@@@
(4)72.2@17secŎEۂꂽ~Npď]@ɂ`F_[`[Y𐻑
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(1) and (2) 12, (3) 8, (4) 20
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<ITEM5>
 
ZEXEq̒F@0.2% casamino acid܂މG|npAChoudhery̕@(1971)ɏ]āAnon-heat\bhŒB80@12min.MA4000 cfu/mLƂȂ悤ɏL|nɐڎ
 
ZEXېF@<I>Streptococcus lactis</I>ꍇmannitol-egg yolk-polymyxin (MYP) medium (Mossel)gpB37@24Ԕ|{Rj[JEg{B
 
ZEXEF@0.1%nfv܂ޕWV|npāA80@12minMTv35|{
 
<I>Streptococcus lactis</I>ېF@SPCJEgMYP|nɂZEXېB
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<ITEM6>
 
|{XL~NF@<I>Streptococcus lactis</I>݂̗̑LɍS炸AZEXEq̔㐶ɂ͗LӍ͂ȂB6hrE+5ɒBB6hr𒴂ƁAS. <I>lactis</I>XL~NɂZEXE͋}Ɍ(8hrE+4)BARg[̃XL~NɂẮAEw֐Iɑ(8hrE+7)B4hr|{ł́AS. <I>lactis</I>XL~NɂZEXE̐77%łARg[ł97%ƐBS. <I>lactis</I>̎_Yx̓ZEXۂ̗LƂ͊֌WȂB܂AZEXE<I>Streptococcus cremoris</I> US3Hansenfs H-4Ƃ̊֌WľʂɂȂB
 
_XL~NF@PH6.555.03ɒቺɂAEq̔A̐炨щh{^זȆBቺBPH5.0ł͖Eq̔A㐶炨щh{^זE̍זE􂻂̂j~ꂽBE͂PHł͔j󂳂ȂB
 
`F_[`[YF@ZEXh{^זE̓~N̏nɂ悻5|ɑAE10|BJbeCOŃJ[h19500 cfu/g̃ZEX(ې)܂łBӍHł220000cfu/mL(ې)܂őB̌̐HYщ~`^Hł́AMYPJEgɂZEXې42000 cfu/g(ې)܂ŌBÃ`[YJ[h̉E̓JbeCO690 cfu/g(ې)̒჌x6000 cfu/g(ې)܂ŏ㏸Bۊǂꂽ`[YɂẮAMYP|nɂZEXې4300 cfu/g(ې)łAE5600 cfu/mLłBZEXۂ͉ȄԂő݂ĂBnԂ8T52TƐiłAېƉE5500`8200 cfu/g͈̔͂ň肵ĂBZEX݂̐ĂĂAOϏRg[̃`[YƂ͂قƂǕς肪ȂB@`F_[`[Yɂ傫Ȕ2Bڂ́AɉHɂEhAZEXۂ̋}ȑB̓J[hŐBZEXE̓ZEXېKӖĂ炸Aɉh{^זE݂ꍇ́ÃP[XĂ͂܂Bڂ́A`[Y̏nԂɂẮAZEXۂ͉h{^ł͂قƂǑ݂E^ő݂ĂA`F_[`[YɂĂK؂PHRg[s΁AZEXۂ̑BʓIɗ}ł邱Ƃ؂B@ZEXHł̃JjYɂāAHiɕoőf֌WĂ̂ȂAS. <I>lactis</I>ɂ_Yɐ旧āAZEXۂB邱Ƃł邱̔\͂֌WĂ͂ƂƂɒڂׂłB
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<ITEM7>
 
Journal of Milk and Food Technology, 36, 317
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<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Journal of Milk and Food Technology, 36, 317
