市販乳酸菌飲料 (乳酸菌醗酵乳) 及び乳酸菌製剤中の細菌の出現の頻度と一定時間30℃に放置後に於ける細菌の消長

概要

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Four samples of commercial lactobacilli-containing drinks and one sample of pharmaceutical lactobacilli tablet were examined for the frequency of occurrence of bacterial count. The change of bacterial count in them after ten days in a thermostat of 30℃ (approx. room temperature in summer) was also tested.The following results were obtained : 1) Streptococcus type bacteria were observed in all of the samples, but Lactobacillus bulgaricus was not observed except for Yoghurt. One sample of lactobacilli-containing drink showed the existence of Bacillus subtilis.2) When they were kept for ten days at 30℃, the bacterial count in them was increased in the early period of incubation. After three or four days, the frequency of occurrence of bacterial count attained the maximum value. As time passes, the acidity of the samples was increased, and the bacterial count was decreased in contrary.
社団法人日本生物工学会の論文
1959-01-15