微生物VBNC状态诱导及检测实验教学设计  

Experimental teaching design for microbial VBNC state induction and detection

作　　者：刘丽艳[1] 徐振波[1] LIU Liyan;XU Zhenbo(National Experimental Teaching Demonstration Center for Light Industry and Food Science,School of Food Science and Engineering,South China University of Technology,Guangzhou Guangdong 510640,China)

机构地区：[1]华南理工大学轻工与食品国家级实验教学示范中心,食品科学与工程学院,广州广东510640

出　　处：《农业工程》2025年第3期144-148,共5页AGRICULTURAL ENGINEERING

基　　金：广东省高等教育教学改革研究项目“基于模块化设计和线上线下混合教学模式的食品微生物实验教学实践”;华南理工大学教学改革项目“‘产教+科教’双融合推动食品微生物学实验教学创新与实践”。

摘　　要：依托食源性微生物污染控制领域科研成果,结合食品微生物实验教学改革需求,围绕啤酒腐败菌因形成活的非可培养状态而易被漏检的行业问题,设计探索性产教融合实验项目。以典型啤酒腐败菌(干酪乳杆菌)为实验对象,模拟啤酒酿造工艺环境,采用啤酒连续传代法和低温储藏法还原啤酒腐败菌进入活的非可培养状态的过程,并采用分子方法对其进行检测。该项目对培养本科生学以致用与科研素养具有一定意义。Relying on scientific research achievements in field of food-borne microbial pollution control,combined with reform needs of food microbiology experimental teaching,an exploratory experimental project jointed production and education was designed around industrial problem of beer spoilage bacteria being easily missed inspection due to their viable of living but non-culturable state.Using typical beer spoilage bacteria(L.casei)as experimental subjects,under technological conditions of brewing beer,process of beer spoilage bacteria forming a viable but nonculturable state was simulated using beer continuous passage method and low-temperature storage method,and molecular methods were used for detection.This project have a certain significance in cultivating undergraduate students'practical application and research literacy.

关 键 词：食品微生物学 啤酒腐败 VBNC状态 实验教学 

分 类 号：S37[农业科学—农产品加工] G642[农业科学—农艺学]