以滏阳河邯郸段3种水生植物狐尾藻、金鱼藻及篦齿眼子菜为研究对象,通过批式实验,考察植物种类对削减滏阳河原水污染物质的效果,研究3种植物及对照系统对氮、磷、CODMn等的去除效果.结果 表明:经40 d批式实验后,各组反应器对TN,NH3-N,TP,CODMn的去除率达62％,64％,42％和67％以上,其中净化效果最佳的植物为金鱼藻;同时,不同植物的含氮量与含磷量与其污染物去除能力不一一对应,但其大小次序与对氮、磷的去除能力基本相似,这可能与植物的吸收作用或植物根系微生物的代谢作用相关.

为了分析调味面制品中蜡样芽胞杆菌污染状况,根据GB 4789.14—2014《食品安全国家标准食品微生物学检验蜡样芽胞杆菌检验》(MPN计数法),并通过QuanID微生物质谱鉴定系统对蜡样芽胞杆菌的生化鉴定结果进行了验证.发现300批次调味面制品中共有28批次检出蜡样芽胞杆菌,检出率为9.33％.QuanID微生物质谱鉴定系统对蜡样芽胞杆菌的鉴定结果与国标法生化鉴定的结果保持一致.由此可以说明,调味面制品中存在蜡样芽胞杆菌污染,另外,QuanID微生物质谱鉴定系统鉴定蜡样芽胞杆菌相对于国标生化鉴定具有较大优势,能够简化操作,缩短检测周期,节约成本等,为快速检测蜡样芽胞杆菌等致病菌提供了技术手段.

[Purpose] The yeasts in the spoilage yogurts produced in Jiangsu Province were investigated and the spoilage status during the shelf-life,analyzed.[Method] 100 yogurt samples from the enterprises were collected in four quarters through the year and the counts of yeasts were inspected.The growth speeds of yeasts in yogurts that stored in different temperature were compared.[Result] 90% of the samples were eligible.The percent of qualification of the sample for the third quarter of year(July to September) was the lowest(80%).The rate of yeasts in flavored or fruit pulp yogurts(19.15%) were apparently higher than in plain yogurts(1.89%).During the shelf-life,the growth speed of yeasts in yogurts which stored in 20℃ was more vigorous than those stored in 4℃.[Conclusion] The environment temperature and the sterilizing technology of fruit pulp have great bearings on the yeast count in yogurts.The production environment should be clean and temperature-controlled during high temperature seasons and the fruit pulp should be pasteurized before being used.

<span id="ChDivSummary" name="ChDivSummary" class="abstract-text">本文报告了用淀粉水解、DNA分解、蔗糖发酵、VP反应和尿素分解试验,将蜡样芽胞杆菌分为32个生物型。在对494株蜡样芽胞杆菌分型中,以1型最多。实验结果表明,本法较村上、小佐和Jinbo氏三种生化学分型法为优。</span>