猪肉解冻过程中损伤型气单胞菌检测方法的优化  

Optimization of Detecting Injured Aeromonas spp. During Pork Thawing

作　　者：董庆利[1] 梁娜[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品与发酵工业》2012年第6期186-189,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30800864);上海市自然科学基金项目(12ZR1420500)

摘　　要：为优化解冻猪肉中损伤型气单胞菌的检测方法,取-18℃冷冻48 h的猪肉解冻后分别应用含0.6%酵母浸膏的胰酪胨大豆琼脂(TSAYE)、营养琼脂(NA)和气单胞菌选择性琼脂(ASA)比较损伤性气单胞菌修复效果,进而对优选的培养基分别添加2%和4%的NaCl,探讨气单胞菌的耐盐度。通过向气单胞菌的选择性培养基中分别添加1.0%、1.5%、2.0%、2.5%和3.0%的NaCl,经差异显著性分析得出合适的气单胞菌损伤培养基,最后以损伤培养基总菌数与选择性培养基之比作为修复率来比较磷酸缓冲液(PBS)、缓冲蛋白胨水(BP)和营养肉汤(NB)三种不同修复介质的差异。结果表明,TSAYE优于NA和ASA用于损伤性气单胞菌的修复,TSAYE+1.5%NaCl为合适的损伤培养基,损伤型气单胞菌的数量可以添加1.5%NaCl前后的菌落数之差来计数。同时,25℃下TSAYE+NB修复介质为损伤型气单胞菌的适宜修复条件,修复时间为1 h。In order to optimize the method for detection of injured Aeromonas spp.,thawed pork inoculated with Aeromonas spp.after frozen for 48 h under-18℃ was detected using Tryptic Soy Agar with 0.6% Yeast Extract（TSAYE）,Nutrient Agar（NA） and Aeromonas Selective Agar（ASA）,respectively.Then the selected medium was supplemented with 2% and 4% NaCl respectively for the study of salt-tolerance of Aeromonas spp.Furthermore,the medium was supplemented with 1.0%,1.5%,2.0%,2.5% and 3.0% NaCl,respectively,for selecting the proper injured Aeromonas spp.culture based on the analysis of variance.Moreover,the optimized comparison of repair substrate was conducted on the ratio of injuring and selecting medium counting,which based on the Phosphate Buffer System（PBS）,Buffer Peptone water（BP） and Nutrient Broth（NB）,respectively.Results showed that TSAYE was more appropriate than NA and ASA for the repair medium of Aeromonas spp.,and TSAYE with 1.5% NaCl could be used for counting injured Aeromonas spp.for the following studies.The number of injured Aeromonas spp.colonies was counted by difference between the numbers of colonies using TSAYE medium with and without 1.5% NaCl.The optimization results indicated that the proper repair temperature and culture medium for injured Aeromonas spp.was 25℃ and NB in liquid culture,respectively,and the repair time might be 1 h for this bacteria.

关 键 词：解冻猪肉 损伤型气单胞菌 培养基 优化 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]