Method For Rapid Detection Of Microorganisms In Beverages

A method for rapid detection of microorganisms in beverages, including following steps:

• S1. place the beverage sample in a constant temperature incubator at 30-35° C. for 24 hours and set it as the sample to be tested;
• S2. before starting the test, visually inspect the culture bottle and culture dish to prevent the use of culture bottle and culture dish that show signs of damage, leakage or deterioration;
• disinfect the outer surface of the culture bottle and culture dish with 75% alcohol and place in a sterile room under ultraviolet light for 30 minutes;
• S3. put the sensing hydrogel into the bottom of the culture bottle sterilized in step S2, with a thickness of 1-2 cm, and clamp the culture dish 2-3 cm above the sensing hydrogel, leaving a gap next to it;
• S4. before using the culture bottle, wipe the bottle mouth with a disposable sterile cotton swab, and then wipe off the residual moisture with a dry disposable cotton swab;
• use a disposable syringe to draw 5 mL of the sample to be tested prepared in step S1 and inject it into the culture dish, mark it as the test bottle, and set up a blank control bottle at the same time;
• S5. place the test bottle prepared in step S4 and blank control bottle into an incubator, set the incubation temperature to 30° C., and control the ambient temperature to 25° C.;
• after 2 days of incubation, observe the color of the sensing hydrogel;
• if the sensing hydrogel changes from yellow to red, it means that microorganisms are present;
• if it remains yellow, it means that no microorganisms are present;
• the content of microorganisms is determined based on the degree of color change.