温度和酸碱度对金黄色葡萄球菌生长对数期的影响  

Effect of Temperature and pH on Logarithmic Growth Phase of Staphylococcus Aureus

作　　者：杨姗 燕蛟 李斌 Yang Shan;Yan Jiao;Li Bin(Guizhou University of Engineering Science,Bijie 551700,China;Bijie Environmental Monitoring Center Station Bijie 551700,China)

机构地区：[1]贵州工程应用技术学院化学工程学院,贵州毕节551700 [2]贵州省毕节市环境监测中心站,贵州毕节551700

出　　处：《山东化工》2018年第3期28-30,共3页Shandong Chemical Industry

基　　金：贵州省科技厅;毕节市科技局;贵州工程应用技术学院联合基金项目(黔科合LH字【2015】7598)

摘　　要：通过改变培养温度和培养液的酸碱度,绘制金色葡萄球菌在不同p H值和温度条件下的生长曲线,探索和总结在不同条件下的生长繁殖规律,以期更有效地利用和控制金色葡萄球菌对数期的生长,结果显示,升高培养温度和提高培养液酸碱度都能缩短金色葡萄球菌生长曲线对数期,但p H值=8.4时R2=0.9254大于p H值=7.4时R2=0.8638,故提高培养液酸碱度得到的对数期更平稳。In order to more effectively use and control the growth of Staphylococcus aureus logarithmic phase,the growth curve of the golden Staphylococcus aureus under different pH and temperature was painted by changing the culture of pH,temperature,to explore the growth ot the Staphylococcus aureus in different conditions.The results show that the higher temperature and the nutrient solution pH can shorten the Staphylococcus aureus logarithmic phase of growth curve,but when pH=8.4 R 2=0.9254 was greater than the pH=7.4 R 2=0.8638,therefore,when improve the nutrient solution pH value,the logarithmic phase will be more smooth.

关 键 词：温度 酸碱度 金黄色葡萄球菌 生长曲线 对数期 

分 类 号：TS201.2[轻工技术与工程—食品科学]