程 辉，王镓萍，陶潇杭，赵志红，张奕敏*

（杭州娃哈哈集团有限公司，浙江省食品生物工程重点实验室，浙江 杭州 310018）

摘要：为探究常温酸奶产品的胀包问题，对胀包产品中的微生物进行分离纯化和产气特性验证，共得到5 株产气性质分离株，经鉴定均为地衣芽孢杆菌，并对其耐高温、耐酸性特性进行研究。实验结果显示，分离菌株对90℃以下的温度具有较高的耐受性，WH2 分离株在95℃加热时活性明显高于其他菌株（P < 0.5），并在100℃时仍可生长；分离株在pH 为4.0 时均可生长繁殖，在pH 为2.0 时除WH2 分离株生长均受到显著抑制（P< 0.5）。酸性条件下耐高温实验显示，高温条件和酸性环境协同作用时，分离株的耐受性比之单一条件作用时明显降低（P < 0.5）。实验为产品杀菌工艺的优化提供理论依据。

关键词：常温酸奶；地衣芽孢杆菌；耐酸性；耐高温

Isolation，Identification and Characteristics of Gas Generation Microorganisms in Swollen Long LifeDrinking Yogurt

CHENG Hui，WANG Jia-ping，TAO Xiao-hang，ZHAO Zhi-hong，ZHANG Yi-min*

（Hangzhou Wahaha Group Co. Ltd，Key Laboratory of Food and Biological Engineering of ZhejiangProvince，Hangzhou 310018，China）

Abstract: In order to solve the problem of long life drinking yogurt products，the microorganisms in the bulgingproducts were separated，purified and gas generation characteristics were verified. A total of 5 gas-producing isolateswere obtained，all of which were identified as Bacillus licheniformis. The results of the high temperature and acidresistance test showed that the isolates have a high tolerance to temperatures below 90°C，and the isolate WH2 issignificantly more active than other isolates when heated at 95°C（P<0.5）. In addition，it can also grow at 100°C.The isolates can grow at pH 4.0，and the growth of isolates except WH2 isolate are significantly inhibited at pH 2.0（P<0.5）. The high temperature resistance test under acidic environments showed that when high temperatureconditions and acidic environments work together，the tolerance of isolates is significantly lower than that undersingle conditions（P<0.5）. The test provides a theoretical basis for the optimization of the product sterilization process.

Key words: long life drinking yogurt；bacillus licheniformis；acidic；high-temperature

2022，Vol.25，No.4

中图分类号：TS252.7                文献标志码：A            文章编号：1007-7871（2022）04-0016-05