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目的研究低温寡营养状态对食源性副溶血性弧菌的影响。方法利用低温、寡营养等条件培养食源性副溶血性弧菌,然后绘制食源性副溶血性弧菌的生长曲线,并对其进行革兰染色,观察形态变化。结果食源性副溶血性弧菌随着培养时间的延长,数量在出现一个小高峰之后降低,50d后,数量为0CFU/mL。形态也由原来的弧形逐步变成圆形,菌体缩小,并不易着色。结论低温和寡营养对食源性副溶血性弧菌的生长影响较大,是否进入活的非可培养状态,还需进一步确认。
Objective To study the effect of low temperature and oligotrophic status on foodborne parahaemolyticus. Methods The food-borne Vibrio parahaemolyticus was cultured by using low temperature and oligotrophic conditions. The growth curve of food-borne Vibrio parahaemolyticus was then drawn and its morphology was examined by Gram stain. Results As the culture time prolonged, the number of Vibrio parahaemolyticus decreased after a small peak appeared. After 50 days, the quantity was 0 CFU / mL. Morphology from the original arc into a circle gradually, bacteria narrow, and not easy to color. Conclusion Low temperature and oligotrophic effect on the growth of foodborne Vibrio parahaemolyticus, whether into the live non-culturable state needs further confirmation.