Shintani H, Sasaki K, Kajiwara Y, Itoh J, Takahashi M, Kokubo M
National Institute of Health Sciences of Ministry and Welfare, Tokyo, Japan.
PDA J Pharm Sci Technol. 2000 Jan-Feb;54(1):6-12.
Variation in decimal reduction (D) time/value for attaining sterility assurance was reported in terms of difference between lot to lot and/or manufacturer to manufacturer of soybean casein digest (SCD) culture medium. The D value variation phenomenon itself due to SCD culture medium was reported by Graham et al; however, it was not sufficiently clarified what constituent(s) of SCD culture medium would mainly contribute to the variation of D value. If it is not well clarified, the reproducible sterility assurance cannot be successfully attained. The authors studied individually the constituent of SCD broth (SCDB), SCD agar (SCDA) and SCD broth plus 1.5% agar (SCDB/A). As a result, the culture medium constituent causing D value variation among SCD culture medium was determined as the difference of calcium (Ca) amount as well as the presence and the absence of K2HPO4 in SCD culture medium. Additionally, it was clarified D value differed significantly between SCDB and SCDA. D value using the former was around 1 min lower than that using the latter. This phenomenon can be explained from the formation of insoluble CaHPO4 in SCDB culture medium, resulting in insufficiency of usable Ca to B. stearothermophilus in SCDB culture medium.
据报道,大豆酪蛋白消化物(SCD)培养基批次间和/或生产商之间在达到无菌保证水平的十进制减少(D)时间/值上存在差异。Graham等人报道了由于SCD培养基导致的D值变化现象;然而,SCD培养基的哪些成分主要导致D值变化尚未得到充分阐明。如果不能很好地阐明这一点,就无法成功实现可重复的无菌保证。作者分别研究了SCD肉汤(SCDB)、SCD琼脂(SCDA)以及添加1.5%琼脂的SCD肉汤(SCDB/A)的成分。结果表明,SCD培养基中导致D值变化的培养基成分是钙(Ca)含量的差异以及SCD培养基中K2HPO4的有无。此外,还明确了SCDB和SCDA之间的D值存在显著差异。使用前者的D值比使用后者的D值低约1分钟。这种现象可以从SCDB培养基中不溶性CaHPO4的形成来解释,这导致SCDB培养基中嗜热脂肪芽孢杆菌可用的Ca不足。