Kim S A, Lee Y M, Hwang I G, Kang D H, Woo G J, Rhee M S
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-713, Korea.
Lett Appl Microbiol. 2009 Nov;49(5):620-6. doi: 10.1111/j.1472-765X.2009.02714.x.
The efficiency of eight enrichment broths for the selective isolation of Campylobacter jejuni was compared to identify an optimal enrichment broth.
Brucella-FBP, Preston, Doyle and Roman, modified CCD (mCCD), Park and Sanders, Bolton, Hunt and Radle and Hunt broths were compared for their recovery of (i) Camp. jejuni in suspension, (ii) Camp. jejuni from inoculated ground pork, (iii) heat-injured Camp. jejuni (55 degrees C for 20 min) in suspension and (iv) heat-injured Camp. jejuni from inoculated ground pork. Hunt broth and Bolton broth showed the highest and most rapid enrichment efficacy for the cell suspensions and ground pork, respectively. Preston, Park and Sanders and mCCD broths had relatively high enrichment efficiencies, while Brucella-FBP broth was significantly inferior to the other broths (P < 0.05).
Cell recovery from the eight enrichment broths was dependent on the sample type and the state of the cells. The use of the appropriate broth is important for the rapid and efficacious enrichment of Camp. jejuni. In particular, heat-injured Camp. jejuni require a longer cultivation time and a suitable enrichment broth.
The results from the present study provide information for selecting the most appropriate enrichment broth for Camp. jejuni and may contribute to improved detection methods for the organism.
比较八种增菌肉汤对空肠弯曲菌进行选择性分离的效率，以确定最佳增菌肉汤。
比较了布鲁氏菌 - FBP肉汤、普雷斯顿肉汤、多伊尔和罗曼肉汤、改良CCD肉汤（mCCD）、帕克和桑德斯肉汤、博尔顿肉汤、亨特和拉德勒肉汤以及亨特肉汤对以下几种情况的回收率：（i）悬浮液中的空肠弯曲菌；（ii）接种碎猪肉中的空肠弯曲菌；（iii）悬浮液中热损伤的空肠弯曲菌（55℃处理20分钟）；（iv）接种碎猪肉中热损伤的空肠弯曲菌。亨特肉汤和博尔顿肉汤分别对细胞悬浮液和碎猪肉显示出最高且最快的增菌效果。普雷斯顿肉汤、帕克和桑德斯肉汤以及mCCD肉汤具有相对较高的增菌效率，而布鲁氏菌 - FBP肉汤明显低于其他肉汤（P < 0.05）。
从八种增菌肉汤中回收细胞取决于样品类型和细胞状态。使用合适的肉汤对于空肠弯曲菌的快速有效增菌很重要。特别是，热损伤的空肠弯曲菌需要更长的培养时间和合适的增菌肉汤。
本研究结果为选择最适合空肠弯曲菌的增菌肉汤提供了信息，并可能有助于改进该菌的检测方法。
