食品中酵母菌计数检验方法的改进

Research on method of counting and testing yeast in food

目的:为了建立一个更具科学性、实用性的酵母菌计数检验方法,使之能够在较短时间内对食品、饮料中的酵母菌数进行准确的测定。方法:分别从培养基的选择和操作方法两方面进行了研究。结果:实验结果表明:(1)一种自制的培养基命名为MYSPA培养基,更有利于酵母菌生长繁殖;(2)用L型涂布棒接种比倾注法更有利于酵母菌的生长和计数。结论:以灭菌L型玻璃涂布棒,将检样均匀涂布在MYSPA培养基上,28℃恒温培养48 h,进行菌落计数是切实可行的。

Objective：To establish a scientific and practical method of counting and testing yeast,and count yeast in food and drinks accurately in a shorter time. Methods：Culture medium and the operation methods were chosen. Results：The research resuits prove the truth ： （ 1 ） one kind of self - made culture medium named MYSPA does more good to the breed to yeast; （2） inoculating using the L -type painting stick is better to the growth and counting of yeast than the way of pouring, Concluslon：We find it a practical method to count yeast in the fouoaing way, to make the testing sample spread the culture medium MYSPA regularly using the L- type glass stick that has been wiped out of the bacterium, and then culture for 48 hours at 28℃ constant temperature.