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Method for controlling total number of bacteria in fresh milk

A technology for the total number of bacteria and fresh milk, which is applied to milking devices and other directions, can solve problems such as changes and residual milk taste, and achieve the effects of good safety, improved grades, and fresh taste

Inactive Publication Date: 2011-04-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the deficiencies in the prior art, the primary purpose of the present invention is to provide a method for controlling the total number of bacteria in raw milk with high efficiency, no toxicity and no side effects, which solves the residue and taste change of milk caused by current physical and chemical sterilization methods The problem

Method used

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  • Method for controlling total number of bacteria in fresh milk
  • Method for controlling total number of bacteria in fresh milk

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Embodiment

[0026] (1) Preparation of Bdellovibrio Swimming Body Bacteria Solution to Control the Total Bacteria in Fresh Milk

[0027] The Bdellovibrio strain used is Bdellovibrio sp. (Bdellovibrio sp.) BDFM05, which is preserved by the China Center for Type Culture Collection, which is referred to as CCTCC, and the preservation number is: CCTCC NO: M 209172, and the preservation date is August 7, 2009 .

[0028] After negative staining of Bdellovibrio BDFM05, the morphology was observed under an electron microscope: Bdellovibrio sp. BDFM05 can form transparent circular plaques with a diameter of 2-3mm when cultured at 28°C for three days by double-layer plate method.

[0029] The Bdellovibrio swimming body is fermented by the fermentation method of the high-density Bdellovibrio swimming body disclosed in the invention patent of the application number "200710031166.X": in 100mL MRS liquid medium (10g of peptone, 8g of beef extract powder, yeast extract Powder 4g, glucose 20g, dipotassi...

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Abstract

The invention discloses a method for controlling the total number of bacteria in fresh milk. Bdellovibrio is utilized for controlling the total number of bacteria, and the Bdellovibrio strain is a Bdellovibrio (Bdellovibrio sp.) BDFM05 and collected in the China Center for Type Culture Collection (CCTCC for short) with the collection number of M209172 on August 7, 2009. The method comprises the following specific steps of: (1) preparing the Bdellovibrio to Bdellovibrio swimming body bacterial liquid; and (2) adding the Bdellovibrio swimming body bacterial liquid prepared in the step (1) to the fresh milk, and standing or stirring for 1 to 8 hours, wherein the concentration of Bdellovibrio swimming body is at least 102 pfu / ml. The invention can effectively control the growth of the bacteria in the fresh milk, and is beneficial to keeping the original flavor and quality of cowmilk, improving rating number of the fresh milk in acquisition and reducing waste of raw milk caused by excessively rapid growth of the bacteria.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a method for controlling the total number of bacteria in fresh milk. Background technique [0002] "Raw milk" refers to milk that has not been processed in any way. The content of microorganisms in fresh milk is an important index to evaluate the quality of fresh milk. For all dairy products, the content of microorganisms is also very important to the quality of the final product. The total number of bacteria is high, and the pathogenic bacteria among them are prone to produce very heat-resistant toxins. These toxins still have a small amount of residue after ultra-high temperature treatment, and consumers will be poisoned after drinking; and a large number of bacteria will accelerate acid production, causing The acidity of milk increases and the thermal stability of protein decreases. In the national standard "GB / T 6914-1986", it is stipulated that the total amount of fresh milk b...

Claims

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Application Information

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IPC IPC(8): A23C7/04
Inventor 蔡俊鹏孙丽滢
Owner SOUTH CHINA UNIV OF TECH
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