摘要
[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.
作者
刘健
秦磊磊
江一飞
黄龙
李素媛
罗爱玲
LIU Jian;QIN Lei-lei;JIANG Yi-fei(Three Gorges Food and Drug Inspection and Testing Center,Yichang,Hubei 443000)
出处
《安徽农业科学》
CAS
2018年第35期157-158,204,共3页
Journal of Anhui Agricultural Sciences
基金
湖北省食品药品监督管理局科研项目(201601024)