鸡蛋中亚致死损伤肠炎沙门氏菌的检测增菌液优化

doi:10.7506/spkx1002-6630-201321030

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 145-148.doi: 10.7506/spkx1002-6630-201321030

鸡蛋中亚致死损伤肠炎沙门氏菌的检测增菌液优化

李婉丽1，莫婕1，蒋梦萍1，胡渝珠1，余洋1，邓鹜远1,2，刘青成3，孙群1,*

1.四川大学生命科学院，四川成都 610064；2.宜宾学院生命科学与食品工程学院，四川宜宾 644007；
3.四川省轻工业研究设计院，四川成都 610081

收稿日期:2013-02-21 修回日期:2013-10-08 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 孙群 E-mail:qunsun@scu.edu.cn
基金资助:
国家自然科学基金项目(J1103518)；四川省科技支撑计划项目(2012NZ0037)

Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs

LI Wan-li1，MO Jie1，JIANG Meng-ping1，HU Yu-zhu1，YU Yang1，DENG Wu-yuan1,2，LIU Qing-cheng3，SUN Qun1,*

1. College of Life Sciences, Sichuan University, Chengdu 610064, China；2. College of Life Sciences and Food Engineering,
Yibin College, Yibin 644007, China；3. Sichuan Institute of Light Industry, Chengdu 610081, China

Received:2013-02-21 Revised:2013-10-08 Online:2013-11-15 Published:2013-10-28
Contact: SUN Qun E-mail:qunsun@scu.edu.cn

摘要/Abstract

摘要：

为评估常规缓冲蛋白胨水(BPW)对蛋清、蛋黄中亚致死损伤肠炎沙门氏菌的增菌能力，用BPW对鸡蛋中低数量或高数量的“健康”或受亚致死损伤的沙门氏菌进行增菌，并对增菌液进行优化。结果表明：BPW对蛋清、蛋黄中低数量肠炎沙门氏菌增菌后，亚致死损伤组在蛋清和蛋黄中的菌浓分别约为5.5×103 CFU/mL和1×108 CFU/mL，前者甚至低于通用检测限(1×105 CFU/mL)。用脱脂牛奶优化BPW后，蛋清中低数量亚致死损伤肠炎沙门氏菌可被增菌至约1×109 CFU/mL，远高于通用检测限，亚致死肠炎沙门氏菌的复活能力也同时得到显著提高(P＜0.05)。因此，BPW不足以克服鸡蛋清的抑制作用从而对亚致死沙门氏菌进行有效富集，但脱脂牛奶粉可作为促进剂添加到增菌液中，以有效提高对亚致死沙门氏菌的富集能力。

关键词: 沙门氏菌, 亚致死, 鸡蛋, 增菌

Abstract:

Enrichment efficiency of healthy or sub-lethally injured Salmonella Enteritidis (SE) with low quantity in whole
egg, albumen and yolk by standard buffered peptone water (BPW) was evaluated. The results showed that all the healthy
groups growing in BPW could result in an SE concentration higher than 1 × 105 CFU/mL after enrichment, while the
injured groups were below 1 × 105 CFU/mL. The growth of healthy SE reduced from 1 × 109 CFU/mL in whole egg or
yolk to approximately 1 × 105 CFU/mL in albumen, so did injured SE, indicating that the growth of SE was inhibited by
albumen. Inefficient growth of SE in albumen could be overcome by adding yolk or whole egg. Even in the presence of
albumen, an optimized BPW-based formulation with skim milk (SM) supplementation could promote the growth of injured
SE by 5 (lg(CFU/mL)) (P ＜ 0.05), and thus significantly improved the recovery of injured SE during the enrichment step. Hence, our
results suggested that BPW could not support satisfactory enrichment of sub-lethally injured SE, and skim milk might serve as an effective
supplementation in enrichment medium for the detection of injured Salmonella, in particular at low quantity in egg white products.

Key words: Salmonella, sub-lethal injury, egg, enrichment

中图分类号:

S852.61

李婉丽1，莫婕1，蒋梦萍1，胡渝珠1，余洋1，邓鹜远1,2，刘青成3，孙群1,*. 鸡蛋中亚致死损伤肠炎沙门氏菌的检测增菌液优化[J]. 食品科学, 2013, 34(21): 145-148.

LI Wan-li1，MO Jie1，JIANG Meng-ping1，HU Yu-zhu1，YU Yang1，DENG Wu-yuan1,2，LIU Qing-cheng3，SUN Qun1,*. Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs[J]. FOOD SCIENCE, 2013, 34(21): 145-148.

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鸡蛋中亚致死损伤肠炎沙门氏菌的检测增菌液优化

Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs

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