摘要
在国标法GB/T4789.15-2003孟加拉红培养基中分别添加不同浓度的葡萄糖、牛肉膏、酵母浸膏、磷酸二氢钾、吐温20、氯化钠,对黑曲霉和不同种类的食品进行霉菌总数的测定。结果表明,含2.0%的葡萄糖、0.15%的吐温20和0.25%的磷酸二氢钾的改良孟加拉红培养基对霉菌的检出率均高于国标法孟加拉红培养基,用改良孟加拉红培养基对不同食品中霉菌进行检测,其检出率较国标法孟加拉红培养基平均高出59.64%。改良孟加拉红培养基能提高食品中霉菌的检出率。
The substances of different concentrations such as glucose, beef extract, yeast extract, monopotassium phosphate,Tween-20 and sodium chloride were added to the Rose Bengal Medium of GB for counting the molds in Aspergillus niger and all kinds of foodstuff.The results showed that the modified Rose Bengal Medium was composed of 2.0% glucose,0.15% Tween-20 and 0.25% monopotassium phosphate.By using the modified Rose Bengal Medium,the detectable rate of the molds was higher than the Rose Bengal Medium of GB, by using it to detect the molds of different foods,the average detectable rate was improved 59.64%.The modified Rose Bengal Medium can increase the detectable rate of the molds in foods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期331-333,共3页
Science and Technology of Food Industry
关键词
培养基
霉菌
检出率
culture medium
mold
detectable rate
