A culture medium and detection method for gas-producing bacteria in cooking wine

Abstract

The invention discloses a culture medium and a detection method for gas-producing bacteria in cooking wine, comprising the steps of: diluting a sample of cooking wine to be tested, then inoculating it into a fermentation tube containing the culture medium, and cultivating it at 30°C±1°C for 48±2h Finally, detect the gas-producing bacteria according to the gas production of the fermentation tube; the culture medium is composed of the following raw materials in parts by weight: 10-30 parts of sucrose, 3-6 parts of yeast extract, 4-10 parts of peptone, and 3-3 parts of sodium chloride 10 parts, 2 to 8 parts of rice wine, 1 to 2 parts of Tween-80, 0.05 to 1 part of sodium thioglycolate, 0.2 to 0.6 parts of magnesium sulfate heptahydrate, 0.01 to 0.1 parts of methionine, and 0.01 to 0.01 parts of cysteine 0.2 parts, 1000 parts of distilled water. Using the detection method of the present invention, it is possible to detect cooking wine spoilage bacteria that are difficult to grow on conventional medium, and the detection results of the detection method have a good correlation with food deterioration and gas production. The quality provides a basis; the method has the advantages of high detection efficiency, simplicity, low cost, and easy promotion, and is suitable for industrial application in production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a culture medium and a detection method for gas-producing bacteria in cooking wine. Background technique [0002] During the storage and sales of bagged or filled food, unfavorable phenomena such as bag swelling, can filling, and juice overflow often occur, which shortens the effective shelf life of the product and reduces the market competitiveness of the product, causing great troubles to enterprises and consumers and food safety. question. Current research shows that most of the problems of food bags and cans are caused by the contamination of gas-producing microorganisms, and there are many types of gas-producing microorganisms, such as facultative anaerobic yeasts, lactic acid bacteria, anaerobic aerogenes, and Clostridium Wait. This type of gas-producing microorganisms can be detected through conventional medium culture, and then the microorganisms are killed by heat sterili...

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.