对热处理嗜热脂肪芽孢杆菌芽孢条带的培养基恢复能力的评估。
The evaluation of the recovery capacity of media for heat-treated Bacillus stearothermophilus spore strips.
作者信息
Brown G D, Gaze J E
机构信息
Campden Food Preservation Research Association, Chipping Campden, Gloucestershire, U.K.
出版信息
Int J Food Microbiol. 1988 Oct;7(2):109-14. doi: 10.1016/0168-1605(88)90003-7.
Six media were assessed for their capacity to recover spores of Bacillus stearothermophilus from three commercially available types of spore strip heated for up to 5 min at 121 degrees C in steam. All media recovered similar numbers of spores from unheated strips; however, there was considerable difference in survivor counts when the media were used to recover heated spores. Media containing starch consistently recovered the highest number of spores. The greatest difference in recovery capacity between the media was observed when spore strips were heated for 5 min at 121 degrees C.
对六种培养基进行了评估，以测定其从三种市售类型的芽孢条带中复苏嗜热脂肪芽孢杆菌孢子的能力，这些芽孢条带在121℃蒸汽中加热长达5分钟。所有培养基从未加热的芽孢条带中复苏的孢子数量相似；然而，当使用这些培养基来复苏加热后的孢子时，存活菌数存在显著差异。含有淀粉的培养基始终能复苏出最高数量的孢子。当芽孢条带在121℃加热5分钟时，观察到培养基之间复苏能力的最大差异。
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