摘要
综述了食品检验中常用的菌种保藏方法,包括定期移植保藏法、液体石蜡保藏法、载体保藏法、低温保藏法和冷冻干燥保藏法,旨在为食源性致病菌菌种的保藏提供参考。
This paper reviewed routine preservation methods of microbiological strains in food inspection, including periodic transplantation preservation, liquid wax preservation, carrier preservation, low temperature preservation and freeze drying preservation, and provided references for the preservation of foodborne pathogens.
出处
《食品工程》
2013年第1期6-7,14,共3页
Food Engineering
关键词
菌种
保藏
食源性致病菌
bacterial strain
preservation
foodhome pathogens
