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首页> 外文期刊>Applied Microbiology >The Effect of Oidium lactis on the Sporulation of Bacillus coagulans in Tomato Juice
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The Effect of Oidium lactis on the Sporulation of Bacillus coagulans in Tomato Juice

机译：乳酸on对番茄汁中凝集芽孢杆菌形成的影响。

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Oidium lactis can raise the pH of tomato juice in thin layers to a pH range optimum for sporulation of Bacillus coagulans in 24 hr at 25 C and in 48 hr at 35 C. The percentage of sporulation of B. coagulans was greater in tomato juice where O. lactis had grown than in the thermoacidurans broth. As high as 61.7% sporulation occurs within 24 hr in the tomato juice in which Oidium lactis had grown when this juice was incubated at 52 C. When tomato juice was adjusted to pH 5.0 and B. coagulans or a mixture of O. lactis and the vegetative cells of B. coagulans were added as an inoculum, only in the juice in which O. lactis was growing were spores produced within 72 hr at 35 C.
机译：乳酸id可以将薄层番茄汁的pH值提高到最适pH范围，最适合在25°C的24小时和35°C的48小时内形成凝结芽孢杆菌。在其中，凝结芽孢杆菌的孢子形成比例更大。乳酸乳杆菌比在热酸尿酸肉汤中生长。当番茄汁在52°C下温育时，在其中生长了Oidium lactis的番茄汁中，在24小时内高达61.7％的孢子形成。当将番茄汁的pH值调节至5.0和凝结芽孢杆菌或O. lactis和凝结芽孢杆菌的营养细胞作为接种物添加，只有在生长乳酸乳球菌的果汁中，在35摄氏度下72小时内才产生孢子。

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