Influence of aflatoxin B1 on gas production by lactic acid bacteria.
Influence of aflatoxin B1 on gas production by lactic acid bacteria.
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黄曲霉毒素 B1 对乳酸菌产气的影响。
DOI：
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发表时间：
1990
期刊：
影响因子：
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通讯作者：
A. Banina
中科院分区：
文献类型：
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作者：
M. Sutic;A. Banina
同型发酵乳酸菌的主要特征是它们不从葡萄糖和其他糖产生气体。然而，在这些实验中，干酪乳杆菌，Lb.植物链球菌和乳酸链球菌在含有葡萄糖、半乳糖、乳糖和蔗糖的肉汤培养基中的生长，黄曲霉毒素B1产生酸以及大量气体。在不含黄曲霉毒素的对照培养基中，这些细菌不产生气体。这些数据表明，乳酸菌，直到现在被称为同型发酵，成为异型发酵，因为黄曲霉毒素B1的影响。这些调查的结果是具有实用价值的，因为它们可以解释缺陷的奶酪“吹”，这可能会出现在Trapist奶酪真空包装在箔。这种不寻常的“吹”发生在奶酪生产后大约一个月。这种缺陷的特点是奶酪内部有很大的洞和裂缝。其风味类似于年轻奶酪的风味，这对于成熟的、Trapist的、老化的奶酪来说是非常不希望的。
The main characteristic of homofermentative lactic acid bacteria is that they do not produce gas from glucose and other sugars. However, in these experiments Lactobacillus casei, Lb. plantarum and Streptococcus lactis in broth media with glucose, galactose, lactose and sucrose, and aflatoxin B1 produces acid and also a significant amount of gas. In the control media without aflatoxin, these bacteria did not produce gas. The data suggest that lactic acid bacteria, known until now as homofermentative, become heterofermentative because of the influence of aflatoxin B1. The results of these investigations are of practical value because they may explain the defect of cheese "blowing," which can appear in Trapist cheese vacuum packed in foil. This type of unusual "blowing" occurs approximately one month after cheese manufacture. This defect can be characterized by very large holes and cracks inside the cheese. The flavor is similar to that of young cheese, which can be very undesirable for a ripened, Trapist, aged cheese.