표제지
목차
요약 6
I. 서론 9
1. 연구의 배경 및 목적 9
II. 재료 및 방법 23
1. 실험재료 23
(1) 미숫가루 시료 준비 23
(2) 사용균주 23
2. 실험 방법 23
(1) 미생물 정량분석 23
(2) Starch 가수분해 시험 25
(3) Casein 가수분해 시험 25
(4) 혈액 배지에서 Hemolysis 시험 25
(5) Catalase 시험 25
(6) VITEK을 이용한 Bacillus cereus의 동정 25
(7) Bacillus cereus의 Tryptic soy broth에서의 생육패턴 분석 26
III. 결과 및 고찰 28
1. 미숫가루로부터 Bacillus cereus의 정량시험 28
2. B.cereus 분리 균주의 특성 30
3. Vitek을 이용한 Bacillus cereus의 동정 36
4. Bacillus cereus의 Tryptic soy broth에서의 생육패턴 분석 40
IV. 결론 42
참고문헌 43
Abstract 46
Table 1. A manufacturing process of Sunsik 13
Table 2. Some regulatory bodies that specify detection procedures for Bacillus cereus and the culture media to be used 14
Table 3. Selective agents and identification systems used in media for Bacillus cereus 15
Table 4. Differentiation of Food Poisoning Species of Bacillus 19
Table 5. Characteristics of Bacillus cereus diarrheal and emetic syndromes 20
Table 6. Test substrates on BCL Card 21
Table 7. Quantitative analysis of Bacillus spp. from roasted grain powder by using MYP agar 29
Table 8. Biochemical results of Reference strain, B.cereus and B.substilis isolated from roasted grain powder B-2, B-1 by Vitek 2 BCL card 37
Table 9. Characterization of B.cereus, B.subtilis strains isolated from roast grain powder 39
Figure 1. Isolation procedures of Bacillus cereus from Roast grain powder. 24
Figure 2. Identification of Bacillus cereus using the Biomeriux VITEK 2 system (A) Vitek 2 system, (B) DensiCheck, (C) BCL card. 27
Figure 3. Strains isolated from roasted grain powder growth 30℃ in TSB. (A) B-1, (B) B-2 31
Figure 4. Starch hydrolysis of Strains isolated from roasted grain powder. (A) B-1, (B) B-2 32
Figure 5. Casein hydrolysis of Strains isolated from roasted grain powder. (A) B-1, (B) B-2 33
Figure 6. Hemolysis activity of Strains isolated from roasted grain powder. (A) B-1, (B) B-2 34
Figure 7. Catalase test of Strains isolated from roasted grain powder. (A) B-1, (B) B-2 35
Figure 8. Growth pattern of B.cereus according to temperature and incubation time. 41