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首页> 外文期刊>Food microbiology >Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths
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Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths

机译：不同商业浓缩肉汤中绿豆芽上健康和消毒剂损伤的沙门氏菌细胞的生长

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摘要

The ability of nine commercial broths to enrich healthy and 90% sanitizer-injured Salmonella Typhi-murium and Salmonella cocktail on mung bean sprouts was evaluated to select an optimum broth for detection. Results showed that S. Typhimurium multiplied faster and reached a higher population in buffered peptone water (BPW), Salmonella AD media (AD) and ONE broth-Salmonella (OB), compared with other broths. Healthy and 90% sanitizer-injured Salmonella at low concentrations increased by 4.0 log CFU/ml in these three broths. However, no Salmonella growth was observed in lactose broth (LB). Further investigation showed that during incubation, pH of LB dropped from 6.7 to 4.2, due to production of lactic (66 mM) and acetic acids (62 mM) by lactic acid bacteria that were identified as dominant microbiota in bean sprouts. Though no cell membrane damage was detected by propidium monoazide combined with real-time PCR, it was found that LB inhibited Salmonella growth, especially from low inoculum levels. This study suggests that in consideration of effectiveness and cost, BPW would be a suitable enrichment broth to use for isolating and detecting Salmonella on mung bean sprouts, while using LB might cause false negative results in Salmonella detection by either PCR or standard cultural method.
机译：评价了九种商业肉汤在绿豆芽上富集健康的和90％消毒剂伤害的鼠伤寒沙门氏菌和沙门氏菌鸡尾酒的能力，以选择最佳的肉汤进行检测。结果表明，与其他肉汤相比，鼠伤寒沙门氏菌在缓冲蛋白ept水（BPW），沙门氏菌AD培养基（AD）和ONE肉汤-沙门氏菌（OB）中繁殖更快，并达到更高的种群。在这三个肉汤中，低浓度的健康和90％消毒剂伤害的沙门氏菌以4.0 log CFU / ml的速度增加。但是，在乳糖肉汤（LB）中未观察到沙门氏菌的生长。进一步的研究表明，在孵育过程中，LB的pH从6.7降至4.2，这归因于乳酸菌产生的乳酸（66 mM）和乙酸（62 mM）被确定为豆芽中的主要微生物群。尽管单叠氮化丙锭结合实时PCR未检测到细胞膜损伤，但发现LB抑制了沙门氏菌的生长，尤其是低接种量时。这项研究表明，考虑到有效性和成本，BPW将是一种合适的富集肉汤，可用于分离和检测绿豆芽上的沙门氏菌，而使用LB可能会导致通过PCR或标准培养方法检测沙门氏菌的假阴性结果。

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  • 来源
    《Food microbiology》 |2015年第12期|159-168|共10页
  • 作者

    Qianwang Zheng; Marta Miks-Krajnik; Craig DSouza; Yishan Yang; Da-Jeong Heo; Si-Kyung Kim; Seung-Cheol Lee; Hyun-Gyun Yuk;

  • 作者单位

    Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore;

    Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore,Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726, Olsztyn, Poland;

    Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore;

    Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore;

    Department of Food Science and Biotechnology, Kyungnam University, Changwon, 631-701, South Korea;

    Department of Food Science and Biotechnology, Kyungnam University, Changwon, 631-701, South Korea;

    Department of Food Science and Biotechnology, Kyungnam University, Changwon, 631-701, South Korea;

    Food Science & Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Salmonella; Mung bean sprouts; Enrichment broths; Injury; Lactose broth;

    机译：沙门氏菌;绿豆芽;浓缩肉汤;受伤;乳糖肉汤;

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