酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
12期
48-50,53
,共4页
啤酒有害菌%培养基%检测%MRS%NBB
啤酒有害菌%培養基%檢測%MRS%NBB
비주유해균%배양기%검측%MRS%NBB
harmful bacteria in beer%culture mediums%detection%MRS%NBB
为研制出更适合国产啤酒有害茵检测的培养基，参考目前国内啤酒行业使用量最大的2种进口培养基MRS和NBB．利用2水平正交试验考察牛肉浸粉、酵母浸出物、葡萄糖、吐温-80、麦根浸出物、精氨酸、叶酸等因素对茵落数的影响。主要的影响因素是：牛肉浸粉、酵母浸出物、葡萄糖和叶酸，最优的培养基配方为：牛肉浸粉8g/L、酵母浸出物6g/L、葡萄糖18g／L、叶酸0．22g／L。并且通过反复实验，确定此配方为最佳的培养基配方。
為研製齣更適閤國產啤酒有害茵檢測的培養基，參攷目前國內啤酒行業使用量最大的2種進口培養基MRS和NBB．利用2水平正交試驗攷察牛肉浸粉、酵母浸齣物、葡萄糖、吐溫-80、麥根浸齣物、精氨痠、葉痠等因素對茵落數的影響。主要的影響因素是：牛肉浸粉、酵母浸齣物、葡萄糖和葉痠，最優的培養基配方為：牛肉浸粉8g/L、酵母浸齣物6g/L、葡萄糖18g／L、葉痠0．22g／L。併且通過反複實驗，確定此配方為最佳的培養基配方。
위연제출경괄합국산비주유해인검측적배양기，삼고목전국내비주행업사용량최대적2충진구배양기MRS화NBB．이용2수평정교시험고찰우육침분、효모침출물、포도당、토온-80、맥근침출물、정안산、협산등인소대인락수적영향。주요적영향인소시：우육침분、효모침출물、포도당화협산，최우적배양기배방위：우육침분8g/L、효모침출물6g/L、포도당18g／L、협산0．22g／L。병차통과반복실험，학정차배방위최가적배양기배방。
In order to develop culture mediums more suitable for the detection of harmful bacteria in, home-made beer, we had referred to two kinds of imported culture mediums including MRS and NBB （most widely used in China nowadays） and carried out two-level orthogonal test to investigate the effects of beef powder, yeast extract, glucose, Tween80, malt rootlet extract, L-arginine and folic acid on bacteria colony number. And we believed that the main influencing factors included beef powder, yeast extract, glucose and folic acid. As a result, the best formula of the culture medium was determined as follows： 8 g/L beef powder, 6 g/L yeast extract, 18g/L glucose, and 0.22 g/L folic acid. Such formula was proved to be the best one through repeated verification experiments.
