牛乳中に含まれる細菌発育阻止物質 (特に抗生物質) の鑑別検査法について

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  • T. T. C. Test with Resistant Strains to Antibiotics of Streptococcus thermophlus for the Detection of Germ-Inhibitory Substances (Antibiotics) in Milk

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A method detecting and identifying the variety of antibiotics in milk was completed by T. T. C. test. After the cultivation of resistant strains to various antibiotics (penicillin, streptomycin, chloramphenicol and tetracycline) of Streptococcus thermophilus antibiotics in milk were identified by the crossed T. T. C. test using those in comparison with the sensitive normal strain.<br>Results of basic experiments carried out are as follows:<br>1) Each resistant strain to penicillin, streptomycin, chloromycetin, achromycin or terramycin respectively was obtained by means of raising streptococcus thermophilus in succession in each of skim milk culture substrates which were added severally with the gradually increasing amount of antibiotics. These resistant strains gave a coloration at the higher levels of antibiotics content compared with the normal strain.<br>2) Streptcoccus thermophilus showed different resistances according to the kind of antibiotics, but the resistant strain to terramycin and the one to achromycin showed crossed resistance each other.<br>3) The differences of resistance caused by the variety of antibiotics were stabilized by making use of the limiting dilution method.<br>4) When samples were heated at 85°C for 5 minutes in the T. T. C. test, no antibiotics were affected.<br>Judging from the results of our basic experiments as mentioned above, we think this method is practically applicable to the identification of antibiotics in milk.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 2 (1), 34-45, 1961

    公益社団法人 日本食品衛生学会

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