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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

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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.
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.

Vibrio parahaemolyticussurvival ratesports abilitysalinitytemperature

张联琴、刘羽晏、王蕊、左诚、张丽、张加稳

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昆明市食品药品检验所食品检验中心,云南 昆明 650034

副溶血弧菌 存活率 运动能力 盐度 温度

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
年,卷(期):2024.30(21)