采用微量热法快速检测食品中的细菌总数  

Study on Rapid Detection Method of the Microbial Biomass in Food by Microcalorimetry

作　　者：农卫良[1] 管骁[1] 徐斐[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,硕士研究生上海200093

出　　处：《食品与发酵工业》2010年第11期145-149,共5页Food and Fermentation Industries

基　　金：上海市教委科研创新项目(08ZZ77);上海市研究生创新基金项目(JWCXSL0902);上海高校选拨培养优秀青年教师科研专项基金(slg-07047)

摘　　要：以酱牛肉中的污染菌为测试菌,利用微量热仪测定了细菌的生长热谱曲线。结果表明,选择24 h的菌体活化时间,并在优化培养基中培养4 h后计算菌体生长热效应值,在103～106 CFU/mL范围内菌体放热量能较好地反映细菌总数值,且微量热法测得结果与常规平板计数法无显著差异。In this paper, the thermogram with respect to the growth of bacteria in beef was determined with microcalorimeter. The results indicated that the total amount of bacteria could be calculated by thermal effect of bacteria growth in the range of 10^3 - 10^6 CFU/mL under the condition of active time 24 h and incubation for 4 h in optical culture. And there was no significant difference between the results obtained by the method of inicrocalorimetry and platecount.

关 键 词：微量热法 细菌总数 快速检测 

分 类 号：TS207.4[轻工技术与工程—食品科学]