【摘要】 目的:分析常规检测中使用的伊红美蓝琼脂(EMB)、乳糖胆盐发酵培养基(LBB)、麦康凯琼脂(MCA)、肠道菌增菌肉汤(EEB)对-20℃冷冻损伤致泻大肠埃希菌生长的影响。方法:选用4株致泻大肠埃希菌作为研究菌株,-20℃冷冻贮存不同时间后,分析EMB、LBB、MCA、EEB对其生长的影响。结果:1.除EMB培养基外,LBB、MCA、EEB培养基可抑制-20℃冷冻损伤致泻大肠埃希菌的生长,MCA、EEB的抑制作用大于LBB的抑制作用;2.不同的菌株对冷冻的敏感性不同。在不同的冷冻时间,菌株的死亡率、损伤率不同。结论:常规检测中使用的LBB、MCA、EEB可抑制-20℃冷冻损伤致泻大肠埃希菌的生长。更多还原

【Abstract】 Objective:To study the effects of the EMB,LBB,MCA and EEB on the survival of the freeze-injured diarrheogenic Escherchia coli at-20℃.Methods:The influence of the EMB,LBB,MCA and EEB on the survival of four freeze-injured diarrheogenic Escherchia coli at-20℃ storage was studied.Results:1.Except for EMB,LBB,MCA and EEB inhibited the survival of the freeze-injured diarrheogenic Escherchia coli at-20℃,and MCA and EEB had more inhibition effects than LBB.2.Different types of bacteria had different sensitivities to freezing.Diarrheogenic Escherichia coli had different proportion of freeze-injury and freeze-mortality during different frozen storage.Conclusions:The LBB,MCA and EEB can inhibit the survival of the freeze-injured diarrheogenic Escherchia coli at-20℃.更多还原