Method for controlling total number of bacteria in fresh milk

A technology of total bacterial count and raw fresh milk, applied in milking equipment and other directions, can solve the problems of residual milk taste and change, and achieve the effect of upgrading grade, good safety and maintaining fresh taste.

Inactive Publication Date: 2012-12-05
SOUTH CHINA UNIV OF TECH
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Problems solved by technology

[0007] 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

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Embodiment

[0027] (1) Preparation of leech vibrio swimmer liquid for controlling the total number of bacteria in fresh milk

[0028] The leech vibrio strain used is leech vibrio (Bdellovibrio sp.) BDFM05, which is preserved by the China Center for Type Culture Collection, referred to as CCTCC for short, and the preservation number is: CCTCC NO: M 209172, and the preservation date is August 7, 2009 .

[0029] BDFM05 was negatively stained and observed under an electron microscope: BDFM05 was unicellular, oval, 1.43×0.53 μm in size, terminal flagella, and the length of the flagella was at least 2 μm; the Bdellovibrio sp. BDFM05 can form transparent circular plaques with a diameter of 2-3 mm when cultured at 28°C for three days by the double-layer plate method.

[0030] The leech vibrio swimmers are fermented by the fermentation method of the high-density leech vibrio swimmers disclosed in the invention patent of application number "200710031166.X": 100mL MRS liquid culture medium (10g of ...

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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, and particularly relates to a method for controlling the total number of bacteria in raw milk. Background technique [0002] "Fresh cow's milk" means cow's milk without any processing. The content of microorganisms in raw milk is an important indicator for evaluating the quality of raw 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, which will lead to poisoning after consumers drink it; and a large number of bacterial reproduction will accelerate acid production, thereby causing The lactic acid degree of cattle increased, and the thermal stability of protein decreased. In the national standard "GB / T 6914-1986", it i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C7/04
Inventor 蔡俊鹏孙丽滢
Owner SOUTH CHINA UNIV OF TECH
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