| 响应面法优化微量热法检测用菌体培养基的实验研究 |
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| 引用本文： | 徐斐,农卫良,管骁,秦旭锐,石服鑫.响应面法优化微量热法检测用菌体培养基的实验研究[J].食品工业科技,2011(3):188-192. |
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| 作者姓名： | 徐斐 农卫良 管骁 秦旭锐 石服鑫 |
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| 作者单位： | 上海理工大学医疗器械与食品学院,上海,200093 |
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| 基金项目： | 上海市教委科研创新项目(08ZZ77); 上海市研究生创新基金项目(JWCXSL0902); 上海高校选拨培养优秀青年教师科研专项基金(slg-07047) |
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| 摘 要： | 利用微量热法对酱牛肉中的细菌进行快速定量检测,需要对检测用菌体培养基进行优化从而实现其快速增殖,以期缩短检测时间,同时放大细菌生长热信号。本文采用Plackett-Burman实验设计确定了培养基配方的主要因素后,再用最陡爬坡实验及Box-Behnken实验设计进一步确定了各因素的最优水平。实验结果表明,葡萄糖、pH、胰蛋白胨三个因素是影响酱牛肉中优势细菌生长的主要因素;优化后的最佳培养基配方为:葡萄糖1.42g/L、胰蛋白胨8.45g/L、硫酸镁0.2g/L、氯化钠5g/L、酵母浸膏4.5g/L、pH7.12。用此培养基培养酱牛肉中的细菌,可实现其快速增殖,并显著缩短生长延滞期。
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| 关 键 词： | 微量热法 响应面分析 培养基优化 延滞期 |
Optimization of culture medium for rapid detection of bacterial in food using microcalorimetric method by response surface analysis |
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| XU Fei,NONG Wei-liang,GUAN Xiao,QIN Xu-rui,SHI Fu-xin.Optimization of culture medium for rapid detection of bacterial in food using microcalorimetric method by response surface analysis[J].Science and Technology of Food Industry,2011(3):188-192. |
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| Authors: | XU Fei NONG Wei-liang GUAN Xiao QIN Xu-rui SHI Fu-xin |
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| Affiliation: | XU Fei,NONG Wei liang,GUAN Xiao,QIN Xu rui,SHI Fu xin (School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China) |
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| Abstract: | During the rapid detection of bacterial in beef using the microcalorimetry method,the optimization of cultural medium is important because it is useful for the reduction of detection time and the enlargement of bacterial growth heat. In this paper,the Plackett Burman design was used to evaluate the most important factors which affected the bacterial growth firstly. Furthermore,the steepest ascent and Box Behnken design were used to approach the optimal level of the medium composition. The results showed tha... |
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| Keywords: | microcalorimetry response surface analysis optimization of cultural medium lag phase |
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