温度和培养基对空肠弯曲菌冻融耐受性的影响

Effects of Temperature and Media on Freeze-thawing Tolerance of Campylobacter jejuni

比较了１５株不同动物来源的空肠弯曲菌的冻融耐受性，结果表明，不同动物来源的菌株间冻融耐受性差异极显著（Ｐ＜０．０１），但与其来源动物不相关．并分析了—１０℃～３７℃、—２５℃～３７℃两种冻融温度和ＦＭＰＧ、Ｐ—基、ＭＳＧ、布氏半固体４种培养基对该菌冻融耐受性的影响，认为温度与培养基间存在极显著的互作现象（Ｐ＜０．０１），４种培养基对该菌耐受性的影响差异极显著，其中以ＦＭＰＧ和Ｐ—基对该菌冻融耐受性的增强效果最佳（６６．２％和６３．９％），ＭＳＧ的效果中等（５２．５％），布氏半固体最差（３１．２％）。在—１０℃～３７℃下，以Ｐ—基最优（６２．７％）．在—２５℃～３７℃下，以ＦＭＰＧ最优（７０．２％）．对ＭＳＧ而言，—１０℃～３７℃下（５９．６％）优于—２５℃～３７℃温度下（４５．３％）。

The difference among the freeze-thawing tolerance of 15 strains of C.jejuni from various animals compared in this paper.The results showed that the difference was extremely significamt(p<0.01),but not correltive with the animals from which the strains isolated,The effects of some factors, such as 10℃～37℃, 25℃～37℃and FMPG,P medium,MSG,brucella seisolidmedium,on the tolerance of the bacterium, owere also analysed statistically .The results were as follows :There was very significant interaction between the media(p<0.01).The difference among the media was exceedingly significant (p<0.01).The freeze-thawing tolerance of C.jejuni was 66.2%,63.9%,52.5%and 31.2%,respeively,in FMPG,P-medium,MSG and brucellasemisolid medium. At 10℃～37℃,the effect of P-medium was the best(62.7%),and at 25℃～37℃,the FMPG was the bet(70.2%).As for MSG,the effect was more signifieant at 10℃～37℃、(59.6%)than at 25℃～37℃(4.3%).