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投稿时间：2014-12-24
投稿时间：2014-12-24
中文摘要: 以烟台出产的巴氏消毒牛奶和面包为试材， 研究采用 2010 版国家标准进行食品微生物检测出现的菌落蔓延 问题。结果表明，检验的琼脂平板表面覆盖一层质量分数为 2.0 %的琼脂培养基或者覆盖一层质量分数为 4.0 %的琼脂 培养基，处理后能明显抑制菌落蔓延的形成，蔓延平板占比平均分别下降约 38.9 %、50.0 %，有效解决了蔓延菌落影响 食品微生物检测的问题。 其中覆盖一层 4.0 %的琼脂培养基的效果最为显著， 处理后试样菌落蔓延比例平均下降到25.0 %、27.8 %，适宜于食品微生物检测中使用。
Abstract:Using the material of pasteurized milk and bread produced in Yantai， this research adopt the 2010 edition of national standard to detection of food microorganism to inspect the appeared colonies spreading prob－ lem. The results showed that the inspected AGAR surface plate covering a layer of 2.0 %（mass fraction） AGAR culture medium or covering a layer of 4.0 %（mass fraction） AGAR culture medium， after processing it can in－ hibit the spreading of the colony formation obviously， the average decline rate of the spreading flat ratio account－ ed for about 38.9 %， 50.0 % ， it solved the problems of spreading colony affections over on the food microbe testing effectively. The sample which covered a layer of 4.0 % AGAR culture medium is the most effective one， after processing sample colonies， the average decline of the spreading rate dropped to 25.0 %， 27.8 %， which is suitable for using in food microbe testing.
文章编号：201606037 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| HU Shu-kai， WANG De-xue， SHAO An-tai， LI Ping-ping | Shandong Business Institute， Yantai 264670， Shandong， China |
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