蜂蜜中嗜渗酵母滤膜过滤法和涂布法对比分析

Comparative Analysis of Filter Membrane Method and Coating Method of Osmophilic Yeast in Honey

采用GB14963-2011附录A中嗜渗酵母计数的涂布方法和SN/T 4675.28-2016出口葡萄酒中细菌、霉菌及酵母计数的滤膜过滤法。先将稀释后的蜂蜜分别涂布氯硝胺18%甘油(DG18)琼脂平皿和滤膜过滤后紧贴在氯硝胺18%甘油(DG18)琼脂平皿上,然后将全部培养皿置25℃±1℃恒温箱内避光培养。通过用这两种方法对6组蜂蜜进行对比实验,发现两种方法检测出嗜渗酵母大于100 CFU/g时,无显著差异,并且滤膜过滤法有着良好的灵敏度。当蜂蜜中嗜渗酵母含量大于1 CFU/g且小于100 CFU/g时,滤膜过滤法都能检测得到,有助于企业及时检测出蜂蜜中的低含量嗜渗酵母。

Adoption of the national standard for food safety GB 14963-2011 honey appendix A osmophilic yeast count of coating method and SN/T 4675.28-2016 filter membrane method of enumeration of bacteria,molds and yeasts in wine for export.The diluted honey was first coated with dicloran 18%glycerine(DG18)agar plates and filter membrane and then pressed to 1dicloran 18%glycerine(DG18)agar plates.Then the whole plates are placed 25℃±1℃thermostatto avoid light culture.Six groups of honey were tested using these two methods.There was no significant difference in the detected results of the two methods≥100(CFU/g).And the membrane filtration method has a good response.When honey has a low osmophilic yeast content of>1(CFU/g)and<100(CFU/g),can be detected by filter filtration method.Helps enterprises detect the low content of osmophilic yeast in honey in time。