Article(id=1320881272558306118, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880625310085394, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025090242, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1758470400000, receivedDateStr=2025-09-22, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852236165, onlineDateStr=2026-10-24, pubDate=1788192000000, pubDateStr=2026-09-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852236165, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852236165, creator=13701087609, updateTime=1792852236165, updator=13701087609, issue=Issue{id=1320880625310085394, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='17', pageStart='1', pageEnd='596', issueExtLink='null', onlineDate='null', pubDate='1788192000000', pubDateStr='2026-09-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852081848, creator='13701087609', updateTime=1792852081848, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=233, endPage=243, ext={EN=ArticleExt(id=1320881272755438407, articleId=1320881272558306118, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Growth Kinetics and Organoleptic Characterization of
Bacillus cereus in Three Different Dairy Products, columnId=1261336275769016441, journalTitle=Science and Technology of Food Industry, columnName=Bioengineering, runingTitle=null, highlight=null, articleAbstract=
The purpose of this study was to investigate the growth kinetics of Bacillus cereus in different milk products and its impact on milk quality. Fifty dairy products (including 25 raw milk from factory pre-treatment tanks and 25 commercial milk packaged in boxes) were collected, and suspected strains were isolated using Mannitol-Egg-Yolk-Polymyxin Agar (MYP). Morphological observation, protein toxin crystallization experiment, Vitek-2 biochemical identification, and 16S rRNA sequencing were used to isolate and identify B. cereus. Further, one strain with the fastest growth rate was selected as the experimental object, and the strain was inoculated into three different milk products (pure milk, lactose-decomposed milk, and grain milk) at initial concentrations of 101, 102, and 103 CFU/mL. The growth kinetics of B. cereus in three different products were studied at two temperatures (25 ℃ and 35 ℃), and a Logistic equation was used to fit the growth model. The pH and sensory changes of the three milk products were simultaneously monitored. The results showed that the three strains (B1, B2, and B3) of B. cereus originated from raw milk were isolated and identified and they were not detected in commercial milk products. By measuring the growth curve, B1 strain with a faster growth rate was selected as the experimental object to study its effects on three different milk products. The results showed that temperature and initial inoculation concentration had a more significant impact on the growth of B. cereus. At 35 ℃ and high initial inoculation concentration, B. cereus in dairy products entered the logarithmic and stable phases earlier than at 25 ℃, with a shorter lag period. Among the three types of products, lactose-decomposed milk was more conducive to the growth of B. cereus. The fitting degree of the Logistic model was R2>0.9857. It was found that the pH of milk changed significantly as the bacterial concentration increased. Different dairy products had their own characteristics in terms of sensory degradation. Among them, the odor deterioration of lactose-decomposed milk was the most significant. This study provides a scientific basis for the early warning and safety control of B. cereus contamination in dairy products.
