Short communication: Influence of preserving factors on detection of beta-lactamase in raw bovine milk

文献类型： 外文期刊

第一作者： Zhang, Y. D.

作者： Zhang, Y. D.;Zheng, N.;Qu, X. Y.;Li, S. L.;Yang, J. H.;Zhao, S. G.;Saeed, Yasmeen;Meng, L.;Wang, J. Q.;Zhang, Y. D.;Zheng, N.;Qu, X. Y.;Li, S. L.;Yang, J. H.;Zhao, S. G.;Saeed, Yasmeen;Meng, L.;Wang, J. Q.

作者机构：

关键词： pretreatment;beta-lactamase;raw milk

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.034； 五年影响因子：4.354 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The refrigeration (4, 8, 24, or 48 d), freezing (1, 7, or 30 h), thawing (25, 40, or 60 degrees C), and usage of preservatives (sodium azide, potassium dichromate, sodium thiocyanate, bronopol, and methanol), of raw bovine milk were investigated for beta-lactamase activity. The beta-lactamase activity in all samples was assessed by using the test strips, and the samples with the preservatives were further assessed for beta-lactamase activity using the cylinder plate method. Results showed that the refrigeration, freezing, and thawing of raw bovine milk samples had no influence on the assay of the beta-lactamase activity. The addition of sodium azide or potassium dichromate as a sample preservative failed the test of beta-lactamase activity, whereas the addition of sodium thiocyanate, bronopol, or methanol had no influence on the test. In conclusion, sodium azide and potassium dichromate were not suitable preservatives for assessing beta-lactamase activity in raw milk when the cylinder plate method was used.

分类号： TS252

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