King G S, Niles A C, Murray P R
J Clin Microbiol. 1981 Nov;14(5):591-2. doi: 10.1128/jcm.14.5.591-592.1981.
We observed that the pH of positive blood culture broths was significantly lower than that of negative broths. However, significantly pH changes were generally not observed for subculture-positive, macroscopically negative blood culture broths. Therefore, although the pH of most positive blood culture broths was reduced significantly, this change was generally not useful for the early detection of positive cultures.
我们观察到阳性血培养肉汤的pH值显著低于阴性肉汤。然而,对于亚培养阳性、宏观上阴性的血培养肉汤,通常未观察到显著的pH变化。因此,尽管大多数阳性血培养肉汤的pH值显著降低,但这种变化通常对阳性培养物的早期检测并无帮助。