Culture medium and detection method of aerogenic bacteria in cooking wine

Abstract

The invention discloses a culture medium and a detection method of aerogenic bacteria in cooking wine, comprising the steps of diluting a sample of cooking wine to be tested, inoculating the sample into a fermentation tube containing the culture medium, culturing for 48+ / -2 hours at 30+ / -1 DEG C, and detecting aerogenic bacteria according to whether the fermentation tube produces gas or not; the medium consists of the following parts by weight: 10 to 30 parts of sucrose, 3 to 6 parts of yeast extract, 4 to 10 parts of peptone, 3 to 10 parts of sodium chloride, 2 to 8 parts of yellow rice wine,and 1-2 parts of tween-80, 0.05-1 part of sodium thioglycolate, 0. 2-0.6 part of magnesium sulfate heptahydrate, 0. 01-0.1 part of methionine, 0. 01-0.2 part of cysteine and 1000 parts of distil water. The detection method of the invention can detect the spoilage bacteria of cooking wine which is difficult to grow on the conventional culture medium, and the detection result of the detection method has good correlation with the spoilage gas production of food, which provides the basis for improving the production process, controlling the product quality and improving the product quality The method has the advantages of high detection efficiency, simplicity, low cost and easy popularization, and is suitable for industrial application.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a culture medium and a detection method for aerobic bacteria in cooking wine. Background technique [0002] Bags or canned foods often have undesirable phenomena such as bag expansion, cans expansion, and juice overflow during storage and sales, which shortens the effective shelf life of products, reduces product market competitiveness, and causes greater troubles and food safety to enterprises and consumers problem. Current research shows that most of the problems of food bag expansion and can expansion are caused by pollution of gas-producing microorganisms. There are many types of gas-producing microorganisms, such as facultative anaerobes, yeasts, lactic acid bacteria, anaerobic aerogens, and clostridia. Wait. This kind of gas-producing microorganisms can be detected by conventional culture medium culture, and then the microorganisms can be killed by heat sterilization and other m...

AI Technical Summary

Problems solved by technology

[0003] In the Chinese patent CN201510507662.2, a method for detecting spoilage microorganisms in soy sauce is provided, which uses conventional medium to cultivate microorganisms, and then adds a chromogenic agent to identify microorganisms. This method cannot be used to detect microorganisms that are difficult to grow on conventional medium. Microorganisms; Chinese patent CN200810210886.7 provides a detection method for gas-producing bacteria-bacillus in condiments such as soy sauce, not in cooking wine products; The detection method of acid bacteria, the method is mainly to stain the microorganisms after being cultured in the conventional medium, and then observe with a microscope to determine whether they are infected with bacteria. This method cannot detect the gas-producing bacteria that are difficult to grow on the ordinary medium

[0004] The above-mentioned patent materials have reported a method for detecting soy sauce spoilage microorganisms by means of a chromogenic agent, a method for detecting gas-generating bacteria-Bacillus in soy sauce, and a method for detecting vinegar-contaminating bacteria by microscopic observation of microorganisms cultured in conventional medium, However, the above data lack a rapid identification method for a kind of gas-producing bacteria (such as Lactobacillus) that is difficult to grow on conventional culture media and cause cooking wine to deteriorate.