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标题：Effects of some Antibiotics on Acidification Properties of Yoghurt Bacteria
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作者：Ayhan Temiz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1985
卷号：10
期号：6
出版社：Association of Food Technology, Turkey
摘要：The effects of some antibiotics (penicillin, streptomycin, oxytetracycline, tetracycline and chlortetracycline) on the acid development of yoghurt starter bacteria in milk were studied. Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus strains and mixture of both microorganisms in all experimental antibiotic milks were tested for titratable acidity and pH after incubation for 0, 2 and 3 hours at 44 ^oC. The results indicate that yoghurt was the most resistant culture to the antibiotics. However, 0.1 IU of penicillin and 10 µg of oxytetracycline Per ml of milk inhibited the acid production of yoghurt culture. Concentrations of 1 µg of tetracycline; 10 µg of chlortetracycline and 1 µg of oxytetracycline Per ml of milk also caused poor starter activity with very little acid production. A reduction of 20-50% of acid production was observed with the samples using 0.01 IU/ml penicillin; 10 µg/ml streptomycin; 0.1 µg/ml oxytetracycline; 0.5 µg/ml chlortetracycline and > 0.05 µg/ml tetracycline. The sensitivities of three cultures to antibiotics varied widely. S. thermophilus was the most sensitive culture to the antibiotics. This culture was sensitive to 0.01 IU of penicillin; 10 µg of streptomycin; 1 µg of oxytetracycline; 0.5 µg of tetracycline and 10 µg of chlortetracycline Per ml of milk. However, L. bulgaricus showed more sensitivity to streptomycin than S. thermophilus . Measured sensitivity was found approximately 1 µg/ml of milk.