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Image Analysis in Microbiology: A Review 被引量:1
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作者 Evgeny Puchkov 《Journal of Computer and Communications》 2016年第15期8-32,共26页
This review is focused on using computer image analysis as a means of objective and quantitative characterizing optical images of the macroscopic (e.g. microbial colonies) and the microscopic (e.g. single cell) object... This review is focused on using computer image analysis as a means of objective and quantitative characterizing optical images of the macroscopic (e.g. microbial colonies) and the microscopic (e.g. single cell) objects in the microbiological research. This is the way of making many visual inspection assays more objective and less time and labor consuming. Also, it can provide new visually inaccessible information on relation between some optical parameters and various biological features of the microbial cul-tures. Of special interest is application of image analysis in fluorescence microscopy as it opens new ways of using fluorescence based methodology for single microbial cell studies. Examples of using image analysis in the studies of both the macroscopic and the microscopic microbiological objects obtained by various imaging techniques are presented and discussed. 展开更多
关键词 Computer Image Analysis Microorganisms VIABILITY yeast Bacteria fungi Colony Counter Microbial Identification Multispectral Imaging Hyperspectral Imaging Diffraction Pattern Imaging Scatter Pattern Imaging Multifractal Analysis Support Vector Machines Principal Component Analysis Linear Discriminant Analysi IMAGEJ Matlab Fluorescence Microscopy Microfluorimetry Green Fluorescent Protein (GFP)
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生鲜面条保鲜方式及其菌群生长分析 被引量:11
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作者 赵笑笑 张慧茹 +4 位作者 王雪琴 李明 焦志强 李传民 屈凌波 《河南工业大学学报(自然科学版)》 CAS 北大核心 2016年第3期37-41,共5页
为探究紫外和微波方式对生鲜面条保鲜及其微生物的抑制效果,对9种不同尺寸的面条以紫外和微波两种方式进行保鲜处理,4℃贮藏3 d后,以营养琼脂培养基、马铃薯-葡萄糖-琼脂培养基检测生鲜面中的细菌、霉菌/酵母菌的数量,并对生长的菌落进... 为探究紫外和微波方式对生鲜面条保鲜及其微生物的抑制效果,对9种不同尺寸的面条以紫外和微波两种方式进行保鲜处理,4℃贮藏3 d后,以营养琼脂培养基、马铃薯-葡萄糖-琼脂培养基检测生鲜面中的细菌、霉菌/酵母菌的数量,并对生长的菌落进行形态分析。结果表明:在贮藏过程中,熟制的9#面条(宽1.54 mm、厚1.15 mm)易滋生微生物;不同尺寸的生鲜面条对菌落生长有影响,以3#面条(宽2.01 mm、厚1.73 mm)的菌落数最高(P<0.01),细菌菌落达到108个/g以上,霉菌/酵母菌菌落不可计数;试验培养的细菌菌落主要有4种形态,培养的霉菌/酵母菌由多量分泌黏液的菌落和4种形态可辨的菌落组成。紫外处理的细菌总数(7.70×108)是微波处理的细菌总数(5.54×108)的1.38倍,微波保鲜对微生物的抑制效果优于紫外保鲜。细菌总数高于霉菌总数3.34倍(7.70/2.30×108),试验中生鲜面条的变质主要由细菌增殖造成。 展开更多
关键词 生鲜面条 微波保鲜 紫外保鲜 细菌菌落 霉菌/酵母菌菌落
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