Villagarcia N
J Appl Bacteriol. 1985 Feb;58(2):123-9. doi: 10.1111/j.1365-2672.1985.tb01438.x.
Four methods for the identification of Enterobacteriaceae in cooked frozen meat have been appraised. Although these methods could be modified to improve efficiency they could be clearly classified into two categories: (i) those that allow identification to genus level and which often cannot discriminate between two genera without the help of additional reactions; (ii) those that allow identification to species level and which only occasionally require additional reactions to differentiate one species from another. A different evaluation criterion was followed for each of these categories. In the first, as methods lead to final identification by means of data furnished by the manufacturer or via a number code which does not indicate probability, reactions were compared with those obtained by classical methods. In the second group, every number code admits three possibilities and indicates a probable biotype for each, thus reducing the risk of faulty interpretation on the part of the operator while also compensating for deficiencies of certain reactions. Evaluation was therefore based on the percentage of correctly identified cases per species. Efficiencies of the main biochemical reactions are also discussed.
对熟冻肉中肠杆菌科细菌的四种鉴定方法进行了评估。尽管这些方法可以进行修改以提高效率，但它们可明确分为两类：（i）那些能鉴定到属水平的方法，通常在没有额外反应的帮助下无法区分两个属；（ii）那些能鉴定到种水平的方法，仅偶尔需要额外反应来区分不同种。对这两类方法采用了不同的评估标准。在第一类中，由于方法是通过制造商提供的数据或不表示概率的数字编码来进行最终鉴定，因此将反应与经典方法获得的反应进行了比较。在第二类中，每个数字编码有三种可能性，并为每种可能性指明一种可能的生物型，从而降低了操作人员错误解读的风险，同时也弥补了某些反应的不足。因此，评估是基于每个物种正确鉴定案例的百分比。还讨论了主要生化反应的效率。
