一种用于食品中大肠杆菌计数的替代方法。
An alternative approach for enumeration of Escherichia coli in foods.
作者信息
Cakir I, Dogan H B, Halkman A K, Worobo R W
机构信息
Department of Food Engineering, Faculty of Agriculture, Ankara University, Diskapi, Turkey.
出版信息
Int J Food Microbiol. 2001 Sep 1;68(3):217-23. doi: 10.1016/s0168-1605(01)00488-3.
An assay to screen Escherichia coli in foods using MUG supplemented lauryl sulfate tryptose (LST) broth instead of tryptone water (TW) medium was evaluated. The results presented in this paper suggest that this method is more sensitive for lower levels of E. coli, faster (16-18 h vs. 6-10 days) and less expensive (2.454 vs. 2.887 EURO/sample) than the standard ISO procedure. Thus, this method may be beneficial for use when both fecal coliforms and E. coli analyses are required in food systems.
评估了一种使用添加了4-甲基伞形酮-β-D-葡萄糖醛酸苷（MUG）的月桂基硫酸盐胰蛋白胨肉汤（LST）代替胰蛋白胨水（TW）培养基来筛查食品中大肠杆菌的检测方法。本文给出的结果表明，该方法对于较低水平的大肠杆菌更为灵敏，速度更快（16 - 18小时对比6 - 10天），且比标准ISO方法成本更低（每个样品2.454欧元对比2.887欧元）。因此，当食品体系中需要同时进行粪大肠菌群和大肠杆菌分析时，该方法可能会很有用。
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