马铃薯葡萄糖培养基制作方法的改进  

Improvement of potato dextrose agar medium preparation

作　　者：丁浩[1] 张帆[1] 曹研[1] 吕龙[1] 杜木英[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《中国酿造》2012年第4期141-144,共4页China Brewing

基　　金：中国-俄罗斯政府间科技合作项目(国科外字[2009]217号;No:13-6)

摘　　要：对传统马铃薯葡萄糖培养基制作方法进行改良,以期得到一种制作简便、经济节约、对酵母菌检出率较高的马铃薯葡萄糖培养基。将马铃薯葡萄糖培养基制作方法改进为直接打浆、免除过滤的方式,通过对马铃薯浓度筛选实验、酵母菌性能测定实验以及酵母菌检出率实验检验改良马铃薯浓度培养基性能。结果表明最佳的马铃薯浓度为100g/L,与传统马铃薯葡萄糖培养基相比,在该浓度下对酵母菌的性能没有显著影响;改进后的培养基与传统方法制作的培养基相比,能够提高酵母菌检出率67.2%,t检验法分析二者有显著性差异。说明改进后的培养基相比传统的马铃薯葡萄糖培养基可达到节约制作时间、节省材料,并且在提高酵母菌检出率上性能更为优越。To get a potato dextrose agar medium which is easy to make,economical and has higher yeast counting ratio,medium preparation method was improved.The main improvement was directly using potato mashing without filtration.Validation of improved media was evaluated by screening of potato concentration,yeast capability testing experiments and yeast counting experiments.The results indicated that the optimal potato concentration was 100g/L,and it had no significant influence on yeast capability compared with the traditional potato dextrose agar medium.The improved potato dextrose agar medium had a 67.2% higher yeast counting ratio than that of the traditional,and the t-test showed the two ratios have significant difference.With the improved method,the new potato dextrose agar saved material,had better capability in counting yeast and can be made easily.

关 键 词：马铃薯葡萄糖培养基(PDA培养基) 酵母检出率 制作方法 改进 

分 类 号：TS201.3[轻工技术与工程—食品科学]