食品中蜡样芽孢杆菌的计数
Enumeration of Bacillus cereus in foods.
作者信息
Mossel D A, Koopman M J, Jongerius E
出版信息
Appl Microbiol. 1967 May;15(3):650-3. doi: 10.1128/am.15.3.650-653.1967.
Abstract
For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the failure of B. cereus to dissimilate mannitol, and the ability of most strains to produce phospholipase C. When a high degree of selectivity was required, polymyxin B sulfate in a concentration of 10 ppm appeared to be the most effective selective additive. Useful characteristics for the identification of presumptive isolates of B. cereus were found to be: morphology, dissimilation of glucose mostly to acetyl methyl carbinol under anaerobic conditions, hydrolysis of starch and gelatin, reduction of nitrate, and growth on 0.25% chloral hydrate agar.
摘要
为了对食品中蜡样芽孢杆菌的营养细胞和孢子进行计数，已开发出一种甘露醇-蛋黄-酚红琼脂，它利用了蜡样芽孢杆菌不能异化甘露醇的特性以及大多数菌株产生磷脂酶C的能力。当需要高度选择性时，浓度为10 ppm的硫酸多粘菌素B似乎是最有效的选择性添加剂。已发现用于鉴定蜡样芽孢杆菌推定分离株的有用特征为：形态、在厌氧条件下葡萄糖大多异化生成乙酰甲基甲醇、淀粉和明胶水解、硝酸盐还原以及在0.25%水合氯醛琼脂上生长。
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