九种动物性食品致病菌通用前增菌方法的研究

为探索快速多重检测食源性致病菌的方法,对污染动物性食品的大肠埃希氏菌O157:H7(EnterohemorrhagicEscherichiacoli O157:H7),副溶血性弧菌(Vibrio parahaemolyticus),创伤弧菌(Vibrio vulnificus),伤寒沙门氏菌(Salmonella typhi),金黄色葡萄球菌(Staphylococcus aureus),小肠结肠炎耶尔森氏菌(Yersinia enterocolitica),单核细胞增生李斯特氏菌(Listeriamonocytogenes),宋氏志贺氏菌(Shigella sonnei),荧光假单胞菌(Pseudomonas fluorescens)等九种致病菌进行了通用前增菌方法的研究。研究了培养基、培养温度和培养时间对九种菌前增菌效果的影响,结果表明:LB肉汤培养基,36℃培养18h,九种致病菌的增菌效果最好且数量级均衡一致,均达到108cfu·mL-1。

Study on Universal Preenrichment Method of Nine Species Animal Food Borne Pathogenic Bacteria

In order to explore multiple rapid method of detection of foodborne pathogenic bacteria,the study was held on universal preenrichment method of nine species animal food borne pathogenic bacteria：EnterohemorrhagicEscherichia coli O157：H7,Vibrio parahaemolyticus,Vibrio vulnificus,Salmonella typhi,Staphylococcus aureus,Yersinia enterocolitica,Listeria monocytogenes,Shigella sonnei,and Pseudomonas fluorescens. Effect of medium,incubation temperature and incubation time on the preenrichment of nine were studied.Results showed that the optimum conditions of preenrichment were LB broth medium,cultured at 36 ℃ for 18 h.At these conditions,the cell population was uniform and reached 108 cfu·mL-1.