Gram L
Technological Laboratory, Danish Ministry of Fisheries, Lyngby.
Int J Food Microbiol. 1992 May;16(1):25-39. doi: 10.1016/0168-1605(92)90123-k.
Bacteria largely determine the quality of fresh and lightly preserved fish products. This paper surveys traditional and rapid methods for estimation of bacterial levels in seafood. The use of traditional agar techniques is discussed with reference to development of substrates and procedures suited for fish and fish products. This includes estimation of the bacteria specifically involved in the spoilage process. During the last decade, several microbiological rapid methods or principles (DEFT, microcolonies, Limulus lysate, ATP, conductance, microcalorimetry, reduction of trimethylamine oxide (TMAO)) have been suggested for estimating the bacteriological quality of seafoods. A brief survey of these methods and the results obtained is given. Preliminary results on development of poly- and monoclonal antibodies against Shewanella putrefaciens are mentioned. Future research may involve the development of DNA-probes against genes coding for specific spoilage reactions.
细菌在很大程度上决定了新鲜和轻度腌制鱼产品的质量。本文综述了估计海产品中细菌数量的传统方法和快速方法。文中讨论了传统琼脂技术的使用，并提及了适合鱼类和鱼产品的底物及程序的发展情况。这包括对参与腐败过程的特定细菌的估计。在过去十年中，已提出了几种微生物快速方法或原理（直接 epifluorescent 滤膜技术、微菌落、鲎试剂、三磷酸腺苷、电导率、微量量热法、氧化三甲胺还原法）用于估计海产品的细菌质量。本文对这些方法及其所得结果进行了简要综述。还提到了针对腐败希瓦氏菌的多克隆和单克隆抗体开发的初步结果。未来的研究可能涉及针对编码特定腐败反应的基因开发 DNA 探针。
