Method for detecting microorganisms in meat products and novel mixed homogenate
The invention relates to a food microorganism detection technology, in particular to a method for detecting microorganisms in meat products and novel mixed homogenate. The mixed homogenate includes 2-8 g/L of sodium chloride, 1-3 g/L of tea powder, 2-8 g/L span-80, 1-5 g/L Twain-80, 2-5 g/L of capri...
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| creator | ZHANG HAONI ZHAI BIN XIONG XINXING LIU HUAN YUN MEIFENG ZHU MIN |
| description | The invention relates to a food microorganism detection technology, in particular to a method for detecting microorganisms in meat products and novel mixed homogenate. The mixed homogenate includes 2-8 g/L of sodium chloride, 1-3 g/L of tea powder, 2-8 g/L span-80, 1-5 g/L Twain-80, 2-5 g/L of capric triglyceride, 1-5 g/L of glyceryl monostearate, 10-20 g/L of glycerin and the balance water. The mixed homogenate has the advantages that the principle is simple, and the mixed homogenate is used for replacing normal saline in a common experiment so that the meat products and the mixed homogenatecan be mixed sufficiently, and is utilized for eluting the microorganisms in the meat products; 2, the mixed homogenate can emulsify a meat sample, so that sample attachment or residues will not occureasily; 3, with the mixed homogenate, the sample can completely dissolve or elute the microorganisms in the sample, so that result reality is guaranteed; 4, the mixed homogenate can form a uniform dispersing system so as to g |
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The mixed homogenate includes 2-8 g/L of sodium chloride, 1-3 g/L of tea powder, 2-8 g/L span-80, 1-5 g/L Twain-80, 2-5 g/L of capric triglyceride, 1-5 g/L of glyceryl monostearate, 10-20 g/L of glycerin and the balance water. The mixed homogenate has the advantages that the principle is simple, and the mixed homogenate is used for replacing normal saline in a common experiment so that the meat products and the mixed homogenatecan be mixed sufficiently, and is utilized for eluting the microorganisms in the meat products; 2, the mixed homogenate can emulsify a meat sample, so that sample attachment or residues will not occureasily; 3, with the mixed homogenate, the sample can completely dissolve or elute the microorganisms in the sample, so that result reality is guaranteed; 4, the mixed homogenate can form a uniform dispersing system so as to g</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; ENZYMOLOGY ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROCESSES USING MICROORGANISMS ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190104&DB=EPODOC&CC=CN&NR=109136324A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190104&DB=EPODOC&CC=CN&NR=109136324A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG HAONI</creatorcontrib><creatorcontrib>ZHAI BIN</creatorcontrib><creatorcontrib>XIONG XINXING</creatorcontrib><creatorcontrib>LIU HUAN</creatorcontrib><creatorcontrib>YUN MEIFENG</creatorcontrib><creatorcontrib>ZHU MIN</creatorcontrib><title>Method for detecting microorganisms in meat products and novel mixed homogenate</title><description>The invention relates to a food microorganism detection technology, in particular to a method for detecting microorganisms in meat products and novel mixed homogenate. 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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Method for detecting microorganisms in meat products and novel mixed homogenate |
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