日本食品微生物学会雑誌
Online ISSN : 1882-5982
Print ISSN : 1340-8267
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鶏ミンチ肉および油糧種子を用いた市販Rappaport–Vassiliadis Brothの評価
盛田 隆行宮崎 祥典大橋 一生宮地 将太石崎 直人
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29 巻 (2012) 3 号 p. 155-159

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Rappaport–Vassiliadis broth (RV) has been available in Japan. However the composition of its broth was found to be varied among the RV product manufactures. We evaluated 9 commercially available RV products by using 2 selective plate media (DHL and CAS) for the Salmonella isolation from ground chicken meat and oilseed. The results showed that the high percentages were yielded by RV product H (42.1%), followed by product G (40.8%) and D (39.5%) respectively. On the contrary, the low isolation percentages were yielded by RV product B and E (30.3%) each. In addition, RV products which isolated high percentage (RV product D, G and H) and low percentage product (RV product B and E) contained the same 29 g/L in the magnesium chloride concentrations. Although certain magnesium chloride concentration effectively inhibits contaminated bacteria other than Salmonella, no relationships between the magnesium chloride concentration level and the isolation percentage of Salmonella were confirmed in this study. On the other hand, it was found that only the lowest percentage of product E is used casein peptone. This results suggested that the kinds of peptone might be influenced on isolation percentage of Salmonella. In conclusion, this study exhibited that the isolation percentage of Salmonella were varied among RV products regarding of the selective plate media. Therefore, using multiple RV products with different compositions can be a key factor for isolating of Salmonella from various samples.

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© 2012 日本食品微生物学会
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