Culture medium for detection of microorganisms causing soy source spoilage and detection method

A culture medium and microbial technology, which is applied in the field of microbial culture medium and detection, can solve the problems of microbial re-contamination, incomplete sterilization of soy sauce, etc., and achieve the effects of low cost, favorable growth and reproduction, and prevention of bottle swelling

Inactive Publication Date: 2015-10-28
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the deficiencies of the prior art, and provides a culture medium and a detection method for detecting microorganisms that cause soy sauce to deteriorate, so as to detect incomplete sterilization of soy sauce or recontamination by microorganisms after sterilization

Method used

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  • Culture medium for detection of microorganisms causing soy source spoilage and detection method
  • Culture medium for detection of microorganisms causing soy source spoilage and detection method

Examples

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Embodiment 1

[0029] 1. Preparation of culture medium:

[0030] Weigh raw materials: peptone 15g, casein 8g, yeast extract 5g, beef extract 5g, glucose 26g, sodium chloride 6g; add these raw materials into distilled water and stir, dissolve and set the volume to 1000mL, adjust the pH value to 5.0±0.2 Get the culture medium.

[0031] 2. Detection of microorganisms in soy sauce that cause turbidity, flowering and gas production:

[0032] Take 3 clean test tubes with inverted Duchenne tubules inside, fill each of the test tubes with 27mL of the above-mentioned medium, plug the test tube stoppers and wrap the test tubes with kraft paper, and sterilize at 121°C for 30min. The test tube is used as a sterile medium for test tubes.

[0033] Under aseptic operation, take a sterile Erlenmeyer flask containing 5 glass beads, add the soy sauce sample to be tested, keep the natural pH, fully oscillate and shake well, take a test tube of sterile medium in step A as a blank control, Then get 3 test tub...

Embodiment 2

[0036] 1. Preparation of culture medium:

[0037] Weigh raw materials: peptone 15g, casein 8g, yeast extract 5g, beef extract 5g, glucose 26g, sodium chloride 6g; add these raw materials into distilled water and stir, dissolve and set the volume to 1000mL, adjust the pH value to 5.0±0.2 Get the culture medium.

[0038] 2. Detection of microorganisms in soy sauce that cause turbidity, flowering and gas production:

[0039] Take 8 clean test tubes with inverted Duchenne tubes inside, fill each test tube with 27mL of the above medium, plug the test tubes and wrap the test tubes with kraft paper, and sterilize at 121°C for 30min. The test tube is used as a sterile medium for test tubes.

[0040] Under aseptic operation, take a sterile Erlenmeyer flask containing 3 glass beads, add the soy sauce sample to be tested, keep the natural pH, oscillate and shake well, take a test tube of sterile medium in step A as a blank control, Then get 3 test tubes of aseptic medium to inoculate ...

Embodiment 3

[0043] 1. Preparation of culture medium:

[0044] Weigh raw materials: peptone 10g, casein 8g, yeast extract 10g, beef extract 2g, glucose 20g, sodium chloride 8g; add these raw materials into distilled water and stir, dissolve and set the volume to 1000mL, adjust the pH value to 5.0±0.2 Get the culture medium.

[0045] 2. Detection of microorganisms in soy sauce that cause turbidity, flowering and gas production:

[0046] Take 5 clean test tubes with inverted Duchenne tubules inside, fill each of the test tubes with 27mL of the above medium, plug the test tubes and wrap the test tubes with kraft paper, and sterilize at 121°C for 30min. The test tube is used as a sterile medium for test tubes.

[0047] Under aseptic operation, take a sterile Erlenmeyer flask containing 4 glass beads, add the soy sauce sample to be tested, keep the natural pH, fully oscillate and shake well, take 1 tube of sterile medium in step A as a blank control, Then get 3 test tubes of aseptic medium t...

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Abstract

The invention discloses a culture medium for detection of microorganisms causing soy source spoilage and a detection method. The culture medium is obtained by dissolving raw materials with distilled water to a constant volume of 1000 mL, and adjusting the pH value of the solution to 5.0+ / -0.2, wherein the raw materials comprise 5-15 g of peptone, 3-8 g of casein, 5-10 g of a yeast extract, 2-7 g of a beef extract, 10-30 g of glucose and 3-8 g of sodium chloride. The detection method comprises the following steps: filling test tubes with the culture medium for sterilization; after the sterilization, inoculating a to-be-detected soy source sample for 48 hours' culture at a constant temperature of 30-37 DEG C; observing whether bubbles, muddy substances and bacteria films are generated or not, slowly adding a methyl red indicator along the walls of the test tubes without shaking, and observing whether the upper layers of culture solutions turn yellow or not. The culture medium helps aerogenic microorganisms reproduce and release gas within a relatively short period of time, and helps film-forming microorganisms reproduce and generate bacteria films within a short period of time; the detection method is simple; the detection result is accurate.

Description

technical field [0001] Embodiments of the present invention relate to the field of soy sauce quality detection, and more specifically, embodiments of the present invention relate to a culture medium and detection method for detecting microorganisms that cause soy sauce to deteriorate. Background technique [0002] As a traditional condiment, soy sauce is rich in nutrition and delicious. It is brewed from raw materials such as soybeans and wheat through the action of Aspergillus oryzae. During the production process, beneficial microorganisms such as yeast participate in fermentation to form flavor substances, and then sterilized by heat However, if the sterilization is not complete or it is re-contaminated by microorganisms after sterilization, these microorganisms will use the sugar and other nutrients in the soy sauce to produce gas or form a bacterial film, which will cause the soy sauce to become turbid, bloom, and swell. The bottle expands the bag, which seriously affec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/04
Inventor 杨莉薛建华甘学锋王福中李磊谭檑张建林李勇刘刚许平
Owner 四川清香园调味品股份有限公司
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