量热法快速测定糕点、面包中细菌总数的实验研究  

Rapid Detection of the Bacterial Concentration in Cake and Bread with Microcalorimetic Method

作　　者：徐斐[1] 刘莉萍[1] 李红梅[1] 胥义[1] 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093

出　　处：《食品工业》2007年第4期55-57,共3页The Food Industry

摘　　要：以保质期短、易受微生物污染变质的糕点、面包为研究对象,采用检测微生物生长热的方法对其中的细菌总数进行快速检测,并与传统的平板计数法测试结果进行比较,结果发现,在标定的标准曲线（0～1.0×10^5cfu/mL）,量热法所得结果与常规平板计数法所得结果基本相符;t-检验分析表明,两种方法没有显著差异;但前者所需时间仅为3h,是常规方法的1/16。Based on the principles of the thermal effect from all living cell metabolisms, microcalorimetic method was used to detect the initial bacterial population in cake and bread rapidly, The results showed that the initial number of bacteria calculated by the conventional plate count method could be confirmed by the microcalorimetic method within the range of 0～1.0×10^5cfu/mL and the analysis of t-test indicated that there were no notable difference between two methods. Furthermore, the determinate time of the microcalormetry was only 3 h and was 1/16 times than that of the conventional plate count method.

关 键 词：微生物生长热 快速检测 糕点面包 细菌总数 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]