Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

Berhanu Andualem; Amare Gessesse

摘要

Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted flour. Methods:Defatted process, inoculums preparation, evaluation of bacterial growth, preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were determined. Results: Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli (ATCC 25922) (E. coli), Pseudomonas aeruginosa (ATCC 27853), Salmonella (NCTC 8385) and Shigella flexneri (ATCC 12022) (S. flexneri), while 3%defatted flour was suitable for Staphylococcus aureus (ATCC 25923) (S. aureus). E. coli (93±1) and S. flexneri (524±1) colony count were significantly (P≤0.05) greater in defatted flour without supplement than in supplemented medium. E. coli [(3.72í109±2) CFU/mL], S. aureus [(7.4í109±2) CFU/mL], S. flexneri [(4.03í109±2) CFU/mL] and Salmonella [(2.37í109±1) CFU/mL] in non-hydrolyzed sample were statistically (P≤0.05) greater than hydrolyzed one and commercial peptone agar. Colony count of Salmonella [(4.55í109±3) CFU/mL], S. flexneri [(5.40í109±3) CFU/mL] and Lyesria moncytogenes (ATCC 19116) [(5.4í109±3) CFU/mL] on raw defatted flour agar was significantly (P≤0.05) greater than cooked defatted flour and commercial peptone agar. Biomass of E. coli, S. aureus, Salmonella and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone broth. Conclusions: The defatted flour agar was found to be better microbial media or comparable with peptone agar. The substances in it can serve as sources of carbon, nitrogen, vitamins and minerals that are essential to support the growth of microorganisms without any supplements. Currently, all supplements of peptone agar are very expensive in the market.

机译：目的：研究和优化使用短bra种子脱脂面粉代替蛋白a琼脂的微生物培养基。方法：确定脱脂过程，接种物的制备，细菌生长的评估，蒸煮和水解培养基的制备以及被测细菌的生长浊度。结果：发现百分之二的脱脂面粉适合致病菌的生长：大肠杆菌（ATCC 25922）（大肠杆菌），铜绿假单胞菌（ATCC 27853），沙门氏菌（NCTC 8385）和弗氏志贺氏菌（ ATCC 12022）（S. flexneri），而3％脱脂面粉适用于金黄色葡萄球菌（ATCC 25923）（S. aureus）。不添加脂肪的脱脂面粉中的大肠杆菌（93±1）和弗氏链球菌（524±1）菌落计数显着高于（P≤0.05）添加培养基。大肠杆菌[（3.72×109±2）CFU / mL]，金黄色葡萄球菌[（7.4×109±2）CFU / mL]，弗氏链球菌[（4.03×109±2）CFU / mL]和沙门氏菌[（2.37×109）在非水解样品中，±1）CFU / mL]在统计学上（P≤0.05）大于水解的和市售蛋白p琼脂。生食沙门氏菌[（4.55×109±3）CFU / mL]，弗氏链球菌[（5.40×109±3）CFU / mL]和单核细胞增生李斯特菌（ATCC 19116）[（5.4×109±3）CFU / mL]的菌落计数脱脂面粉琼脂比煮熟的脱脂面粉和市售蛋白ept琼脂显着（P≤0.05）大。与未水解的脱脂面粉和市售蛋白p肉汤相比，未水解的脱脂面粉中的大肠杆菌，金黄色葡萄球菌，沙门氏菌和粪肠球菌的生物量大大增加。结论：发现脱脂的面粉琼脂是更好的微生物培养基，或与蛋白a琼脂相当。其中的物质可以作为碳，氮，维生素和矿物质的来源，而这些碳，氮，维生素和矿物质是支持微生物生长所必需的，而无需任何补充。目前，所有蛋白a琼脂补充剂在市场上都非常昂贵。

Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

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