鸡蛋中亚致死损伤肠炎沙门氏菌的检测增菌液优化  

Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs

作　　者：李婉丽[1] 莫婕[1] 蒋梦萍[1] 胡渝珠[1] 余洋[1] 邓鹜远[1,2] 刘青成 孙群[1] 

机构地区：[1]四川大学生命科学院,四川成都610064 [2]宜宾学院生命科学与食品工程学院,四川宜宾644007 [3]四川省轻工业研究设计院,四川成都610081

出　　处：《食品科学》2013年第21期145-148,共4页Food Science

基　　金：国家自然科学基金项目(J1103518);四川省科技支撑计划项目(2012NZ0037)

摘　　要：为评估常规缓冲蛋白胨水(BPW)对蛋清、蛋黄中亚致死损伤肠炎沙门氏菌的增菌能力,用BPW对鸡蛋中低数量或高数量的"健康"或受亚致死损伤的沙门氏菌进行增菌,并对增菌液进行优化。结果表明:BPW对蛋清、蛋黄中低数量肠炎沙门氏菌增菌后,亚致死损伤组在蛋清和蛋黄中的菌浓分别约为5.5×103CFU/mL和1×108CFU/mL,前者甚至低于通用检测限(1×105CFU/mL)。用脱脂牛奶优化BPW后,蛋清中低数量亚致死损伤肠炎沙门氏菌可被增菌至约1×109CFU/mL,远高于通用检测限,亚致死肠炎沙门氏菌的复活能力也同时得到显著提高(P<0.05)。因此,BPW不足以克服鸡蛋清的抑制作用从而对亚致死沙门氏菌进行有效富集,但脱脂牛奶粉可作为促进剂添加到增菌液中,以有效提高对亚致死沙门氏菌的富集能力。Enrichment efficiency of healthy or sub-lethally injured Salmonella Enteritidis （SE） of low quantity in whole egg, albumen and yolk by standard buffered peptone water （BPW） respectively was evaluated. The results showed that all healthy groups growing in BPW yielded the concentrations greater than 1 × 105 CFU/mL after enrichment, while the injured groups were below 1 × 105 CFU/mL. Growth of healthy SE drop from 1 × 109 CFU/mL in whole egg or yolk to about 1 × 105 CFU/mL in albumen, so did injured SE, indicating SE growth was inhibited by albumen. Inefficient growth of SE in albumen could be overcome by adding yolk or whole egg. Even at the presence of albumen, an optimized BPW-based formulation with skim milk （SM） supplementation could promote the growth of injured SE by 5 log unit （p 〈 0.05）, and thus significantly improved the recovery of injured SE during the enrichment step. Hence, we suggest that BPW could not support the satisfactory enrichment for sub-lethally injured SE, and skim milk may serve as an effective supplementation in enrichment medium for the detection of injured Salmonella, in particular at low quantity in egg white products.

关 键 词：沙门氏菌 亚致死 鸡蛋 增菌 

分 类 号：S852.61[农业科学—基础兽医学]