Morris G K, Dunn C G
Appl Microbiol. 1970 Aug;20(2):192-5. doi: 10.1128/am.20.2.192-195.1970.
Cultures of 68 samples of fresh pork sausage purchased locally were incubated at 37 and 43 C, with and without Tergitol No. 7 (sodium heptadecyl sulfate) added to the tetrathionate-Brilliant Green enrichment broth. The results indicated an advantage in incubating the tetrathionate broth at 43 C rather than 37 C in attempting to isolate salmonellae from pork sausage. Without Tergitol, more samples were positive at 43 C than at 37 C, but with Tergitol there was no difference. The higher temperature suppressed the competing gram-negative bacteria and permitted Salmonella to grow in relatively pure culture, thus providing an advantage for isolating and identifying the organisms. Tergitol dispersed and emulsified the fat which improved the isolation of Salmonella when the cultures were incubated at 37 C but not at 43 C. Brilliant Green-sulfadiazine agar was superior to bismuth sulfite agar for isolating salmonellae from tetrathionate broth cultures of fresh pork sausage.
对本地购买的68份新鲜猪肉香肠样本进行培养，在四硫磺酸盐-煌绿增菌肉汤中添加或不添加特吉托尔7号（十七烷基硫酸钠），分别于37℃和43℃进行培养。结果表明，在试图从猪肉香肠中分离沙门氏菌时，将四硫磺酸盐肉汤在43℃而非37℃下培养具有优势。不添加特吉托尔时，43℃下呈阳性的样本比37℃下更多，但添加特吉托尔后则没有差异。较高温度抑制了竞争性革兰氏阴性菌，使沙门氏菌能在相对纯净的培养物中生长，从而为分离和鉴定这些微生物提供了优势。当培养物在37℃而非43℃下培养时，特吉托尔能分散和乳化脂肪，从而改善沙门氏菌的分离效果。在从新鲜猪肉香肠的四硫磺酸盐肉汤培养物中分离沙门氏菌方面，煌绿磺胺嘧啶琼脂优于亚硫酸铋琼脂。
