普通肉汤等培养基的保质期试验

Test on Validity Period of Media such as Ordinary Broth

关键词:  保质期  培养基  普通肉汤

Key words:  the validity period  culture medium  the ordinary broth

摘要:

将新鲜原材料配制的普通肉汤、普通琼脂、马丁肉汤、马丁琼脂培养基以及含有指示剂的麦康凯琼脂培养基于室温（普通实验室环境，下同）和冷库（4 ℃，下同）两种条件存放54周，定期通过灵敏度试验和活菌计数试验检验其质量。通过试验观察到：普通肉汤、普通琼脂培养基于两种条件存放54周后，普通肉汤灵敏度仍能达到10-8以上，普通琼脂培养基中活菌数没有明显减少；马丁肉汤、马丁琼脂培养基于两种条件存放至26周，马丁肉汤灵敏度仍能达到10-8以上，马丁琼脂培养基中活菌数没有明显减少，但30周后CVCC428在马丁肉汤和马丁琼脂中生长繁殖能力明显下降，到46周以后无生长；麦康凯琼脂培养基于两种条件存放54周后，质控菌活菌数没有明显减少，但30周后培养基中指示剂颜色消退明显，菌落特异性显色反应不明显。通过以上各试验结果，可将普通肉汤、普通琼脂培养基保质期暂定为12个月，马丁肉汤、马丁琼脂、麦康凯琼脂培养基保质期暂定为6个月。

Abstract:

The ordinary broth、the ordinary agar、the Martin broth、the Martin agar which prepared with fresh raw materials and the Maconkey agar which containing the Indicator Ind were placed in room temperature (normal laboratory environment, the same below) and cold (4 ℃, the same below) for 54 weeks, and their quality was checkde out through sensitivity test and live bacteria count test at certain time. Results showed that：Sensibility of the ordinary broth and the ordinary agar could achieve to 10-8 after 54 weeks, bacterial count in the ordinary agar didn’t decrease after 54 weeks; Sensibility of the Martin broth could achieve to 10-8 after 26 weeks, bacterial count in the Martin agar didn’t decrease after 26 weeks, but reproductive capacity of CVCC428 declined after 30 weeks in the Martin broth and the Martin agar, or even no growth after 46 weeks; Bacterial count in the Maconkey agar didn’t decrease after 54 weeks, but the color of Indicator Ind faded after 30 weeks. By the above results, we can confirm that the validity period of the ordinary broth、the ordinary agar is 12 months and the validity period of the Martin broth、the Martin agar、the Maconkey agar is 6 month.