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

A culture medium and lactic acid bacteria technology, applied in the field of microorganisms, can solve the problems of not being able to simulate the growth environment of microorganisms well, and achieve the effect of rapid growth and acid production and shortened detection time

Active Publication Date: 2016-02-03
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Detection of finished soy sauce: the presence of spoilage lactic acid bacteria in samples 1 and 2

[0049] (1) The composition of the culture medium:

[0050] Glucose 20g, maltose 15g, peptone 10g, yeast extract powder 4g, beef extract powder 10g, dipotassium hydrogen phosphate 2g, triammonium citrate 2g, sodium acetate 5g, magnesium sulfate 0.2g, manganese sulfate 0.04g, Tween-801g, Soluble starch 1g, ferrous sulfate heptahydrate 0.5g, uncontaminated soy sauce filtrate 100mL, distilled water 900mL, adjust the pH value to 5.0, aliquot 10mL into sterile test tubes, sterilize at 115°C for 15min.

[0051] (2) Inoculation, culture and detection

[0052] After the samples to be tested were shaken well, each sample was inoculated into 4 tubes, and each tube was inoculated with 1 mL. Take two tubes at random to measure total acid (calculated as lactic acid), and take the average value as the initial value of total acid X 0 , the remaining 2 tubes for each dilution were incu...

Embodiment 2

[0061] Detection of finished oyster sauce: the presence of spoilage lactic acid bacteria in samples 1 and 2

[0062] (1) The composition of the culture medium:

[0063] Glucose 10g, sucrose 20g, peptone 10g, yeast extract powder 4g, beef extract powder 5g, dipotassium hydrogen phosphate 2g, triammonium citrate 1g, sodium acetate 5g, magnesium sulfate 0.1g, manganese sulfate 0.04g, Tween-801g, Soluble starch 1g, nickel chloride hexahydrate 0.2g, uncontaminated oyster sauce and water (1:1) dilute 200mL of filtered clear liquid, distilled water 800mL, boil, adjust the pH value to 4.5, aliquot 10mL in sterile test tubes, Sterilize at 115°C for 15 minutes.

[0064] (2) Inoculation, culture and detection

[0065] After the samples to be tested were shaken well, each sample was inoculated into 4 tubes, and each tube was inoculated with 1 mL. Take two tubes at random to measure total acid (calculated as lactic acid), and take the average value as the initial value of total acid X ...

Embodiment 3

[0074] Detection of beer: the presence of spoilage lactic acid bacteria in samples 1 and 2

[0075] (1) The composition of the culture medium:

[0076] Glucose 10g, lactose 20g, peptone 10g, yeast extract powder 4g, beef extract powder 10g, dipotassium hydrogen phosphate 2g, triammonium citrate 2g, sodium acetate 5g, magnesium sulfate 0.2g, manganese sulfate 0.04g, Tween-801g, Soluble starch 0.5g, ferrous sulfate heptahydrate 0.5g, nickel chloride hexahydrate 0.5g, distilled water 600mL, boiled, sterilized at 115°C for 15min.

[0077] Sterilize 400mL of uncontaminated beer filtrate with a filter membrane with a pore size of 0.22μm, add it to the above-mentioned sterilized medium, adjust the pH value to 5.5, and dispense 10mL into sterile test tubes.

[0078] (2) Inoculation, culture and detection

[0079] After the samples to be tested were shaken well, each sample was inoculated into 4 tubes, and each tube was inoculated with 1 mL. Take two tubes at random to measure total...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/04C12R1/225
Inventor 章志超童星周其洋邹谋勇
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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