Culture medium for thermo-acid resistant bacterium

Abstract

This invention relates to a heat-proof and acid resistant fungi culture medium. The medium is made by peptone, glucose, yeastrel, dipotassium hydrogen phosphate, soluble starch, agar powder, 3.08% manganese sulfate solution and pure water, they are mixed and heated and dissolved, and high pressure sterilized. This invention medium has heat-proof and acid resistant character, and can accelerate the growing of the fungi in the medium, and the testing period is shorted, efficiency is improved, cost is reduced. The peptone, starch and manganese sulfate improve the quick grown of the fungi.

Description

technical field [0001] The invention relates to a culture medium, in particular to a culture medium for testing the growth of heat-resistant and acid-resistant bacteria in fruit and vegetable juices. Background technique [0002] In 1995, Dr. Hofsommer of Germany proposed that there is a very heat-resistant spore-forming bacterium that can survive the usual juice pasteurization conditions. This bacterium can grow spores under low pH conditions, and its metabolic process will be in the final product produces an unpleasant compound-like odor. Later, the bacteria was confirmed by Professor Baumgart as thermophilic acidophilic bacteria (Thermophilic acidophilic bacteria referred to as TAB). Shortly thereafter, research by British food experts showed that the odor produced by the corruption of the bacteria in the final product did affect the manufacture of branded products and pose a potential threat to the quality of the product. From 1992 to 1996, abnormal pollution caused by...

AI Technical Summary

Problems solved by technology

However, according to relevant documents and CD-ROM databases retrieved by the Shaanxi Science and Technology Information Institute, there is currently no test method and culture medium for heat-resistant and acid-resistant bacteria in fruit and vegetable juices in China, and the relevant importing countries of fruit and vegetable juices refuse to provide relevant technologies and methods. To strictly control the quality of fruit and vegetable juices, reduce trade disputes, and promote exports, it is urgent to develop a medium suitable for the growth of heat-resistant and acid-resistant bacteria in fruit and vegetable juices for inspection.