, authors=Qiangqiang CHEN
1, Xiaodi KOU
1, Haijun XU
1, Yu HU
2, Junni TANG
1, *, authorsList=Qiangqiang CHEN, Xiaodi KOU, Haijun XU, Yu HU, Junni TANG, authorCompany=null, correspAuthors=Junni TANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881276291236696, articleId=1320881272558306118, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=蜡样芽孢杆菌在三种不同乳产品中的生长动力学特性以及引起乳制品感官变化特征, columnId=1261336277547401341, journalTitle=食品工业科技, columnName=生物工程, runingTitle=null, highlight=null, articleAbstract=
为探究蜡样芽孢杆菌在不同牛奶产品中的生长动力学特性及对牛奶品质影响，本研究采集了50份乳制品（包括25份工厂前处理罐原料乳和25份市售纸盒包装商品乳），通过甘露醇卵黄多粘菌素琼脂培养基（MYP）分离疑似菌株，结合形态学观察、蛋白质毒素结晶实验、Vitek-2生化鉴定及16S rRNA测序分离鉴定蜡样芽孢杆菌；以筛选生长速率最快的菌株作为实验对象，按101、102、103 CFU/mL初始浓度回接至三种不同牛奶产品（纯牛奶、舒化牛奶和谷粒牛奶）中，研究在两种温度（25 ℃和35 ℃）下，蜡样芽孢杆菌在三种不同产品中的生长动力学，采用Logistic方程拟合生长模型，同步监测三种牛奶产品的pH变化和感官影响。结果显示：分离鉴定的3株蜡样芽孢杆菌（B1、B2和B3）均源自原料乳，市售乳中未检出；通过生长曲线测定，研究B1菌株对三种不同牛奶产品的影响，结果表明温度和初始接种浓度对蜡样芽孢杆菌的生长影响较为明显，在35 ℃条件下和高初始接种浓度下，乳制品中的蜡样芽孢杆菌较25 ℃更早进入对数期和稳定期，迟滞期更短，三种类型的产品中，舒化牛奶更有利于蜡样芽孢杆菌的生长；Logistic模型拟合度R2>0.9857；牛奶的pH随菌浓度增长变化明显，不同乳制品感官劣变具有各自的特异性，其中舒化牛奶气味劣变最为显著。本研究为乳制品蜡样芽孢杆菌污染预警及安全控制提供科学依据
, authors=陈强强
1, 寇肖迪
1, 徐海俊
1, 胡瑜
2, 唐俊妮
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Bacillus cereus prevalence in Chinese foods[J]. Industrial Microbiology, 2025, 55(1): 155−160.], articleTitle=null, refAbstract=null), Reference(id=1320881593896521846, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=46, authorNames=null, journalName=null, refType=null, unstructuredReference=QIAO L N, LIU Y T, WANG Y R, et al. A meta-analysis of
Bacillus cereus prevalence in Chinese foods[J]. Industrial Microbiology, 2025, 55（1）: 155−160., articleTitle=null, refAbstract=null), Reference(id=1320881593967825015, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=BARANYI J, ROBERTS T A. Mathematics of predictive food microbiology[J]. International Journal of Food Microbiology, 1995, 26(2): 199−218., articleTitle=null, refAbstract=null), Reference(id=1320881594043322488, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=33, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=KYRITSI M, TSIOLAS G, TSOUREKI A, et al. Genomic and transcriptomic profiling of
Bacillus cereus in milk: Insights into the sweet curdling defect[J]. Foods, 2025, 14(5): 780., articleTitle=null, refAbstract=null), Reference(id=1320881594127208569, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=34, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=AGUILAR C E G, ROSSI G A M, SILVA H O, et al. Gene detection and enzymatic activity of psychrotrophic
Bacillus cereus s. isolated from milking environments, dairies, milk, and dairy products[J]. Microorganisms, 2025, 13(4): 889., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320881579409395719, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, xref=1, ext=[AuthorCompanyExt(id=1320881579417784328, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, companyId=1320881579409395719, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China), AuthorCompanyExt(id=1320881579421978633, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, companyId=1320881579409395719, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
