Kang Il-Byeong, Chon Jung-Whan, Kim Dong-Hyeon, Jeong Dana, Kim Hong-Seok, Kim Hyunsook, Seo Kun-Ho
Center for One Health, College of Veterinary Medicine, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 05029, Republic of Korea.
Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Republic of Korea.
J Food Prot. 2017 Mar;80(3):502-505. doi: 10.4315/0362-028X.JFP-16-206.
A modified polymyxin-egg yolk-mannitol-bromothymol blue agar (mPEMBA) was developed by supplementing polymyxin-egg yolk-mannitol-bromothymol blue agar (PEMBA) with trimethoprim to improve the selectivity for and recoverability of Bacillus cereus from naturally and artificially contaminated food samples. The number of B. cereus in mPEMBA was significantly higher than in PEMBA, indicating better recoverability (P < 0.05) in red pepper powder (PEMBA 0.80 ± 0.22 log CFU/g versus mPEMBA 1.95 ± 0.17 log CFU/g) and soybean paste (PEMBA 2.19 ± 0.18 log CFU/g versus mPEMBA 3.09 ± 0.13 log CFU/g). In addition, mPEMBA provided better visual differentiation of B. cereus colonies than PEMBA, which is attributable to the reduced number of competing microflora. We conclude that the addition of trimethoprim to PEMBA could generate a synergistic effect to improve selectivity for B. cereus .
通过在多粘菌素 - 蛋黄 - 甘露醇 - 溴百里酚蓝琼脂（PEMBA）中添加甲氧苄啶，开发出一种改良的多粘菌素 - 蛋黄 - 甘露醇 - 溴百里酚蓝琼脂（mPEMBA），以提高从天然和人工污染食品样本中分离蜡样芽孢杆菌的选择性和回收率。mPEMBA中蜡样芽孢杆菌的数量显著高于PEMBA，表明在辣椒粉（PEMBA为0.80±0.22 log CFU/g，mPEMBA为1.95±0.17 log CFU/g）和豆瓣酱（PEMBA为2.19±0.18 log CFU/g，mPEMBA为3.09±0.13 log CFU/g）中具有更好的回收率（P<0.05）。此外，与PEMBA相比，mPEMBA能更好地通过视觉区分蜡样芽孢杆菌菌落，这归因于竞争性微生物数量的减少。我们得出结论，在PEMBA中添加甲氧苄啶可产生协同效应，提高对蜡样芽孢杆菌的选择性。
