培养条件对食品中乳酸菌检验结果的影响

Effects of Culture Conditions on Detection of Lactic Acid Bacteria in Food

对市售四种不同的乳酸菌饮品,分别采用3种不同厂家的MRS培养基,在厌氧和常规需氧的条件下培养,得出乳酸菌的计数结果,并进行差异性分析和产生差异原因的探究。结果表明:三种培养基的计数结果存在显著性差异(P<0.05),两种培养条件下的计数结果也有一定的差异,但并不显著(P>0.05),厌氧条件下计数结果较高。样品中添加乳酸菌种类和样品加工工艺、采用培养基与乳酸菌计数结果存在一定相关性。

Using MRS media from three different manufacturers,acetic acid bacteria in four sort of commercial available lactic acid drinks were cultured under aerobic and anaerobic conditions and then the lactic acid bacteria were counted.The counting results of number of the cells cultured with three different culture media showed statistical significance（p0.05）.The cell count results of the bacteria cultured under two conditions also had differences with little significance（p0.05） and the higher counting results was found when cells was cultured in the anaerobic conditions.The count results of the cells also related to the kinds of lactic acid bacteria in the samples,the process of lactic acid drinks and culture medias.