微生物学实验“乳糖发酵试验”影响因素探究

Analysis of influencing factors of lactose fermentation test of microbiology experiment

研究了菌种、材料、环境、操作等因素对乳糖发酵试验的影响。用普通变形杆菌标准菌株作参照,对自行从腐败猪肉中分离的菌株做形态学、生理生化鉴定。设置有差别的试验材料、培养或操作环境从而进行5组对比试验;另外,开展4个班的教学实验。结果表明,菌种不纯、试管不干净、培养基灭菌后冷藏一周、学生的接种技术不佳等,会导致乳糖发酵试验出现假阳性现象,阴性结果明显混乱。

The influencing factors of lactost fermentation test were studied in terms of strain, material, environment and operation. Compared with the standard strain of Proteus vulgaris, the isolated strains from septic pork were identified on morphological and biochemical tests. By way of setting the different experimental material, culture or operating environment, five groups of contrast test were made. In addition, four classes teaching experiment were carried out. Results show that the strain is not pure, tube not clean, sterilization medium refrigerated up to a week, student＆#39;s poor inoculation technology, etc, can lead to false positive phenomenon and negative result apparent confusion in lactost fermentation test.