1西南民族大学药学与食品学院，四川成都 610225)]), AuthorCompany(id=1320881579493281802, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, xref=2, ext=[AuthorCompanyExt(id=1320881579501670411, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, companyId=1320881579493281802, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2SIG Combibloc (Suzhou) Co., Ltd., Suzhou 215021, China), AuthorCompanyExt(id=1320881579510059020, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, companyId=1320881579493281802, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=
2康美包（苏州）有限公司，江苏苏州 215021)])], figs=[ArticleFig(id=1320881585231089712, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.1, caption=
Morphology of three isolated strains on MYP medium and Gram staining microscopy results (B1, B2, and B3), figureFileSmall=B7khhhEuytMn76TzzllT/Q==, figureFileBig=NG7dVFvA8uxHYYlNhewcbg==, tableContent=null), ArticleFig(id=1320881585298198577, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图1, caption=
三株分离菌株在MYP培养基上的形态特征和革兰染色镜检结果（B1、B2和B3）注：油镜观察，放大倍数1000×。
, figureFileSmall=B7khhhEuytMn76TzzllT/Q==, figureFileBig=NG7dVFvA8uxHYYlNhewcbg==, tableContent=null), ArticleFig(id=1320881585407250482, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.2, caption=
Results for B. cereus rhizoid growth experiment, figureFileSmall=EJbxnNuDTb5ubRpgBg25fA==, figureFileBig=wKwAojtRKYGGIc31srT5Nw==, tableContent=null), ArticleFig(id=1320881585482747955, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图2, caption=
蜡样芽孢杆菌根状生长实验注：左边为蕈状芽孢杆菌；B1、B2、B3分别为筛选出的三株蜡样芽孢杆菌菌落生长形态。
, figureFileSmall=EJbxnNuDTb5ubRpgBg25fA==, figureFileBig=wKwAojtRKYGGIc31srT5Nw==, tableContent=null), ArticleFig(id=1320881585558245428, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.3, caption=
Protein toxin crystallization experiment, figureFileSmall=U9F0QlL6Xk+SbEqC1keJ2A==, figureFileBig=aAlgSKo4Yh8WhP/wtuNN6w==, tableContent=null), ArticleFig(id=1320881585612771381, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图3, caption=
蛋白质毒素结晶实验注：从左到右分别为苏云金芽孢杆菌、B1、B2和B3三株筛选的菌株，油镜观察，放大倍数1000×。
, figureFileSmall=U9F0QlL6Xk+SbEqC1keJ2A==, figureFileBig=aAlgSKo4Yh8WhP/wtuNN6w==, tableContent=null), ArticleFig(id=1320881585675685942, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.4, caption=
Phylogenetic tree of 16S rRNA for three isolated strains, figureFileSmall=Fm/7XNSwepz3xxrnJs+Rag==, figureFileBig=fk5EmU/NoFIHyeNO/cLhAw==, tableContent=null), ArticleFig(id=1320881585751183415, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图4, caption=
三株分离菌株的16S rRNA系统发育进化树, figureFileSmall=Fm/7XNSwepz3xxrnJs+Rag==, figureFileBig=fk5EmU/NoFIHyeNO/cLhAw==, tableContent=null), ArticleFig(id=1320881585835069496, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.5, caption=
Growth curves of three isolated B. cereus strains in pure milk at 25 ℃, figureFileSmall=/05inFaHlAq1BEu2B4GSgg==, figureFileBig=2m9BgoMcDt6o9Yle3AtckA==, tableContent=null), ArticleFig(id=1320881585897984057, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图5, caption=
25 ℃下三株分离的蜡样芽孢杆菌在纯牛奶中的生长曲线, figureFileSmall=/05inFaHlAq1BEu2B4GSgg==, figureFileBig=2m9BgoMcDt6o9Yle3AtckA==, tableContent=null), ArticleFig(id=1320881585969287226, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.6, caption=
Growth curves of B. cereus B1 in pure milk (A), lactose-decomposed milk (B) and grain milk (C) at 25 ℃ and 35 ℃, figureFileSmall=LDexWIDpopPoNqxDofUOhw==, figureFileBig=WvI6z0vCu5ma7vZA5jHDZQ==, tableContent=null), ArticleFig(id=1320881586036396091, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图6, caption=
25 ℃和35 ℃下蜡样芽孢杆菌B1在纯牛奶（A）、舒化牛奶（B）和谷粒牛奶（C）中的生长曲线, figureFileSmall=LDexWIDpopPoNqxDofUOhw==, figureFileBig=WvI6z0vCu5ma7vZA5jHDZQ==, tableContent=null), ArticleFig(id=1320881586111893564, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.7, caption=
