乙型溶血性链球菌在不同食品中存活期及检测方法研究

目的探索乙型溶血性链球菌的有效检测方法,为提高此类检测检出率提供依据。方法用合成和自制1%葡萄糖肉汤及匹克氏肉汤增菌,将食品染菌并检测其存活期。结果皮克氏肉汤增菌效果最佳,奶制品及其它营养丰富的食品中的乙型溶血性链球菌存活期较长。结论乙型溶血性链球菌增菌液用匹克氏肉汤效果最佳。不含蛋白质的碳水化合物,不需要进行该菌的检测。

Study on Survival Time of Beta Hemolytic Streptococcus in Different Foods and Its Detection Methods

Objective To explore effective detection methods of Beta Hemolytic Streptococcus so as to improve detecting level.Methods Firstly we used finished product of 1% glucose broth,1% glucose broth made by ourself and pikshi broth to culture the germ.Then we polluted the foods with the germ and detected its survival time.Results The optimal media was pikshi broth,and Survival Time of Beta Hemolytic Streptococcus was longer in milk products and other foods the rich in nutrients.Conclusions From all above we could find the pikshi broth was the optimal media in culture germ.At same time we suggested that some foods which didn't include protein no needed to detect.