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首页> 外文期刊>International Dairy Journal >Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese.
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Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese.

机译：切达干酪中嗜酸乳杆菌，双歧杆菌属，发酵乳酸菌和非发酵乳酸菌的选择性列举。

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摘要

Enumeration media (n = 12) were evaluated to select media that would reliably enumerate probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in the presence of starter lactic acid bacteria (SLAB) and non-starter lactic acid bacteria (NSLAB) from Cheddar cheese. All media showed variation in counts and selectivity. Some reported selective media failed to inhibit SLAB and NSLAB. The media that were selective and/or differential and also gave better recovery were Reinforced Clostridium Agar with bromocresol green and clindamycin (RCABC), which was selective for L. acidophilus spp. and Reinforced Clostridium Agar with aniline blue and dicloxacillin (RCAAD), which was differential for Bifidobacterium spp. and SLAB. Reinforced Clostridium Agar with bromocresol green and vancomycin (RCABV) was found suitable for NSLAB. Apart from pure cultures, these media were also tested with commercial Cheddar cheese containing L. acidophilus. Additionally, Cheddar cheese containing L. acidophilus and Bifidobacterium lactis was manufactured and the selected media were used to monitor the initial survival of probiotic bacteria, SLAB and NSLAB present. Results showed poor survival of the probiotic bacteria indicating that they need to be protected physically (e.g. by encapsulation) from deleterious factors in Cheddar cheese during ripening.
机译：评估枚举培养基（n = 12），以选择在切达干酪中存在发酵乳酸菌（SLAB）和非发酵乳酸菌（NSLAB）的情况下能可靠地列举益生菌（嗜酸乳杆菌和双歧杆菌属）的培养基。 。所有培养基均显示出计数和选择性的差异。一些报道的选择性培养基未能抑制SLAB和NSLAB。具有选择性和/或差异性，并且也可以提供更好回收率的培养基是带有溴甲酚绿和克林霉素的增强梭状芽胞杆菌琼脂（RCABC），对嗜酸乳杆菌具有选择性。苯胺蓝和双氯西林（RCAAD）增强了梭状芽胞杆菌，这与双歧杆菌属有所不同。和SLAB。发现含有溴甲酚绿和万古霉素（RCABV）的增强梭状芽胞杆菌适用于NSLAB。除纯培养物外，还用含有嗜酸乳杆菌的商业切达干酪对这些培养基进行了测试。此外，还生产了含有嗜酸乳杆菌和乳酸双歧杆菌的切达干酪，并使用选定的培养基监测存在的益生菌SLAB和NSLAB的初始存活。结果表明益生菌的存活较差，表明在成熟过程中需要对切达干酪中的细菌进行物理保护（例如通过封装），以免受有害因素的影响。

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