啤酒有害菌检测培养基优化研究  

Study on the Optimization of Dectection Culture Medium of Beer Spoilage Bacteria

作　　者：严伟杰[1] 王德良[2] 曹健[1] 江伟[2] 

机构地区：[1]河南工业大学,河南郑州450051 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2009年第11期58-61,共4页Liquor-Making Science & Technology

摘　　要：采用麦根浸出物、精氨酸和叶酸优化改良了2种啤酒有害菌检测培养基MRS和NBB。分别采用单因素试验和正交试验,优化2种培养基的组分。确定MRS培养基中3种营养因子最佳添加量为麦根浸出物20mg/L、精氨酸0.75g/L、叶酸220mg/L。NBB培养基的最佳添加量为麦根浸出物50mg/L、精氨酸0.75g/L、叶酸140mg/L。优化的MRS培养基形成的菌落明显比对照的大,具有显著的增菌效果;观察到优化后的NBB培养基变色时间比对照提前了12h,具有显著的增菌效果。MRS and NBB, detection culture mediums of beer spoilage bacteria, were optimized by use of malt rootlet extract, arginine and folic acid. The compositions of the two culture mediums were optimized by single factor test and orthogonal experiments respectively. The best addition quantity of three nutritional factors in MRS culture medium was determined as malt rootlet extract 20 mg/L, arginine 0.75 g/L, and folic acid 220 mg/L. Their best addition quantity in NBB culture medium was determined as malt rootlet extract 50 mg/L, arginine 0.75 g/L and folic acid 140 mg/L. The diameter of colonies incubated with the optimized MRS culture media were bigger, and the number of colonies of beer spoilage bacteria increased obviously than before. The allochroism time of the optimized NBB culture medium was approximately 12 h shorter before and the number of beer spoilage bacteria also increased obviously.

关 键 词：培养基 优化 啤酒有害菌 MRS NBB 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]