A kind of induction formation method of Salmonella in vbnc state

A Salmonella, state technology, applied in the field of food microbial cultivation and detection, can solve the problems of food safety and public health safety, and achieve the effect of avoiding the risk of contamination

Active Publication Date: 2018-05-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Once food-borne pathogens and spoilage bacteria enter the VBNC state, it will be very harmful to food safety and public health safety

Method used

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  • A kind of induction formation method of Salmonella in vbnc state
  • A kind of induction formation method of Salmonella in vbnc state
  • A kind of induction formation method of Salmonella in vbnc state

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Ultrasonic heat treatment is used to induce Salmonella typhimurium in BPY medium to enter the VBNC state

[0024] Take the number of cultivable bacteria as 10 7 ~10 8 CFU / mL of Salmonella typhimurium (strain number CMCC50115) BPY culture medium suspension 60 mL was aseptically transferred to a jacketed beaker. Connect to the circulating water bath device and set the temperature at 52°C. Equilibrate for 5 minutes, so that the temperature of the BPY bacterial solution in the center of the jacketed beaker is 52°C. Immediately turn on the ultrasonic device, using 190W power. Ultrasonic heat treatment for 20min. Remove the sample and cool to 4 °C.

[0025] Mix the Salmonella suspension before and after treatment evenly with a vortex mixer, take a sample by sterility test, and evenly spread it on an SS agar plate, place it upside down in a biochemical incubator, and incubate at 37°C for 24 hours. Salmonella colony growth, it is preliminarily believed that it ...

Embodiment 2

[0026] Example 2: Ultrasonic heat treatment is used to induce Salmonella typhimurium in bayberry juice to enter the VBNC state

[0027] Take the number of cultivable bacteria as 10 7 ~10 8 CFU / mL of Salmonella typhimurium (strain number CMCC50115) BPY medium suspension 60mL, centrifuged at 6000rpm for 5min, collected the bacterial sediment and transferred it to a jacketed beaker filled with 60mL bayberry juice after sterilization . Connect to the circulating water bath device and set the temperature to 45°C. Balance treatment for 2 minutes, so that the temperature of the bayberry juice bacterial liquid in the center of the jacketed beaker is 45°C. Immediately turn on the ultrasonic device, using 190W power. Ultrasonic heat treatment for 28min. Remove the sample and cool to 4 °C.

[0028] Mix the Salmonella suspension before and after treatment evenly with a vortex mixer, take a sample by sterility test, and evenly spread it on an SS agar plate, place it upside down in a ...

Embodiment 3

[0029] Example 3: Resuscitation of VBNC Salmonella typhimurium

[0030] Take 10 mL of the BPY bacterial solution that entered the VBNC state in Example 1, and centrifuge at 8000 rpm for 5 min. Rinse the bacterial cells twice with sterilized physiological saline, and finally suspend the bacterial cell pellet in 10 mL of sterilized BPY medium, and incubate at a constant temperature of 37°C and 200 rpm for 36 hours. Take 100 μL of the resuscitated bacterial solution and evenly spread it on the SS agar plate, place it upside down in the incubator, and incubate at 37°C for 24 hours, and record the number of viable Salmonella bacteria after the resuscitation according to the colony counting method. The results are shown in figure 1 .

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Abstract

The invention discloses a method for inducing and forming Salmonella in VBNC state. Under ultrasonic treatment at 190-570W for 5-25min, it was detected whether Salmonella was induced to enter the VBNC state. The invention expands the understanding of Salmonella in VBNC state, and provides theoretical basis and technical support for better application of ultrasonic heating technology to food processing, microbial control and food safety assurance.

Description

technical field [0001] The invention belongs to the field of food microorganism culture and detection, and more specifically relates to a method for inducing the formation of Salmonella in VBNC state. Background technique [0002] The Viable but non-culturable (VBNC) state of microorganisms refers to a special dormant state in which they have lost the ability to grow and reproduce on conventional media, but can recover and restore cultivability under suitable conditions. In 1982, Xu Huaishu et al. first discovered Vibrio cholerae (Vibrio cholerae) and Escherichia coli (Escherichia coli), which survived but could not be cultivated in estuarine and marine environments, until Colwell formally proposed the concept of VBNC in 1985. The VBNC status is found in more than 90 species of bacteria. In the process of food processing and storage, there are two main categories of physical stress factors and chemical induction factors to induce bacteria to enter the VBNC state. Physical ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N13/00C12Q1/10C12R1/42
Inventor 廖红梅蒋丽芬丁占生李群英
Owner JIANGNAN UNIV
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