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为了研究水饺中的背景菌对冷冻亚致死金黄色葡萄球菌修复的影响,首先将冷冻亚致死金黄色葡萄球菌在酵母含量为0.6%的胰蛋白胨大豆肉汤和10%氯化钠胰酪胨大豆肉汤中的生长情况作对比,然后将冷冻亚致死的金黄色葡萄球菌接种至含有不同浓度的速冻水饺背景菌的培养液中,24 h内每2 h测定其菌落总数和金黄色葡萄球菌的数量,用Gompertz模型计算其生长参数。结果表明:10%氯化钠胰酪胨大豆肉汤对冷冻亚致死金黄色葡萄球菌的修复有抑制作用;背景菌的存在对冷冻亚致死的金黄色葡萄球菌的生长速率和迟滞期有影响,背景菌的浓度越高,金黄色葡萄球菌的数量就越少。本研究结果对于速冻食品中金黄色葡萄球菌的定量检测技术及标准的建立具有一定的参考作用。
To investigate the effect of background bacteria in dumplings on the repair of frozen sub-lethal S. aureus, first, frozen sub-lethal S. aureus was cultured in tryptic soy broth with 0.6% yeast extract and 10% sodium chloride trypticase soy Broth growth contrast, and then the frozen sub-lethal Staphylococcus aureus inoculated into the medium containing different concentrations of quick-frozen dumpling background bacteria within 24 h every 2 h to determine the total number of colonies and Staphylococcus aureus Quantities were calculated using the Gompertz model for their growth parameters. The results showed that 10% sodium chloride, tryptone and soy broth inhibited the repair of frozen-thawing staphylococcus aureus; the presence of bacterium had an effect on the growth rate and lag phase of frozen-thawed Staphylococcus aureus, The higher the concentration of background bacteria, the less the number of Staphylococcus aureus. The results of this study for frozen foodstuffs in Staphylococcus aureus quantitative detection techniques and standards have some reference.