酿造工业中黑曲霉孢子检测方法的改良  

Innovation of Detection Approaches of Aspergillus Niger Sporo in Brewing Industry

作　　者：梁峙[1] 

机构地区：[1]彭城大学食品工程系,江苏徐州221008

出　　处：《酿酒科技》2002年第1期70-71,共2页Liquor-Making Science & Technology

摘　　要：根据黑曲霉孢子菌的特征 ,对其检测技术进行探讨。筛选出检测无菌液 ,找出适于此类菌系检测方法的关键技术。研究结果表明 ,以0.15 %琼脂无菌液代替无菌水对样品进行稀释 ,每个稀释液制成后 ,用磁力搅拌器搅拌 ,可使样品达到均匀分散程度 ,不再产生上浮、聚集的不均匀现象 ,再经接种、培养 ,即可获得准确结果 ,从根本上解决了用原稀释平板法检测孢子菌类数值重现性差、难以确定实值的问题。We have made study on the detection approaches of Aspergillus niger sporo in view of its properties. The sterile solution for detection was prepared and the key techniques of detection suitable for this kind of microbial species were found. The results indicated that the samples diluted by 0.15% agar sterile solution instead of sterile water and stirred by magnetic stirrer that cold result in homodisperse without floating and accumulation and then undergone inoculation and cultivation, were easy for obtaining accurate detection results which had settled basically the long-term existing problem of inaccurate detection results by dilution plat band method previously.(Tran.by YUE Yang)

关 键 词：黑曲霉孢子菌 无菌液 稀释平板法 酿造工艺 检测方法 改进 微生物指标 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]