现代食品2024,Vol.30Issue(21) :188-191.DOI:10.16736/j.cnki.cn41-1434/ts.2024.21.046

温度、盐度对副溶血弧菌存活率和运动性的影响研究

Study on the Effects of Temperature and Salinity on the Survival Rate and Motility of Vibrio parahaemolyticus

张联琴 刘羽晏 王蕊 左诚 张丽 张加稳
现代食品2024,Vol.30Issue(21) :188-191.DOI:10.16736/j.cnki.cn41-1434/ts.2024.21.046

温度、盐度对副溶血弧菌存活率和运动性的影响研究

Study on the Effects of Temperature and Salinity on the Survival Rate and Motility of Vibrio parahaemolyticus

张联琴 1刘羽晏 1王蕊 1左诚 1张丽 1张加稳1
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作者信息

  • 1. 昆明市食品药品检验所食品检验中心,云南 昆明 650034
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摘要

目的:研究不同盐度和温度条件对副溶血弧菌存活率和运动性的影响.方法:采用单因素控制变量法,分别测定副溶血弧菌在不同温度和盐度下的存活率和菌苔直径,并对试验结果进行单因素方差分析和多重比较分析.结果:不同温度和盐度对副溶血弧菌存活率和运动能力的影响差异极显著,培养温度36 ℃时,副溶血弧菌存活率和运动性最高,温度低于15 ℃将停止生长,无运动能力.盐度在3%时存活率达到极值,而在4.5%时运动性最强,盐度3.0%、4.5%时存活率与运动性显著高于其他试验组(P<0.01).结论:温度和盐度能够调控副溶血弧菌存活率和运动能力.

Abstract

Objective:To analyze the effects of salinity and temperature on the survival rate and motility of Vibrio parahaemolyticus.Method:Using a single-factor controlled variable method,the survival rate and colony diameter of Vibrio parahaemolyticus were measured under different temperatures and salinities.The experimental results were subjected to single-factor analysis of variance and multiple comparison analysis.Result:The study found that the temperature and salinity significantly affected the survival rate and motility of Vibrio parahaemolyticus.The highest survival rate and motility were observed at a temperature of 36℃.Below 15 ℃,the bacteria ceased to grow and showed no motility.The optimal salinity for survival rate was 3%,while the best motility was recorded at 4.5%salinity.The survival rate and motility were significantly higher than other experimental groups at 3.0%and 4.5%salinity(P<0.01).Conclusion:Temperature and salinity are crucial factors in regulating the survival rate and motility of Vibrio parahaemolyticus.

关键词

副溶血弧菌/存活率/运动能力/盐度/温度

Key words

Vibrio parahaemolyticus/survival rate/sports ability/salinity/temperature

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出版年

2024
现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
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