一种新的检测啤酒有害菌培养基的优化  

Optimization of a New Culture Medium for the Detection of Harmful Bacteria in Beer

作　　者：袁雪萍[1] 王德良[2] 宋绪磊[2] 

机构地区：[1]新疆农业大学,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2011年第12期48-50,53,共4页Liquor-Making Science & Technology

摘　　要：为研制出更适合国产啤酒有害菌检测的培养基,参考目前国内啤酒行业使用量最大的2种进口培养基MRS和NBB,利用2水平正交试验考察牛肉浸粉、酵母浸出物、葡萄糖、吐温-80、麦根浸出物、精氨酸、叶酸等因素对菌落数的影响。主要的影响因素是:牛肉浸粉、酵母浸出物、葡萄糖和叶酸,最优的培养基配方为:牛肉浸粉8 g/L、酵母浸出物6 g/L、葡萄糖18 g/L、叶酸0.22 g/L。并且通过反复实验,确定此配方为最佳的培养基配方。In order to develop culture mediums more suitable for the detection of harmful bacteria in, home-made beer, we had referred to two kinds of imported culture mediums including MRS and NBB （most widely used in China nowadays） and carried out two-level orthogonal test to investigate the effects of beef powder, yeast extract, glucose, Tween80, malt rootlet extract, L-arginine and folic acid on bacteria colony number. And we believed that the main influencing factors included beef powder, yeast extract, glucose and folic acid. As a result, the best formula of the culture medium was determined as follows： 8 g/L beef powder, 6 g/L yeast extract, 18g/L glucose, and 0.22 g/L folic acid. Such formula was proved to be the best one through repeated verification experiments.

关 键 词：啤酒有害菌 培养基 检测 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]