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Salmonella one-step method selectivity enrichment medium in food and preparation method thereof

An enrichment medium, Salmonella technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of enrichment failure, affecting test results, consuming a lot of time and energy, etc.

Active Publication Date: 2015-09-09
上海秋昱实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Whether it is the Association of Standardized Chemical Inspection (AOAC), the International Organization for Standardization (ISO), or the national standard GB4789.4-2010, the detection of Salmonella in food must go through two steps of pre-enrichment and enrichment to enrich the Salmonella in the sample Culture, followed by subsequent isolation, physiological biochemical and serological identification, which usually takes a lot of time and energy, and different enrichment methods may also affect the test results, and are affected by factors such as cold and hot environments. Salmonella usually It is in a sub-lethal state, so it often leads to the failure of enrichment and missed detection
There are many current enrichment media, mainly for compound enrichment of various pathogenic microorganisms. Different pathogenic bacteria will inhibit each other in the same environment. At present, there are few one-step enrichment media for single pathogenic bacteria in food. , so it is of great significance to study the enrichment medium of specific pathogenic bacteria in food

Method used

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  • Salmonella one-step method selectivity enrichment medium in food and preparation method thereof
  • Salmonella one-step method selectivity enrichment medium in food and preparation method thereof
  • Salmonella one-step method selectivity enrichment medium in food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 2.5 g of tryptone, 7.5 g of fish powder peptone, 2 g of beef extract, 7.5 g of sodium chloride, 1 g of disodium hydrogen phosphate, 12 g of potassium dihydrogen phosphate, 1 g of mannitol, 15 g of sodium pyruvate, and Carbose 0.2 g, bile salt No. 5 5 g, sodium thiosulfate 10 g, distilled water 1000 mL.

[0019] Stir and dissolve tryptone, fish powder peptone, beef extract, sodium chloride, disodium hydrogen phosphate, potassium dihydrogen phosphate, mannitol, sodium pyruvate, acarbose, No. 3 bile salt, sodium thiosulfate, and distilled water , adjusted the pH to 7.2 with 1 mol / L NaOH, autoclaved at 121°C for 15 min, and stored at room temperature.

[0020] The cell concentration was 10 9 CFU / L Salmonella culture solution diluted 10 6 times, then take 1 mL and insert it into 99 mL prepared medium for Salmonella enrichment, so that the concentration of Salmonella bacteria in the medium is 10 1 CFU / L, culture at 37°C, 200 r / min shaker for 12 and 16 h...

Embodiment 2

[0024] Weigh 7.5 g of tryptone, 2.5 g of fish meal peptone, 8 g of beef extract, 2.5 g of sodium chloride, 2 g of disodium hydrogen phosphate, 6 g of potassium dihydrogen phosphate, 3 g of mannitol, 5 g of sodium pyruvate, and Carbose 1 g, bile salt No. 5 1.25 g, sodium thiosulfate 30 g, distilled water 1000 parts.

[0025] Stir and dissolve tryptone, fish powder peptone, beef extract, sodium chloride, disodium hydrogen phosphate, potassium dihydrogen phosphate, mannitol, sodium pyruvate, acarbose, No. 3 bile salt, sodium thiosulfate, and distilled water , adjusted the pH to 7.5 with 1 mol / L NaOH, autoclaved at 121°C for 15 min, and stored at room temperature.

[0026] The cell concentration was 10 9 CFU / L Salmonella culture solution diluted 10 6 times, then take 1 mL and insert it into 99 mL prepared medium for Salmonella enrichment, so that the concentration of Salmonella bacteria in the medium is 10 1 CFU / L, culture at 37°C, 200 r / min shaker for 12 and 16 h, ...

Embodiment 3

[0030] Weigh 5 g of tryptone, 5 g of fish meal peptone, 4 g of beef extract, 5 g of sodium chloride, 1.5 g of disodium hydrogen phosphate, 9 g of potassium dihydrogen phosphate, 2 g of mannitol, 10 g of sodium pyruvate, and Carbose 0.6 g, No. 3 bile salt 2.5 g, sodium thiosulfate 25 g, distilled water 1000 mL.

[0031] Stir and dissolve tryptone, fish powder peptone, beef extract, sodium chloride, disodium hydrogen phosphate, potassium dihydrogen phosphate, mannitol, sodium pyruvate, acarbose, No. 3 bile salt, sodium thiosulfate, and distilled water , adjusted the pH to 7.3 with 1mol / L NaOH, autoclaved at 121°C for 15 min, and stored at room temperature.

[0032] The cell concentration was 10 9 CFU / L Salmonella culture solution diluted 10 6 times, then take 1 mL and insert it into 99 mL prepared medium for Salmonella enrichment, so that the concentration of Salmonella in the medium is 10 1 CFU / L, culture at 37°C, 200 r / min shaker for 12 and 16 h, take 50uL of ...

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Abstract

The invention belongs to a selectivity enrichment medium of salmonella and relates to a selectivity enrichment medium which is used for enriching extremely little salmonella with recovery effect for damaged cells in food. The selectivity enrichment medium comprises formula raw materials in parts by weight: 2.5 to 7.5 parts of tryptone, 2.5 to 7.5 parts of fish meal tryptone, 2 to 8 parts of beef extract, 2.5 to 7.5 parts of NaCl, 1 to 2 parts of disodium hydrogen phosphate, 6 to 12 parts of monopotassium phosphate, 1 to 3 parts of mannitol, 5 to 15 parts of sodium pyruvate, 0.2 to 1 part of acarbose, 1.2 to 5 parts of No. 5 cholate, 10 to 30 parts of sodium thiosulfat and 1000 parts of distilled water, wherein the pH is 7.2 to 7.5.

Description

technical field [0001] The invention belongs to a selective enrichment culture medium for Salmonella, and relates to a selective enrichment culture medium for enriching food with a very small amount and capable of repairing damaged cells. technical background [0002] salmonella( Salmonella spp. ) is an important pathogenic bacteria in Enterobacteriaceae that can cause foodborne diseases. 70% to 80% of bacterial food poisoning incidents in my country are caused by Salmonella, and food poisoning caused by Salmonella often occupies the first place in bacterial food poisoning. [0003] Whether it is the Association of Standardized Chemical Inspection (AOAC), the International Organization for Standardization (ISO), or the national standard GB4789.4-2010, the detection of Salmonella in food must go through two steps of pre-enrichment and enrichment to enrich the Salmonella in the sample Culture, followed by subsequent isolation, physiological biochemical and serolo...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/42
CPCC12N1/20
Inventor 刘少伟毛贻政张伟王成刘璐王晨诚
Owner 上海秋昱实业有限公司
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