不同方法对微生物检测菌落蔓延影响的研究  

Effect of Five Methods for the Detection of Microorganism Spreading Colony

作　　者：胡树凯[1] 王德学[1] 邵安泰 李苹苹[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《食品研究与开发》2016年第6期158-160,共3页Food Research and Development

摘　　要：以烟台出产的巴氏消毒牛奶和面包为试材,研究采用2010版国家标准进行食品微生物检测出现的菌落蔓延问题。结果表明,检验的琼脂平板表面覆盖一层质量分数为2.0%的琼脂培养基或者覆盖一层质量分数为4.0%的琼脂培养基,处理后能明显抑制菌落蔓延的形成,蔓延平板占比平均分别下降约38.9%、50.0%,有效解决了蔓延菌落影响食品微生物检测的问题。其中覆盖一层4.0%的琼脂培养基的效果最为显著,处理后试样菌落蔓延比例平均下降到25.0%、27.8%,适宜于食品微生物检测中使用。Using the material of pasteurized milk and bread produced in Yantai,this research adopt the 2010 edition of national standard to detection of food microorganism to inspect the appeared colonies spreading problem. The results showed that the inspected AGAR surface plate covering a layer of 2.0 %（mass fraction）AGAR culture medium or covering a layer of 4.0 %（mass fraction）AGAR culture medium,after processing it can inhibit the spreading of the colony formation obviously,the average decline rate of the spreading flat ratio accounted for about 38.9 %,50.0 %,it solved the problems of spreading colony affections over on the food microbe testing effectively. The sample which covered a layer of 4.0 % AGAR culture medium is the most effective one,after processing sample colonies,the average decline of the spreading rate dropped to 25.0 %,27.8 %,which is suitable for using in food microbe testing.

关 键 词：食品 微生物检测 菌落总数 菌落蔓延 

分 类 号：TS207.4[轻工技术与工程—食品科学]