Changes of pH due to the growth of B. cereus B1 in pure milk (A), lactose-decomposed milk (B) and grain milk (C) at 25 ℃ and 35 ℃, figureFileSmall=fI4CIU0Ak5SOf8F1lEgm1g==, figureFileBig=nw0SeH/ISMeQt2CsPXBaXA==, tableContent=null), ArticleFig(id=1320881586179002429, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图7, caption=
25 ℃和35 ℃下蜡样芽孢杆菌B1在纯牛奶（A）、舒化牛奶（B）和谷粒牛奶（C）中生长引起牛奶pH变化, figureFileSmall=fI4CIU0Ak5SOf8F1lEgm1g==, figureFileBig=nw0SeH/ISMeQt2CsPXBaXA==, tableContent=null), ArticleFig(id=1320881586237722686, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Fig.8, caption=
Sensory scores of tissue morphology, odor and color of B. cereus B1 in pure milk (A, B, C), lactose-hydrolyzed milk (D, E, F) and grain-containing milk (G, H, I), and images of morphological and color changes in three dairy products (J, K, L) at 25 ℃ and 35 ℃, figureFileSmall=lhQolggrcFyYibDjRbJZTQ==, figureFileBig=j/MCHXPcBALP4lQ/5W+Tpg==, tableContent=null), ArticleFig(id=1320881586321608767, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=图8, caption=
25 ℃和35 ℃下蜡样芽孢杆菌B1在纯牛奶中（A、B、C）、舒化牛奶中（D、E、F）和谷粒牛奶中（G、H、I）的组织形态、气味和色泽的评分以及在三种不同类型奶制品中的形态和色泽实际变化图片（J、K、L）, figureFileSmall=lhQolggrcFyYibDjRbJZTQ==, figureFileBig=j/MCHXPcBALP4lQ/5W+Tpg==, tableContent=null), ArticleFig(id=1320881586392911936, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Table 1, caption=
Samples collection information
, figureFileSmall=null, figureFileBig=null, tableContent=
| 样品编号 | 采样时间 | 样品来源 | 样品名称 |
|---|
| 1号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 2号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 3号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 4号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 5号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 6号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 7号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 8号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 9号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 10号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 11号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 12号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 13号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 14号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 15号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 16号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 17号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 18号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 19号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 20号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 21号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 22号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 23号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 24号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 25号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 26号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 27号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 28号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 29号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 30号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 31号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 32号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 33号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 34号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 