乳制品常见致病菌选择性共增菌技术研究

Selective enrichment technology for three main pathogenic bacteria from dairy products

以乳制品常见致病菌大肠杆菌、沙门氏菌和金黄色葡萄球菌为目标菌,研究6种基础培养基、2种培养模式、20种培养基添加剂对增菌的影响,并以无显著抑制效应的添加剂对背景微生物进行了抑菌效应研究,建立了一种选择性富集目标菌的ESS培养基。使用该培养基37℃静止培养16 h,可实现目标菌的共增菌,对可能影响目标菌检测的乳制品中其他致病菌有一定抑制效果。

The enrichment effect of 6 basic media, 2 culture methods and 20 medium additives on Eschetichia coli, Salmonella enteritidis and Staphylococcus aureus from dairy products were evaluated respectively by conventional detection methods. In order to suppress interference detection from other bacteria, 10 additives which had no remarkable inhibitory effect on the three target bacteria were selected to study their actions on other pathogenic bacteria such as Shigella flexneri, Bacillus cereus and so on. A new selective enrichment broth （ESS） was formulated to allow a good recovery of the three target pathogens and a more acceptable inhibition of the interference bacteria within 16 h of still incubation at 37 ℃.