【摘要】 为了探索马丁琼脂的细菌促生长能力的影响因素，提升马丁琼脂的稳定性，本试验以巴氏杆菌、链球菌和猪丹毒杆菌活菌计数参考品作为参照物，分别对原材料、半成品pH、保存期、辅助成分、琼脂粉和猪胃消化液制备工艺等可能影响马丁琼脂细菌促生长能力的因素进行研究。结果显示，胃黏膜完整性、pH、血清种类、琼脂粉添加比例和猪胃消化液的制备工艺对马丁琼脂的细菌促生长能力有一定影响；原材料保存时间、马丁琼脂保存期、血清添加比例和琼脂粉凝胶强度对马丁琼脂的细菌促生长能力无明显影响。本试验为建立马丁琼脂质量标准提供参考，对客观评价以马丁琼脂活菌计数为基础的兽用细菌类生物制品质量有重要意义。更多还原

【Abstract】 To investigate the factors influencing the bacterial growth-promoting ability of Martin agar and enhance its stability, this study used live bacterial reference strains of Pasteurella, Streptococcus, and Erysipelothrix rhusiopathiae as benchmarks.Various factors potentially affecting the bacterial growth-promoting ability of Martin agar were evaluated, including raw materials, semi-finished product pH, shelf life, auxiliary components, agar powder, and the preparation process of pig gastric digest. The results indicated that gastric mucosal integrity, pH, serum type, agar powder addition ratio, and the preparation process of pig gastric digest had a significant impact on the bacterial growth-promoting ability of Martin agar. However, raw material storage time, Martin agar shelf life, serum addition ratio, and agar powder gel strength showed no significant effect. This study provides a reference for establishing quality standards for Martin agar and plays a crucial role in objectively assessing the quality of veterinary bacterial biological products based on live bacterial counts in Martin agar.更多还原