食品科学 ›› 2001, Vol. 22 ›› Issue (5): 78-80.
• 营养卫生 • 上一篇 下一篇
王丽哲, 晋怀峰, 宫树权, 王兆宝
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WANG Li-Zhe, JIN Huai-Feng, GONG Shu-Quan, WANG Zhao-Bao
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关键词: 金黄色葡萄球菌, 水产品, 污染
Abstract: By the qualitative and quantitative method the contamination of aquatic products by Staphylococcus aureus (S.aureus) was studied.The results showed that the incidence of S.aureus in aquatic products was 6.5%and the population of S.arueus was 10cfu/g.20 strains S.aures isolated from the all samples were characterized by a series of physiological and biochemical fests.The results showed that the plasma coagulase test was greatly consistent with egg yolk clearing.However,the percentage of golden pigment production was rather low only 25%.
Key words: Stophylcoccus aureus Aquatic Product Contamination
王丽哲, 晋怀峰, 宫树权, 王兆宝. 金黄色葡萄球菌污染水产食品的研究[J]. 食品科学, 2001, 22(5): 78-80.
WANG Li-Zhe, JIN Huai-Feng, GONG Shu-Quan, WANG Zhao-Bao. Study on S. Aureus Contamination of Aguatic Products[J]. FOOD SCIENCE, 2001, 22(5): 78-80.
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