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Control of Bacillus licheniformis Spores Isolated from Dairy Materials in Yogurt Production

机译：从酸奶乳制品中分离地衣芽孢杆菌孢子的控制

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摘要

To determine the effects of sporulation temperature and period on Bacillus licheniformis spore heat resistance, B. licheniformis strain No.25 spores were sporulated at 30, 37, 42, or 50 degrees C for 11 d and at 50 degrees C for 1.7, 4, 7, or 11 d. The heat resistance of B. licheniformis strain No.25 spores at 110 degrees C increased with an increase in the sporulation temperature. Spores sporulated at 50 degrees C were 1.4-fold more heat resistant than those sporulated at 30 degrees C. Furthermore, the heat resistance of B. licheniformis strain No.25 spores at 110 degrees C increased with an increase in the sporulation period. Spores sporulated for 11 d were 5.3-fold more heat resistant than those sporulated for 1.7 d. The heat resistance of B. licheniformis strain No.25 spores at 110 degrees C increased with increases in the sporulation temperature and sporulation period. The results presented in this study can be applied to the pasteurization process to control B. licheniformis spores. Pasteurization at 110 degrees C for about 60 sec. is effective in controlling B. licheniformis spores isolated from dairy materials in yogurt production.
机译：为了确定孢子形成温度和时间对地衣芽孢杆菌孢子耐热性的影响，将地衣芽孢杆菌第25号孢子分别在30、37、42或50摄氏度下孢子形成11 d，在50摄氏度下形成1.7、4， 7或11 d。地衣芽孢杆菌菌株25号孢子在110摄氏度时的耐热性随成孢温度的升高而增加。在50℃下孢子形成的孢子的耐热性比在30℃下孢子形成的孢子的耐热性高1.4倍。此外，随着孢子形成时间的增加，地衣芽孢杆菌25号菌株在110℃的耐热性增加。孢子形成11天的耐热性比孢子形成1.7天的耐热性高5.3倍。地衣芽孢杆菌25号孢子在110℃的耐热性随成孢温度和成孢期的增加而增加。这项研究中提出的结果可以应用于巴氏灭菌过程，以控制地衣芽孢杆菌的孢子。在110摄氏度进行巴氏杀菌约60秒。可有效控制酸奶生产中从乳制品中分离出的地衣芽孢杆菌孢子。

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