用于从食品中分离沙门氏菌的煌绿琼脂和赫氏肠杆菌琼脂培养基的比较。
Comparison of brilliant green agar and Hektoen enteric agar media in the isolation of salmonellae from food products.
作者信息
Goo V Y, Ching G Q, Gooch J M
出版信息
Appl Microbiol. 1973 Sep;26(3):288-92. doi: 10.1128/am.26.3.288-292.1973.
Brilliant Green (BG) agar and Hektoen enteric (HE) agar media were compared for their efficiency in isolating salmonellae from various food products. Of the 11,226 food specimens examined, 1,662 (or 14.9%) yielded salmonellae. Of this number, 1,475 (88.7%) were recovered from BG agar and 1,315 (79.1%) were recovered from HE agar media. The results indicate that BG agar is more effective in isolating salmonellae from food products. A smaller subsidiary study showed HE agar to be more selective than BG agar. Four hundred ten specimens yielded 92 nonlactose-fermenting isolants other than salmonellae on BG agar and only 11 such isolants on HE agar.
对煌绿（BG）琼脂培养基和赫氏肠（HE）琼脂培养基从各种食品中分离沙门氏菌的效率进行了比较。在检查的11226份食品样本中，1662份（或14.9%）检出沙门氏菌。其中，1475份（88.7%）从BG琼脂培养基中分离得到，1315份（79.1%）从HE琼脂培养基中分离得到。结果表明，BG琼脂培养基在从食品中分离沙门氏菌方面更有效。一项规模较小的辅助研究表明，HE琼脂培养基比BG琼脂培养基更具选择性。410份样本在BG琼脂培养基上除沙门氏菌外产生了92株非乳糖发酵分离株，而在HE琼脂培养基上仅产生了11株此类分离株。
Zotero 插件