柠檬酸及其盐类中嗜酸耐热菌的检测-食品安全质量检测学报.PDFVIP

5 4 Vol. 5 No. 4 2014 4 Journal of Food Safety and Quality Apr. , 2014 * 刘加兰 , 安丰民, 王玮玮, 陈淑春 (, 276800) 摘 要: 目的 , 方法 pH , , 结果 : 70 ℃20 min, , pH 3.5~4.0 YSG , 45 ℃ 5 d结论 关键词: ; ; ; Determination of thermo-acidophilic bacteria in citric acid and citrate * LIU Jia-Lan , AN Feng-Min, WANG Wei-Wei, CHEN Shu-Chun (RZBC CO ., LTD., Rizhao 276800, China) ABSTRACT: Objective To determine the best method to detect thermo-acidophilic bacteria in citric acid and citrate. Methods Three factors (culture medium, pH value and ways of heat shock) were changed, The results were compositive scored according to the number of colonies. Results A better method was as follows: the citric acid solution was heated at 70 ℃for 20 min, cooled by water of room temperature, filtrated, and then spread on YSG culture medium with a pH value of 3.5~4.0. Sample was incubated at 45 ℃for 5 days. Conclu- sion This method was a practical method of detecting thermo-acidophilic bacteria in citric acid and citrate. KEY WORDS: thermo-acidophilic bacteria; detecting methods; citric acid; citrate , pH , 1 引 言 [1], , [2] , , pH , , , [3] ,