Amperometric monitoring of bacteria-induced milk acidity using a platinum disc microelectrode.
Amperometric monitoring of bacteria-induced milk acidity using a platinum disc microelectrode.
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DOI：
10.1039/an9911600933
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发表时间：
1991
期刊：
影响因子：
--
通讯作者：
M. Baldo;S. Daniele;G. Mazzocchin;M. Donati
中科院分区：
文献类型：
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作者：
M. Baldo;S. Daniele;G. Mazzocchin;M. Donati
使用铂微电极通过电流分析法监测牛奶样品中细菌作用引起的酸度。测量直接在商业包装的牛奶上进行，储存在 32 摄氏度，并在接种后持续 9-10 天。将数据与通过测量样品 pH 值获得的数据进行比较，并根据每种细菌物种的代谢对结果进行讨论。检查了以下细菌的影响：金黄色葡萄球菌、蜡样芽孢杆菌、粪链球菌、枯草芽孢杆菌、气单胞菌和棒状杆菌。
The acidity induced by the action of bacteria in milk samples was monitored amperometrically by using a platinum microelectrode. The measurements were performed directly on commercial packs of milk, stored at 32 degrees C, and were continued for 9-10 d after inoculation. The data were compared with those obtained by measuring the pH of the samples and the results are discussed on the basis of the metabolism of each bacterial species. The effects of the following bacteria were examined: Staphylococcus aureus, Bacillus cereus, Streptococcus faecalis, Bacillus subtilis, Aeromonas, and Corynebacterium.