Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
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流产布鲁氏菌在酸奶发酵剂发酵的牛奶中的存活率。
DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
A. López Merino
中科院分区：
文献类型：
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作者：
A. Zúñiga Estrada;L. Mota de la Garza;M. Sánchez Mendoza;Eva María Santos López;Santiago Filardo Kerstupp;A. López Merino
在墨西哥等国家，由于消费了受布鲁氏菌属污染的未经巴氏消毒的牛奶和乳制品，布鲁氏菌病仍然是一个重要的公共卫生问题。本研究的目的是调查用酸奶发酵剂发酵牛奶并在冷藏温度下储存期间流产布鲁氏菌的存活情况。将无菌脱脂奶以两种浓度（10(5) 和 10(8) CFU/ml）与乳酸菌（嗜热链球菌和德氏乳杆菌保加利亚亚种）酸奶发酵剂培养物同时接种。将接种的烧瓶在42℃下培养，然后在4℃下冷藏。在发酵和储存期间取样，并测定流产布鲁氏菌和乳酸菌的活菌计数和pH。结果显示，在 4 摄氏度下储存 10 天后，尽管 pH 值低于 4.0，发酵乳中的流产布鲁氏菌仍以 10(5) CFU/ml 的水平恢复。因此，流产芽胞杆菌能够在发酵乳中存活。这一发现可能意味着被流产布鲁氏菌污染的未经巴氏消毒的发酵奶可能是这些细菌的传播途径。
In countries such as Mexico, brucellosis is still an important public health problem due to the consumption of non-pasteurized milk and dairy products, contaminated with Brucella spp. The aim of this study was to look into the survival of Brucella abortus during fermentation of milk with a yoghurt starter culture and storage at refrigeration temperature. Sterile skim milk was inoculated with B. abortus at two concentrations, 10(5) and 10(8) CFU/ml simultaneously with a yoghurt starter culture of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subspecie bulgaricus). Inoculated flasks were incubated at 42 degrees C, followed by refrigeration at 4 degrees C. Samples were taken during fermentation and during storage and viable count of B. abortus and lactic acid bacteria and pH were determined. Results showed that after 10 days of storage at 4 degrees C, B. abortus was recovered in fermented milk at a level of 10(5) CFU/ml, despite the low pH below 4.0. Therefore B. abortus is able to survive in fermented milk. This finding may imply that non-pasteurized fermented milk contaminated with Brucella abortus could be a means of transmission of these bacteria.