自然発酵およびプロピオン酸または過酸化水素を加えた初乳の細菌学的変化

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Bovine colostrum from 1st through 5th days of milking was collected and stored in sterilized conical flasks (500ml) at 20±1°C. Treatments included fermentation without additives(control) and with additions of 0.5, 1.0, 1.5% (1.6, 3.3, 5.0% at 30% hydrogen peroxide) of hydrogen peroxide or 0.5, 1.0, 1.5% of propionic acid. Common bacterial counts reached a maximum of 1×109/ml after 3-5 days and then remained constant at 108 per ml throughout 21 days. The number of coli form group reached a maximum of 1×108/ml after 3 days and then rapidly decreased to 102 per ml after 21 days. With addition of hydrogen peroxide, the coil form group was not observed after 1 day. Also common bacteria were not found out after 5 days. By increasing hydrogen peroxide to 1.0 or 1.5% concentration, common bacteria were not observed after 1 day. Residual hydrogen peroxide in colostrum was 0ppm at a concentration of 0.5%, 4, 000ppm at 1.0% and 10, 000ppm at 1.5%. Growth of common bacteria was inhibited with the addition of propionic acid, but it began to increase after 3 days at a concentration of 0.5% and after 7 days at 1.0%. Propionic acid at 1.5% retarded bacterial growth throughout 21 days. Amounts of NPN were in proportion to the growth of bacteria, and the addition of 0.5% hydrogen peroxide or 1.0% propionic acid was effective in retarding the growth of bacteria and increase of NPN.
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