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目的:分析常规检测中使用的伊红美蓝琼脂(EMB)、乳糖胆盐发酵培养基(LBB)、麦康凯琼脂(MCA)、肠道菌增菌肉汤(EEB)对-20℃冷冻损伤致泻大肠埃希菌生长的影响。方法:选用4株致泻大肠埃希菌作为研究菌株,-20℃冷冻贮存不同时间后,分析EMB、LBB、MCA、EEB对其生长的影响。结果:1.除EMB培养基外,LBB、MCA、EEB培养基可抑制-20℃冷冻损伤致泻大肠埃希菌的生长,MCA、EEB的抑制作用大于LBB的抑制作用;2.不同的菌株对冷冻的敏感性不同。在不同的冷冻时间,菌株的死亡率、损伤率不同。结论:常规检测中使用的LBB、MCA、EEB可抑制-20℃冷冻损伤致泻大肠埃希菌的生长。
OBJECTIVE: To analyze the effects of EMB, LBB, MCA and EEB used in routine tests on freezing injury at -20 ℃ Effect of diarrhea on the growth of Escherichia coli. Methods: Four strains of Escherichia coli causing diarrhea were selected as experimental strains. After frozen at -20 ℃ for different time, the effects of EMB, LBB, MCA and EEB on their growth were analyzed. In addition to EMB medium, LBB, MCA, EEB medium can inhibit the growth of frozen-induced Escherichia coli at -20 ℃, the inhibitory effect of MCA, EEB is greater than the inhibition of LBB; 2. Different strains Sensitivity to freezing is different. At different freezing time, the strain mortality rate, injury rate is different. Conclusion: LBB, MCA and EEB used in routine tests can inhibit the growth of Escherichia coli induced by -20 ℃ freezing injury.