食品中4种致病微生物的增菌培养基优化

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关键词致病菌；培养基优化；单因素；响应面中图分类号TS201.3文献标识码A文章编号 0517-6611（2025）17-0164-09doi： 10. 3969/j. issn. 0517-6611. 2025. 17. 035开放科学（资源服务）标识码（OSID）：

Optimization of Enrichment Culture Medium for Four PathogenicMicroorganismsin Food

JIN Ying1，YU Xiao-yun2，WU Yong-bao1 etal（1.Gansu ZhongshangFoodQualtyInspectionand Testing Center，LanzhouGansu 730000；2. Jinta County Market Supervision Inspection and Testing Center，Jinta，Gansu ）

Abstractmpsifulureoffourtogeiccter（moellmusteoog erichiacoliandStaphlococsures）wasotidysingleftortstandsponsesufaceaalysstofindoutthsifcantfactorsad obtaintheoptialflaomposusinftarbsous，rensondioranicsaltsultssowdtttil formula was soy protein 10.83g/L ，yeast extract 4.49g/L ，sucrose 5.7g/L，KH2PO44.8g/L . Using the optimized culture medium formula， the four strains were cultured to and mixed at 1：1 ，and cultured at 1% inoculation amount， （36±1）∘C ，for 24h . The measured 0D600nm value was verified ，and The optimized culture medium formula meets the growth conditions of pathogenic bacteria and can be used for enrichment culture.

KeywordsPathogenic bacteria；Medium optimization；Single factor；Response surface

食源性病原微生物是引发食源性疾病的主要原因之二[1]，这与微生物污染食物有很大关系。（剩余13632字）