Studies on the sensor for the determination of total viable counts.

目的1）制备用于测定细菌总活细胞计数的传感器。2)建立使用所提出的传感器的最佳条件。3)方法每ml细菌悬液经滤膜过滤，用紫外分光光度法测定鱼肉中的活细胞总数。将过滤器固定在氧电极的尖端，并用透析膜覆盖。分别测定了传感器在磷酸盐缓冲液和含氧培养基中的输出电流。结果1）用A.腐殖酸杆菌E. coli，L.干酪菌、葡萄球菌、荧光假单胞菌以及除L. 2）确定了各传感器的最佳工作条件：A.腐败菌：pH 7.2，25 ℃;大肠杆菌：pH 7.2，25 ℃：L.干酪菌：pH6.8，30 ℃;葡萄球菌：pH7.2，25 ℃;荧光假单胞菌：pH7.2，25 ℃; pH7.2，25 ℃。3)在10^6~10^8/ml的范围内，纯细菌的总活菌计数与传感器的电流下降之间具有良好的关系。4)总活菌数与A.腐败菌和由混合菌制备的传感器的输出电流。5)在5 ℃下放置3天，测定了蓝鳍金枪鱼和鲭鱼肉的总活菌数/g。腐败菌A.腐败杆菌和荧光假单胞菌在数量上优于其它细菌时对传感器输出电流的影响正在研究中。

Objectives 1) Preparation of the sensor for the determination of total viable bacterial cell counts. 2) Establishment of the optimum conditions for Using the proposed sensor. 3) Application of the proposed sensor to the determination of total viable cell counts in fish meat.Methods Each one ml of bacteria suspensions was filtered through a membrane filter. The filter was fixed at the tip of an oxygen electrode and covered with a dialysis membrane. The output currents of the sensor for phosphate buffer and culture medium saturated with oxygen were determined, respectively. The total viable counts against the difference between both current decreases were plotted on the semi-logarithmic graph.Results 1) Sensors for the determination of total viable counts were prepared from A. putrefaciens, E. coli, L. casei, Staphylococcus, P. fluorescens, and the mixed bacteria except for L. casei, respectively, and oxygen electrode.2) The optimum conditions for each sensor were established as follows; A. putrefaciens: pH 7.2, 25ﾟC; E.coli: pH 7.2, 25ﾟC: L. casei: pH 6.8, 30ﾟC, Staphylococcus: pH 7.2, 25ﾟC; P. fluorescens: pH 7.2, 25ﾟC; mixed bacteria (except L. casei): pH 7.2, 25ﾟC. 3) Good relationships were obtained between total viable counts of pure bacteria and the current decreases of the sensors at the range of about 10^6 to 10^8/ml. 4) Good relationship was obtained between total viable counts in terms of A. putrefaciens and the output current of the sensor prepared from the mixed bacteria. 5) The total viable counts/g of bluefin tuna and mackerel meats at 5ﾟC for 3 days were determined in terms of A. putrefaciens. The influence of A. putrefaciens and P. fliuorescens on the output current of the sensor is under investigation now when they are superior in number to the other bacteria.