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微生物实验讲义学生版(13级)
化工学院
食品微生物学
实验指导
目 录
实验一 培养基的制备·········································································································- 1 -
实验二 微生物的接种与培养技术·····················································································- 9 -
实验三 普通光学显微镜的使用及细菌的革兰氏染色···················································- 15 -
实验四 酵母菌的形态观察、细胞大小测定及细胞计数···············································- 23 -
实验五 霉菌的形态观察···································································································- 28 -
实验六 食品中细菌总数的测定·······················································································- 31 -
实验七 食品中大肠菌群的测定·······················································································- 35 -
实验八 微生物菌种的分离筛选·······················································································- 40 -
实验九 细菌的生理生化实验···························································································- 47 -
附录I 染色液的配制·········································································································- 50 -
附录Ⅱ 培养基的配制·······································································································- 50 -
附录Ⅲ 试剂和溶液的配制·······························································································- 52 -
附录Ⅳ 实验报告要求·······································································································- 53 -
实验一 培养基的制备
一、实验目的
1．了解并掌握培养基的配制、分装方法。
2 ．掌握各种实验室灭菌方法及技术。
二、背景知识
培养基是人工配制的，供微生物生长、繁殖、代谢的营养基质，用以培养、分离、鉴定、保存
各种微生物，或者积累代谢产物。由于微生物种类繁多，营养类型多样，对营养物质的要求各不相
同，加之实验和研究的目的不同，所以培养基的种类很多，使用的原料也各有差异。
1．培养基的种类
根据微生物的种类和实验目的的不同，有多种分类方法。
⑴按营养物质来源分 天然、合成、半合成培养基。
①天然培养基
是利用含有丰富营养的天然有机物质制成的培养基，如马铃薯、玉米粉、豆饼粉、豆芽汁、牛
肉膏、蛋白胨、血清等。配制方便，营养丰富，经济实用，但其具体成分不清楚也不恒定
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