甘油在魔芋膳食纤维固体饮料沙门氏菌检测中的应用研究

Application of Glycerin in Salmonella Detection of Konjac Fiber Solid Drink

[目的]保持魔芋膳食纤维固体饮料沙门氏菌检测增菌培养物良好的流动性和均匀性。[方法]在缓冲蛋白胨培养基中添加一定比例的甘油,改变魔芋膳食纤维固体饮料在BPW增菌液中的溶胶特性,并对改良后增菌液的检出限进行评估。[结果]当BPW增菌液中添加350 g/L甘油时,魔芋膳食纤维固体饮料沙门氏菌检测过程中,增菌培养物保持良好流动性大于1 080.0 min,改良后沙门氏菌检出限为7～8 CFU(接种水平以每25 g样品计)。[结论]在BPW培养基中添加350 g/L甘油后,可在一定程度上改善魔芋膳食纤维固体饮料沙门氏菌的检测效果。

[Objective]To maintain good fluidity and uniformity of Salmonella enrichment culture medium for konjac dietary fiber solid drink.[Method]Glycerin was added to buffer peptone culture medium to change the sol characteristics of konjac dietary fiber solid drink in BPW enrichment solution.And the detection limit of improved enrichment solution was evaluated.[Result]When 350g/L glycerin was added into BPW enrichment solution,the fluidity of enrichment culture could be maintained for more than24hours during the detection of Salmonella in konjac dietary fiber solid drink,and the detection limit of Salmonella could reach 7-8CFU(inoculation level is calculated as per25g sample)after improvement.[Conclusion]The detection of Salmonella in konjac dietary fiber solid drink could be improved by adding 350g/L glycerin to BPW medium.