Moberg L J, Wagner M K, Kellen L A
General Mills, Inc., James Ford Bell Technical Center, Minneapolis, MN 55427.
J Assoc Off Anal Chem. 1988 May-Jun;71(3):589-602.
A collaborative study was conducted to compare a proposed LST-MUG method with the AOAC official method for Escherichia coli detection. E. coli produces an enzyme, beta-glucuronidase, which cleaves the substrate, 4-methyl-umbelliferyl-beta-D-glucuronide (MUG), to yield a fluorescent end product. Incorporation of the MUG substrate into lauryl tryptose broth (LST) enables a rapid quantitative method for screening E. coli, which is detected by fluorescence of the medium under longwave UV light. In this collaborative study, 5 food samples, 2 frozen (entree sauce/gravy and dairy topping) and 3 chilled (hamburger, pork sausage, and cheese), were tested for E. coli detection by 17 collaborating laboratories. Results indicate that the LST-MUG method is equal to or better than the current AOAC method for detecting E. coli. The LST-MUG method has been adopted official first action.
开展了一项合作研究，以比较提议的月桂基胰蛋白胨肉汤-4-甲基伞形酮-β-D-葡萄糖醛酸苷（LST-MUG）方法与美国公职分析化学师协会（AOAC）检测大肠杆菌的官方方法。大肠杆菌产生一种β-葡萄糖醛酸酶，该酶可裂解底物4-甲基伞形酮-β-D-葡萄糖醛酸苷（MUG），生成荧光终产物。将MUG底物加入月桂基胰蛋白胨肉汤（LST）中可形成一种快速定量方法，用于筛选大肠杆菌，通过在长波紫外光下培养基的荧光来检测。在这项合作研究中，17个合作实验室对5种食品样本进行了大肠杆菌检测，其中2种为冷冻样本（主菜酱汁/肉汁和乳制品浇头），3种为冷藏样本（汉堡、猪肉香肠和奶酪）。结果表明，LST-MUG方法在检测大肠杆菌方面等同于或优于当前的AOAC方法。LST-MUG方法已被正式首次采用。
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