35号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 36号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 37号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 38号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 39号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 40号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 41号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 42号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 43号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 44号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 45号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 46号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 47号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 48号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 49号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 50号 | 2022.05.25 | 华润万家超市 | 商品乳 |
), ArticleFig(id=1320881586451632193, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=表1, caption=
样品采集信息
, figureFileSmall=null, figureFileBig=null, tableContent=
| 样品编号 | 采样时间 | 样品来源 | 样品名称 |
|---|
| 1号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 2号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 3号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 4号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 5号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 6号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 7号 | 2022.04.22 | 前处理罐 | 原料乳 |
| 8号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 9号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 10号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 11号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 12号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 13号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 14号 | 2022.06.08 | 前处理罐 | 原料乳 |
| 15号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 16号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 17号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 18号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 19号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 20号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 21号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 22号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 23号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 24号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 25号 | 2022.08.03 | 前处理罐 | 原料乳 |
| 26号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 27号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 28号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 29号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 30号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 31号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 32号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 33号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 34号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 35号 | 2022.05.25 | 淘宝电商 | 商品乳 |
| 36号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 37号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 38号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 39号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 40号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 41号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 42号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 43号 | 2022.05.25 | 永辉超市 | 商品乳 |
| 44号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 45号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 46号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 47号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 48号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 49号 | 2022.05.25 | 华润万家超市 | 商品乳 |
| 50号 | 2022.05.25 | 华润万家超市 | 商品乳 |
), ArticleFig(id=1320881586527129666, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Table 2, caption=
Sensory evaluation scores
, figureFileSmall=null, figureFileBig=null, tableContent=
| 项目 | 评分标准 | 分值 |
|---|
| 组织状态 | 组织均匀细腻，质地光滑，无分层 | 31~40 |
| 质地较细腻，有少量脂肪膜及蛋白质凝结，无气泡 | 16~30 |
| 质地较粗糙，有气泡产生，有乳清析出或出现明显分层 | 0~15 |
| 气味 | 产品风味和奶香协调，无异常或其他味道 | 21~30 |
| 产品风味减弱，有轻微奶香 | 11~20 |
| 产品风味及奶香味微弱，有酸味或臭味等异味 | 0~10 |
| 色泽 | 色泽均匀，有光泽，呈正常乳白色 | 21~30 |
| 色泽较差，颜色稍加深 | 11~20 |
| 色泽不均匀，颜色变暗变黄，无光泽 | 0~10 |
), ArticleFig(id=1320881588209045571, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=表2, caption=
感官评价评分
, figureFileSmall=null, figureFileBig=null, tableContent=
| 项目 | 评分标准 | 分值 |
|---|
| 组织状态 | 组织均匀细腻，质地光滑，无分层 | 31~40 |
| 质地较细腻，有少量脂肪膜及蛋白质凝结，无气泡 | 16~30 |
| 质地较粗糙，有气泡产生，有乳清析出或出现明显分层 | 0~15 |
| 气味 | 产品风味和奶香协调，无异常或其他味道 | 21~30 |
| 产品风味减弱，有轻微奶香 | 11~20 |
| 产品风味及奶香味微弱，有酸味或臭味等异味 | 0~10 |
| 色泽 | 色泽均匀，有光泽，呈正常乳白色 | 21~30 |
| 色泽较差，颜色稍加深 | 11~20 |
| 色泽不均匀，颜色变暗变黄，无光泽 | 0~10 |
), ArticleFig(id=1320881588292931652, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Table 3, caption=
Biochemical identification of three isolates
, figureFileSmall=null, figureFileBig=null, tableContent=
| 试验代码 | 试验项目名称 | 结果 | | 试验代码 | 试验项目名称 | 结果 |
|---|
| BXYL | β-木糖苷酶 | − | | LeuA | 亮氨酸芳胺酶 | + |
| BGAL | β-半乳糖苷酶 | − | | AlaA | 丙氨酸芳胺酶 | + |
| APPA | 丙氨酸-苯丙氨酸-脯氨酸芳胺酶 | + | | GLYG | 糖元 | + |
| ELLM | ELLMAN | − | | MTE | 麦芽三糖 | + |
| dMNE | D-甘露糖 | − | | PLE | 古老糖 | − |
| BMAN | β-甘露糖苷酶 | − | | AGLU | α-葡萄糖苷酶 | − |
| INU | 菊粉 | − | | PSCNa | 腐胺同化 | − |
| OLD | 竹桃霉素耐受 | − | | POLYB_R | 多粘菌素B耐受 | − |
| LysA | L-赖氨酸芳胺酶 | − | | PheA | 苯丙氨酸芳胺酶 | + |
| PyrA | 吡咯烷基芳胺酶 | + | | TyrA | 酪氨酸芳胺酶 | + |
| CDEX | 环糊精 | + | | INO | 肌醇 | − |
| MdX | 甲基-D-木糖苷 | − | | GlyA | 氨基酸芳胺酶 | − |
| PHC | 磷酰基维生素B | − | | IRHA | L-鼠李糖 | − |
| dGLU | D-葡萄糖 | + | | dTAG | D-塔格糖 | − |
| ESC | 七叶灵水解 | + | | NaCl 6.5% | 6.5%氯化钠生长 | + |
| AspA | L-天冬氨酸芳胺酶 | − | | ProA | 脯氨酸芳胺酶 | − |
| AGAL | α-半乳糖苷酶 | − | | BNAG | N-乙酰-β-D-葡萄糖氨酶 | + |
| dGAL | D-半乳糖 | − | | MdG | 甲基葡萄糖甙酸化 | − |
| AMAN | α-甘露糖苷酶 | − | | dMAN | D-甘露醇 | − |
| NAG | N-乙酰-D-葡萄糖氨 | + | | BGLU | β-葡萄糖苷酶 | − |
| PVATE | 丙酮酸盐 | + | | dTRE | D-海藻糖 | + |
| dRIB | D-核糖 | + | | KAN | 卡那霉素耐受 | − |
| TTZ | 多粘菌素B耐药 | − | | | | |
), ArticleFig(id=1320881588376817733, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=表3, caption=
三种分离菌株的生化鉴定结果
, figureFileSmall=null, figureFileBig=null, tableContent=
| 试验代码 | 试验项目名称 | 结果 | | 试验代码 | 试验项目名称 | 结果 |
|---|
| BXYL | β-木糖苷酶 | − | | LeuA | 亮氨酸芳胺酶 | + |
| BGAL | β-半乳糖苷酶 | − | | AlaA | 丙氨酸芳胺酶 | + |
| APPA | 丙氨酸-苯丙氨酸-脯氨酸芳胺酶 | + | | GLYG | 糖元 | + |
| ELLM | ELLMAN | − | | MTE | 麦芽三糖 | + |
| dMNE | D-甘露糖 | − | | PLE | 古老糖 | − |
| BMAN | β-甘露糖苷酶 | − | | AGLU | α-葡萄糖苷酶 | − |
| INU | 菊粉 | − | | PSCNa | 腐胺同化 | − |
| OLD | 竹桃霉素耐受 | − | | POLYB_R | 多粘菌素B耐受 | − |
| LysA | L-赖氨酸芳胺酶 | − | | PheA | 苯丙氨酸芳胺酶 | + |
| PyrA | 吡咯烷基芳胺酶 | + | | TyrA | 酪氨酸芳胺酶 | + |
| CDEX | 环糊精 | + | | INO | 肌醇 | − |
| MdX | 甲基-D-木糖苷 | − | | GlyA | 氨基酸芳胺酶 | − |
| PHC | 磷酰基维生素B | − | | IRHA | L-鼠李糖 | − |
| dGLU | D-葡萄糖 | + | | dTAG | D-塔格糖 | − |
| ESC | 七叶灵水解 | + | | NaCl 6.5% | 6.5%氯化钠生长 | + |
| AspA | L-天冬氨酸芳胺酶 | − | | ProA | 脯氨酸芳胺酶 | − |
| AGAL | α-半乳糖苷酶 | − | | BNAG | N-乙酰-β-D-葡萄糖氨酶 | + |
