摘要
目的:分析TTC在食品菌落总数检验中的使用方式,探讨不同浓度TTC溶液对菌落总数的影响。方法:按照《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2—2016)的方法,将TTC溶液采用不同的加入方式、浓度梯度实验观察其对菌落总数的影响。结果:TTC溶液应与培养基分开灭菌,在使用前与培养基混匀更利于菌落计数;在TTC浓度为0.0020%~0.0035%时,对菌落总数的抑制作用最弱,且菌落呈明显的红色,利于计数。
Objective:To analyze the use of TTC in food colony count test,and to explore the effect of different concentrations of TTC on total bacterial count.Method:According to the method of GB 4789.2—2016,TTC was added in different ways and concentration gradient experiments to observe its effect on the total number of colonies.Result:TTC should be sterilized separately from the culture medium,and it is more conducive to the colony count before use;when the concentration of TTC is 0.0020%~0.0035%,the inhibition effect on the total number of colonies is the weakest,and the colonies show obvious red color,which is conducive to count.
作者
李人趙
吴江霞
付刚剑
唐从霞
LI Renzhao;WU Jiangxia;FU Gangjian;TANG Congxia(Jiangzhong Diet Therapy Technology Co.,Ltd.,Jiujiang 332020,China)
出处
《食品安全导刊》
2022年第30期113-116,共4页
China Food Safety Magazine
关键词
食品
菌落总数检测
颜色反应
food
colony count detection
color reaction
