柠檬酸及其盐类中嗜酸耐热菌的检测  

Determination of thermo-acidophilic bacteria in citric acid and citrate

作　　者：刘加兰 安丰民 王玮玮 陈淑春 

机构地区：[1]山东日照鲁信金禾生化有限公司,日照276800

出　　处：《食品安全质量检测学报》2014年第4期1209-1212,共4页Journal of Food Safety and Quality

摘　　要：目的：对柠檬酸及其盐类中嗜酸耐热菌进行培养,研究最佳检测方法。方法通过改变培养基种类、pH 值和热休克方式三个因素,以菌落数多少进行综合评价,优选最佳检测方法。结果检测嗜酸耐热菌的最佳条件：70℃热处理20 min,室温水冷却,用滤膜抽滤后接种于pH值为3.5~4.0的YSG培养基上,置45℃培养5d。结论该方法对柠檬酸及其盐类中嗜酸耐热菌的检测有较强的实用性。Objective To determine the best method to detect thermo-acidophilic bacteria in citric acid and citrate. Methods Three factors (culture medium, pH value and ways of heat shock) were changed, The results were compositive scored according to the number of colonies. Results A better method was as follows:the citric acid solution was heated at 70℃for 20 min, cooled by water of room temperature, filtrated, and then spread on YSG culture medium with a pH value of 3.5~4.0. Sample was incubated at 45℃for 5 days. Conclu-sion This method was a practical method of detecting thermo-acidophilic bacteria in citric acid and citrate.

关 键 词：嗜酸耐热菌 检测方法 柠檬酸 柠檬酸盐 

分 类 号：TS207.4[轻工技术与工程—食品科学]