Micro-calorimetric method suitable for quickly detecting total amount of microorganisms in food

A technology of microcalorimetry and microorganisms, which is applied in the field of micromethods for the total number of microorganisms, and can solve the problems of reduced practicability and poor parallelism of measurement results, etc.

Inactive Publication Date: 2009-12-02
UNIV OF SHANGHAI FOR SCI & TECH
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Problems solved by technology

However, due to the small amount of heat released by the growth of microorganisms, it can only be detected by using a high-precision Micro DSCIII microcalorimeter. However, due to the poor parallelism of the measurement results, the practicability of this method is reduced.

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  • Micro-calorimetric method suitable for quickly detecting total amount of microorganisms in food
  • Micro-calorimetric method suitable for quickly detecting total amount of microorganisms in food
  • Micro-calorimetric method suitable for quickly detecting total amount of microorganisms in food

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[0018] A microcalorimetric method suitable for rapid detection of the total number of microorganisms in food, by detecting the CO produced during the growth of microorganisms 2 The amount detects the total number of microorganisms in food.

[0019] Since the exotherm of bacterial growth is something that every bacterial species produces, the replacement needs to be equally universal. The basic growth process of microorganisms is:

[0020] C source + O 2 +N source→cell mass+H 2 O+CO 2 +product+heat

[0021] It can be seen from the above equation that microorganisms decompose and utilize various energy substances, in addition to growth, they also produce water, CO 2 , various products and heat. Since the microorganisms are cultivated in a water environment, the water produced cannot be detected, and the heat has been negated. At the same time, the products produced by different microorganisms are different, and no commonality can be found from them. Therefore, CO 2 would ...

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Abstract

The invention relates to a micro-calorimetric method suitable for quickly detecting total amount of microorganisms in food, which changes microorganism growth heat release into acid-base reaction heat release, and comprises the following steps: 1) detecting CO2 released by thalli growth instead of detecting thalli growth heat, and using the CO2 to perform acid-base chemical reaction with alkali liquor to release heat; and 2) neutralizing the residual alkali liquor in a Micro DSCIII sample cell and a reference cell with acid, wherein the alkali liquor in the reference cell is not neutralized by the CO2 so that the released heat is bound to be more than the heat of the sample cell, and the difference of the two heat values is the amount of the consumed alkali, thus the amount of the CO2 consumed by the consumed alkali can be calculated, and the amount of the microorganisms contained in a sample can be calculated according to a standard curve for measuring the total amount of bacteria. The micro-calorimetric method used for detecting the total amount of the microorganisms greatly improves the detection sensibility, shortens the detection time, and is applicable to detecting the total number of the microorganism through a calorimetric method.

Description

technical field [0001] The invention belongs to the technical field of rapid detection of food safety microorganisms, in particular to a micromethod suitable for detecting the total number of microorganisms in food. Background technique [0002] At present, the rapid detection technology based on metabolism researched at home and abroad mainly includes: ATP bioluminescence technology, enzyme substrate method, electrochemical technology, phage technology, etc. Most of these methods have the disadvantages of cumbersome operation and long detection time, and are affected by the complexity of samples, resulting in inaccurate results. [0003] Microcalorimetry is a method for the identification and detection of bacteria by measuring the change in heat as they grow. The heat generated by microorganisms during growth is measured by a sensitive microcalorimeter. Due to the different metabolism of different bacteria, the measured heat maps are also different. However, due to the co...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N25/48
Inventor 李学辉徐斐李思超章海鹏
Owner UNIV OF SHANGHAI FOR SCI & TECH
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