番茄酱中厌氧菌检测方法的研究

目前国内番茄酱的微生物检验仅限于罐头食品的商业无菌及霉菌的镜检计数.有关番茄酱中微生物的研究报道主要来自国外,内容涉及番茄酱中微生物种类、性质,种群变化与番茄酱品质的关系等,而番茄酱中厌氧菌的检测方法国内外文献未见报道.随着科技的发展,人们的生活水平的提高,人们对厌氧菌的认识也有所增强,厌氧菌对罐头食品的污染越来越引起人们的重视.所以建立番茄酱中厌氧菌的检测方法非常必要.通过大量的试验,筛选番茄酱中厌氧菌的增菌培养基及分离培养基,建立了番茄酱厌氧菌分离培养及检测方法.

The Study on Method for Determination of the Anaer in Tomato Paste

Up to now microbiological examination of the tomato paste is restricted only to the examination of commercial steilezation of canned food and detection of Molds in our country.The studying papers of microbiology in the tomoto paste come from abroad.The contents of the papers include the kinds and essence of microorganism and microbiological population associated with the quality of tomato paste.By science technology development and standard of living improvment,the people know about the anaer much more and the pollution from the anaer in tomato catsup is taken in account.So establishing the method for determination of the anaer in tomato paste is significantly necessary. The method for determination of the anaer in the tomato paste is established by a lot of tests and selection for the Anaerobe Enrichment Mediums and Anaerobe Isolation Mediuns.