This article mainly developed the mathematic models of Bacillus cereus growth in nutritional broth and Wienerwurst at 25℃ and 37 ℃.
本文比较了蜡样芽孢杆菌在营养肉汤和维也纳香肠中的生长曲线,发现它们具有很好的相关性,可用芽孢杆菌在营养肉汤中的生长情况指导维也纳香肠的生产。
The growth status of Bacillus cereus at different NaCl concentration,pH and temperature in the nutritional broth were studied and the optimal growth conditions were determined.
主要研究了在不同氯化钠浓度、pH、温度条件下营养肉汤中蜡样芽孢杆菌生长状况,建立了25、37℃下蜡样芽孢杆菌在营养肉汤中和维也纳香肠中的生长模型。
Analysis of volatile compounds from goose broth by GC/MS;
水煮鹅肉汤挥发性风味成分的GC/MS分析
The culture medium was PPLO broth medium supplemented with newborn calf serum,y.
经预试验对红细胞接种量、血清添加量、pH等条件优化后,选用添加新生牛血清、酵母浸出液、葡萄糖等成分的PPLO肉汤,将染虫红细胞接种到细胞培养板上,置于37℃、含5%CO2的培养箱培养,定期更换培养液,约72 h后红细胞溶血变为带虫血影(Ghost)。
It was found that freeze drying was the best in the five kinds of preserved ways with revival rate of 100% in twenty-one month period, followed by 4℃ nutrient broth and 4℃ of frost glycerin storage with revival rate of 67% in seventeen month period.
作者对噬菌蛭弧菌Bdellovibriobacteriovorus的不同保藏方法进行了试验研究,并对其保藏效果进行了比较,结果表明,5种保藏方法中以冷冻干燥法保藏效果最好,21个月的复活率为100%,其次为4℃营养肉汤液保藏法和-20℃甘油保藏法,17个月复活率均为67%。