摘要
分析水产品中创伤弧菌(Vibrio vulnificus)的作用机理及检测方法,并在此基础上,以3%氯化钠碱性蛋白胨水(APW)和改良纤维二糖多粘菌素B多粘菌素E(mCPC)琼脂为培养基,进行创伤弧菌等致病性弧菌的选择性培养和分离,通过建立水产品中创伤弧菌的分析方法,从而监控水产品及食物中毒样品中创伤弧菌,促进水产品质量和安全性的提升。
The mechanism and detection method of Vibrio vulnificus in aquatic products were analyzed, and on that basis, 3% sodium chloride alkaline peptone water （APW） and the improved fiber sugar, polymyxin B and polymyxin E （mCPC） agar as medium, selective isolation of pathogenic Vibrio vulnificus was conducted. The quality and safety of aquatic products could be improved by the analysis and monitoring of Yibrio vulnificus in aquatic products and the inspection of Vibrio vulnificus in aquatic products and food poisoning samples.
出处
《食品工业》
北大核心
2017年第7期282-285,共4页
The Food Industry
