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无菌可以定义为用一切物理化学等手段处理对象,以杀死其原来所包含的活的微生物。目前一般乡镇中学和小型食品饮料企业尚缺少高压灭菌锅设备,这样,在微生物学实验和食品饮料的细菌指标检验时,就有困难。我用常压间歇灭菌的方法能使器皿及培养基等达到无菌的目的。在常压下,把液体蒸煮或煮沸,使其保持在摄氏100℃以上30-60分钟,就可以把液体中及器皿内壁的细菌繁殖体杀死,但还不能把细菌的芽孢杀死。把这种经过煮沸的液体,在室温(一般是20-35℃)放置24小时,使其内的细菌芽孢萌发成繁殖体,再煮沸30-60分钟,室温下放置24小时后再煮沸一次。如此连续间歇煮沸三次,即可以杀死细菌的繁殖体及其芽孢,以达到无菌的目的。具体操作如下:
Sterility can be defined as treating a subject with all physical and chemical means to kill the living microorganisms it originally contained. At present, ordinary township secondary schools and small food and beverage companies are still lacking in autoclave equipment, so that they have difficulties in testing microbiological experiments and bacterial indicators of food and beverages. I use the method of intermittent sterilization at atmospheric pressure to achieve aseptic purposes such as vessels and media. At atmospheric pressure, the liquid is boiled or boiled to maintain it above 30 ° C for 30 to 60 minutes to kill the bacteria in the liquid and on the inner wall of the vessel, but not to kill the bacterial spores. The boiled liquid is allowed to stand at room temperature (typically 20-35 ° C) for 24 hours to germinate the bacterial spores therein into a propagule, boiled for 30-60 minutes, and left to stand at room temperature for 24 hours before being boiled again. So intermittent boiling three times in a row, that is, to kill bacteria and its spores, in order to achieve aseptic purposes. Specific operations are as follows: