改良胰蛋白胨大豆肉汤培养基的应用效果.pdf

6年5月
食品研究与开发
第37卷第10期
Food Research And Development
检测分析
138
DOI:10.3969/1ssn1005-6521.2016.10.035
改良胰蛋白胨大豆肉汤培养基的应用效果
王洪亮,程艳宇,王梦晓
(天津乳品食品监测中心,天津300381
摘要:评估GB4789.11-2014《食品安全国家标准食品微生物检验β型溶血性链珎蔺检验》中改良胰蛋白陈大豆肉汤
培养基的质量。选取国内三家(标记为A、B、C)和国外一家(标记为D)培养基生产商的胰蛋白胨大豆肉汤培养基(商品
化脱水合成培养基)和相应添加剂,使用目标菌(乙型溶血性链球菌FSCC25016)和非目标菌(大肠埃希氏菌
ATCC2592),依据GB4789.28-2013《食品安全国家标准食品微生物检验培养基和试剂的质量要求》中选择性增茵培养
基的定性測试方法进行质量评估。同时不加添加剂进行试验。国内A、B和C三家改良胰蛋白胨大豆肉汤培养基中目标
菌浊度值均为0,非目标菌浊度值为0;未加试剂的培养基目标菌浊度值均为0,非目标菌浊度值为0。国外D改良胰蛋
白胨大豆肉汤培养基中目标菌浊度值为2,非目标菌浊度値为0;未加试剂的培养基目标菌浊度値为2,非目标菌浊度
值为1国内A、B、C三家的改良胰蛋白胨大豆肉汤培养基质量评估证明是胰蛋白胨大豆肉汤培养基(不加添加剂)基础
成分的问题;国产胰蛋白胨大豆肉汤培养基质量有待提高
关键词:改良胰蛋白胨大豆肉汤培养基;选择性增茵培养基;浊度值
Effect of Modified Tryptone Soy Broth Medium
WANG Hong-liang, CHENG Yan-yu, WANG Meng-xia0
(Dairy and Food Monitoring Center, Tianjin 300381, China)
Abstract Fvaluation of GB 4789.11-2014 B-hemolytic streptococcus test> in modified tryptone soy broth medium quality. a total of three domestic(la
beled A, B, C)and foreign(labeled D )a culture based manufacturer of tryptone soya broth culture base(com
mercial dehydration synthetic culture medium )and the corresponding additives, use target bacteria (
hemolytic streptococcus AT(C21059 )and non Larget bacteria (Escherichia co ATCC25922, Staphylococcus
aureus ATCC25923), according to the GB478928-2013 examination Quality requirements for media and reagents> in selective enrichment culture based qualitative test
method for quality evaluation. At the same time without additives test. The A, B and C three modified tryptone
soy broth culture medium Larget bacteria turbidity values are 0 and non target bacteria Turbidity value of 0; with-
out reagent medium target bacteria turbidity values are 0, non target bacteria turbidity value of 0. Foreign D im-
provement of the pancreatic tryptone soya broth culture medium Larget bacteria turbidity value is 2, non target
bacteria turbidity value of 0 without reagent culture based larget bacteria turbidity value of 2, non target bacte
ria turbidity values for 1. Domestic A, B, C three modified tryptone soy broth medium quality assessment that is
tryptone soya broth culture medium (without additives )based problem; domestic tryptone soya broth culture
medium quality needs to be improved
Key words modified trypticase soy broth medium; selective enrichment medium; turbidity value
链球菌归属于链球菌属,在伯杰氏系统细菌学手册列有30多个种。链球菌种类很多,在自然界分布很
广,水、尘埃、动物体表、消化道、泌尿生殖道黏膜、乳汁
作者简介:正洪亮(1981-),男(汉),工程师,倾土研究生,从事食品等都有存在,有些是非致病菌,有些构成人和动物的
微生物检测。
正常菌群。在链球菌属中与食品卫生和安全有关的链