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ATP发光技术测定辐照前脱水蔬菜和调味品的含菌量
引用本文:冯敏,高岳,吕海燕,杨书华,万定珍,王泽港,罗时石,马飞,葛才林.ATP发光技术测定辐照前脱水蔬菜和调味品的含菌量[J].核农学报,2005,19(4):282-285.
作者姓名:冯敏  高岳  吕海燕  杨书华  万定珍  王泽港  罗时石  马飞  葛才林
作者单位:扬州大学江苏省作物遗传生理重点实验室,江苏,扬州,225009
摘    要:用ATP发光技术测定脱水蔬菜和调味品的初始含菌量,发现脱水蔬菜和调味品中细菌ATP的生物发光强度与其初始含菌量之间显著相关,从样品的制备到获得ATP发光强度结果的检测过程仅需1~2h。该技术可用于辐照灭菌前的微生物检测。

关 键 词:脱水蔬菜    调味品    初始含菌量    ATP生物发光    快速检测
文章编号:1000-8551(2005)04-282-04
收稿时间:2004-09-07
修稿时间:2004年9月7日

THE RAPID BIOLUMINESCENCE ASSAY METHOD FOR CONTENT OF BACTERIA IN DEHYORATED VEGETABLE AND CONDIMENT BEFORE RADIATION
FENG Min,GAO Yue,LU Hai-yan,YANG Shu-hua,WAN Ding-zhen,WANG Ze-gang,LUO SHI-shi,MA Fei,GE Cai-lin.THE RAPID BIOLUMINESCENCE ASSAY METHOD FOR CONTENT OF BACTERIA IN DEHYORATED VEGETABLE AND CONDIMENT BEFORE RADIATION[J].Acta Agriculturae Nucleatae Sinica,2005,19(4):282-285.
Authors:FENG Min  GAO Yue  LU Hai-yan  YANG Shu-hua  WAN Ding-zhen  WANG Ze-gang  LUO SHI-shi  MA Fei  GE Cai-lin
Abstract:The microbial colony-forming unit (cfu) in dehydrated vegetable and condiment was determined by using ATP bioluminescence method. The result showed that bioluminescence of ATP was correlative to the microbial cfu obviously. The detecting time was within 1~2h. This method could be applied to determine micro load of products before irradiation sterilization.
Keywords:dehydrated vegetable  condiment  initialization cfu of bacteria  ATP bioluminescence  rapid assay  
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