烘焙食品中总微生物量测定及病原菌检验

M. V., D. D, S. S., V. S., A. V
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引用次数: 0

摘要

烘焙食品是地球上消费最广泛的食品。微生物变质是烘焙食品保质期短的最常见原因之一。本研究报道了从烘焙产品中分离微生物的方法。本研究旨在对细菌的分离、菌落总数和病原菌的检测进行展望。采用营养琼脂培养基进行细菌分离,采用菌落计数法进行菌落总数计数,采用甘露醇盐琼脂、EMB琼脂、氰胺琼脂和亚硫酸铋琼脂等特定培养基进行病原菌检测。对所得病原菌进行生化鉴定。在此之前进行了吲哚试验、MRVP试验、柠檬酸盐试验、过氧化氢酶试验、明胶酶试验和TSI试验。这些试验完成后,得到的微生物为沙门氏菌。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of Total Microbial Bioload and Pathogen Testing from Bakery Products
Bakery products are the most widely consumed food on the planet. Microbiological spoilage is one of the most common reasons for bakery products having a short shelf life. This study reports on isolation of microorganisms from bakery products. The study aimed to prospect the isolation of bacteria, total colony count and pathogen testing were carried out nutrient agar media and specific media. Isolation of bacteria was done using nutrient agar medium, total colony count was prosecuted by colony counting method and pathogen testing was performed using specific media like mannitol salt agar, EMB agar, cetrimide agar and bismuth sulphite agar. Biochemical characterization was executed for the obtained pathogen. It was preceded by test like indol test, MRVP test, simmon’s citrate test, catalase test, gelatinase test and TSI test. After completion of these tests it was concluded the obtained microorganism was Salmonella species.
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