微生物检验技术

前言

模块1 基本技能及必备知识····························································································································1

任务1 玻璃器皿的清洗、包扎及灭菌·······································································································································2

任务2 细菌的简单染色及观察··················································································································································17

任务3 细菌的革兰氏染色··························································································································································29

任务4 酵母菌形态观察·······························································································································································38

任务5 常用微生物培养基的制备·············································································································································47

任务6 微生物的分离、接种和纯化·········································································································································66

任务7 酵母菌计数·······································································································································································74

模块2 综合检验技能········································································································································88

任务8 菌落总数测定···································································································································································89

任务9 大肠菌群计数···································································································································································99

任务10 霉菌和酵母计数························································································································································· 108

任务11 金黄色葡萄球菌检验··················································································································································115

任务12 沙门氏菌检验······························································································································································ 125

参考文献·································································································································································147

本书以食品微生物检测职业岗位的需求为导向设计教学内容，将国家相关职业资格标准、食品安全国家标准的内容融入到教材相应内容中，选取学生必需的基础知识、基础操作技能和食品检测工作岗位典型工作任务，按照相关岗位技能要求编写。本书着重培养学生从事食品检测职业的综合素质能力，强化技能训练，具有较强的可操作性。本书中的检测方法、结果分析报告等主要是参考现行有效的国家标准或检验机构所采用的方法，更体现微生物检验工作岗位的实际需要。
本书可供中职、高职学校轻工食品类、食品检测、食品营养与检测、食品质量与安全、农副产品、粮食储藏与加工等相关专业作为教材，也可供相关企业技术人员参考。