过氧化氢酶或丙酮酸在检测金黄色葡萄球菌的最大可能数技术中的有益作用。
Beneficial effects of catalase or pyruvate in a most-probable-number technique for the detection of Staphylococcus aureus.
作者信息
Brewer D G, Martin S E, Ordal Z J
出版信息
Appl Environ Microbiol. 1977 Dec;34(6):797-800. doi: 10.1128/aem.34.6.797-800.1977.
Abstract
The effects of the addition of catalase (EC 1.11.1.6) or pyruvate on the enumeration of Staphylococcus aureus in Trypticase soy broth with 10% NaCl were examined using a most-probable-number technique. Addition of catalase or pyruvate to the broth increased enumeration of all heat-stressed S. aureus strains tested. Increases were also observed with nonstressed cells. Catalase and pyruvate were similarly effective when added to Trypticase soy broth-10% NaCl in enumerating staphylococci naturally present in low-temperature-rendered ground-beef samples.
摘要
采用最大可能数技术，研究了添加过氧化氢酶（EC 1.11.1.6）或丙酮酸对含10%氯化钠的胰蛋白酶大豆肉汤中金黄色葡萄球菌计数的影响。向肉汤中添加过氧化氢酶或丙酮酸可增加所有受试热应激金黄色葡萄球菌菌株的计数。在未受应激的细胞中也观察到增加。当添加到含10%氯化钠的胰蛋白酶大豆肉汤中时，过氧化氢酶和丙酮酸在计数低温加工碎牛肉样品中天然存在的葡萄球菌方面效果相似。
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