| dGAL | D-半乳糖 | − | | MdG | 甲基葡萄糖甙酸化 | − |
| AMAN | α-甘露糖苷酶 | − | | dMAN | D-甘露醇 | − |
| NAG | N-乙酰-D-葡萄糖氨 | + | | BGLU | β-葡萄糖苷酶 | − |
| PVATE | 丙酮酸盐 | + | | dTRE | D-海藻糖 | + |
| dRIB | D-核糖 | + | | KAN | 卡那霉素耐受 | − |
| TTZ | 多粘菌素B耐药 | − | | | | |
), ArticleFig(id=1320881588456509510, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=EN, label=Table 4, caption=
Growth kinetics model equation and fit of B. cereus B1
, figureFileSmall=null, figureFileBig=null, tableContent=
| 产品类型 | 温度（℃） | 初始蜡样芽孢杆菌浓度（CFU/mL） | 生长拟合曲线 | 拟合度 |
|---|
| 纯牛奶 | 25 | 10~100 | y=7.1978+（1.1929−7.1978）/[1+（x/13.8132）15.6296] | 0.9997 |
| 100~1000 | y=7.2336+（2.8102−7.2336）/[1+（x/12.0715）12.1038] | 0.9994 |
| 1000~10000 | y=7.2256+（3.8167−7.2256）/[1+（x/9.6202）7.5885] | 0.9993 |
| 35 | 10~100 | y=7.3413+（1.9181−7.3413）/[1+（x/11.4453）8.8364] | 0.997 |
| 100~1000 | y=7.3105+（2.7023−7.3105）/[1+（x/8.8971）11.3715] | 0.9989 |
| 1000~10000 | y=7.4009+（3.7702−7.4009）/[1+（x/7.2534）12.1759] | 0.9993 |
| 舒化牛奶 | 25 | 10~100 | y=7.4012+（1.7672−7.4012）/[1+（x/10.8805）9.0652] | 0.9897 |
| 100~1000 | y=7.3425+（2.7649−7.3425）/[1+（x/9.0801）9.1756] | 0.9943 |
| 1000~10000 | y=7.3461+（3.6314−7.3461）/[1+（x/6.5288）7.8917] | 0.9956 |
| 35 | 10~100 | y=7.3631+（1.6429−7.3631）/[1+（x/8.3205）7.2844] | 0.9997 |
| 100~1000 | y=7.4256+（2.6167−7.4256）/[1+（x/7.4798）5.3059] | 0.9865 |
| 1000~10000 | y=7.3201+（3.5480−7.3201）/[1+（x/4.8264）11.5486] | 0.9934 |
| 谷粒牛奶 | 25 | 10~100 | y=7.3744+（1.5744−7.3744）/[1+（x/16.0868）6.7643] | 0.9993 |
| 100~1000 | y=7.4122+（2.8088−7.4122）/[1+（x/13.0904）8.8140] | 0.9997 |
| 1000~10000 | y=7.3800+（3.7948−7.3800）/[1+（x/12.1737）10.4471] | 0.9944 |
| 35 | 10~100 | y=7.2901+（1.6594−7.2901）/[1+（x/11.6924）5.2307] | 0.9857 |
| 100~1000 | y=7.3723+（2.5380−7.3723）/[1+（x/9.1851）9.4216] | 0.9993 |
| 1000~10000 | y=7.3641+（3.7412−7.3641）/[1+（x/7.6309）9.9539] | 0.9988 |
), ArticleFig(id=1320881588532006983, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881272558306118, language=CN, label=表4, caption=
蜡样芽孢杆菌B1生长动力学模型方程及拟合度
, figureFileSmall=null, figureFileBig=null, tableContent=
| 产品类型 | 温度（℃） | 初始蜡样芽孢杆菌浓度（CFU/mL） | 生长拟合曲线 | 拟合度 |
|---|
| 纯牛奶 | 25 | 10~100 | y=7.1978+（1.1929−7.1978）/[1+（x/13.8132）15.6296] | 0.9997 |
| 100~1000 | y=7.2336+（2.8102−7.2336）/[1+（x/12.0715）12.1038] | 0.9994 |
| 1000~10000 | y=7.2256+（3.8167−7.2256）/[1+（x/9.6202）7.5885] | 0.9993 |
| 35 | 10~100 | y=7.3413+（1.9181−7.3413）/[1+（x/11.4453）8.8364] | 0.997 |
| 100~1000 | y=7.3105+（2.7023−7.3105）/[1+（x/8.8971）11.3715] | 0.9989 |
| 1000~10000 | y=7.4009+（3.7702−7.4009）/[1+（x/7.2534）12.1759] | 0.9993 |
| 舒化牛奶 | 25 | 10~100 | y=7.4012+（1.7672−7.4012）/[1+（x/10.8805）9.0652] | 0.9897 |
| 100~1000 | y=7.3425+（2.7649−7.3425）/[1+（x/9.0801）9.1756] | 0.9943 |
| 1000~10000 | y=7.3461+（3.6314−7.3461）/[1+（x/6.5288）7.8917] | 0.9956 |
| 35 | 10~100 | y=7.3631+（1.6429−7.3631）/[1+（x/8.3205）7.2844] | 0.9997 |
| 100~1000 | y=7.4256+（2.6167−7.4256）/[1+（x/7.4798）5.3059] | 0.9865 |
| 1000~10000 | y=7.3201+（3.5480−7.3201）/[1+（x/4.8264）11.5486] | 0.9934 |
| 谷粒牛奶 | 25 | 10~100 | y=7.3744+（1.5744−7.3744）/[1+（x/16.0868）6.7643] | 0.9993 |
| 100~1000 | y=7.4122+（2.8088−7.4122）/[1+（x/13.0904）8.8140] | 0.9997 |
| 1000~10000 | y=7.3800+（3.7948−7.3800）/[1+（x/12.1737）10.4471] | 0.9944 |
| 35 | 10~100 | y=7.2901+（1.6594−7.2901）/[1+（x/11.6924）5.2307] | 0.9857 |
| 100~1000 | y=7.3723+（2.5380−7.3723）/[1+（x/9.1851）9.4216] | 0.9993 |
| 1000~10000 | y=7.3641+（3.7412−7.3641）/[1+（x/7.6309）9.9539] | 0.9988 |
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