本文選題：肉毒梭菌 + 樣本處理�。� 參考：《中國衛(wèi)生檢驗雜志》2017年07期

【摘要】：目的比較肉毒梭菌檢驗食品樣本處理、增菌培養(yǎng)基培養(yǎng)效果、溫度及增菌液處理方式。方法對不同種類食品進行不同比例稀釋,離心測上清液體積;將不同濃度的A型、B型、E型肉毒株分別接種在添加或不添加鐵粉的商品化和自制皰肉培養(yǎng)基、胰蛋白酶胰蛋白胨葡萄糖酵母膏肉湯(TPGYT)上,分別在25℃、30℃、35℃進行比對培養(yǎng),將添加雜菌的培養(yǎng)液用加熱、無水乙醇處理及直接接種的方式進行分離比對。結果一般食品樣本1∶1稀釋上清液可用于毒素檢測;自制和商品化皰肉培養(yǎng)基增菌效果無差異,加鐵粉對B型和E型生長更好,TPGYT更適合E型肉毒生長;A型和B型肉毒梭菌在35℃左右生長更好,E型在25℃和30℃生長更好。乙醇處理增菌液分離效果良好。結論建議在新版標準中用1∶1稀釋樣本,使用添加鐵粉的皰肉培養(yǎng)基和TPGYT增菌,皰肉培養(yǎng)基35℃增菌,TPGYT 30℃增菌,增菌液使用乙醇處理。
[Abstract]:Objective to compare the sample processing, culture effect of culture medium, temperature and bacterifying solution of Clostridium botulinum test. Methods different kinds of food were diluted in different proportion, the volume of supernatant was measured by centrifugation, and different concentrations of type A, B and E strains were inoculated in commercial medium with or without iron powder and in self-made blister meat medium. Trypsin peptone glucose yeast extract broth (TPGYT) was cultured at 25 鈩，

本文編號：1982076