Culture medium for detecting difficult cultivation type lactic acid bacteria in food and detection method thereof

Abstract

The invention relates to a culture medium for detecting difficult cultivation type lactic acid bacteria in food and a detection method thereof. The formula in every 1000 parts of the culture medium includes: by weight, 10-40 parts of carbohydrate, 5-15 parts of peptone, 2-6 parts of yeast extract powder, 5-15 parts of beef extract powder, 1-3 parts of dipotassium hydrogen phosphate, 1-3 parts of triammonium citrate, 2.5-7.5 parts of sodium acetate, 0.1-0.3 part of magnesium sulfate, 0.02-0.06 part of manganese sulfate, 0.5-1.5 parts of tween-80, 0.5-1.5 parts of soluble starch, 0.2-2 parts of acid production metabolism promoting factor (ferrous sulfate heptahydrate and / or nickel chloride hexahydrate), 100-500 parts of unpolluted sample filtrate, and the balance distilled water. The pH adjusts to 4-5.5. The culture medium can simulate a real growing environment of the microorganism, and the solid difficult cultivation type lactic acid bacteria can be cultured rapidly because of the addition of the metabolism promoting factor. Whether the putrefying lactic acid bacteria exists can be determined simply and rapidly by using the culture medium to perform cultivation and fermentation, so that the rapid detection of the difficult cultivation type lactic acid bacteria on food can be realized.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a culture medium and a detection method for detecting difficult-to-culture lactic acid bacteria in food. Background technique [0002] Lactic acid bacteria is a general term for a group of bacteria that can ferment carbohydrates and produce large amounts of lactic acid. At present, such microorganisms play an important role in improving food preservation, food flavor, nutritional added value and regulating human intestinal flora because of their characteristics such as acid production and synthesis of lactobacillus. More and more lactic acid bacteria are being widely used as human probiotics. However, in the actual environment, foods such as alcoholic beverages, livestock, poultry and aquatic products are contaminated with lactic acid bacteria, resulting in food rancidity, peculiar smell, and severe deterioration of sensory quality. Therefore, for non-specific lactic acid bacteria...

AI Technical Summary

Problems solved by technology

Although these literatures focus on the typical spoilage lactic acid bacteria that are often polluted in beer, they cannot simulate the actual growth environment of microorganisms well, so as to realize the rapid cultivation and enrichment of lactic acid bacteria