Electrical Microbial Growth Analyzer-Based Method for Quantifying Viable Bacteria in Oyster Sauce

文献类型： 外文期刊

第一作者： Liang, Ruohan

作者： Liang, Ruohan;Lu, Feng;Zhang, Yuanyuan;Pu, Xiaodan;Wang, Xiaoyang;Zhu, Xueting;Yang, Qianqian;Zhang, Xuzhi;Liang, Ruohan;Lu, Feng;Zhang, Yuanyuan;Pu, Xiaodan;Zhang, Dahai;Chen, Zhixiang

作者机构：

关键词： Foodborne bacteria; Quantification; Culture-based method; Oyster sauce; S. aureus; V. parahaemolyticus

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.0； 五年影响因子：3.1 ）

ISSN： 1936-9751

年卷期： 2025 年 18 卷 6 期

页码：

收录情况： SCI

摘要： The efficient and accurate quantification of viable bacteria in oyster sauce, which is a well-known premium condiment, remains a great challenge. Herein, a culture-based method for quantifying viable bacteria is developed by employing an electrical microbial growth analyzer (EMGA), using Staphylococcus aureus and Vibrio parahaemolyticus as microorganism models. Oyster sauce samples were diluted with liquid broth, and subsequently loaded into test tubes. The test tubes were positioned into the EMGA to determine bacterial growth curves and the key growth kinetic parameter-the time required to reach the maximum growth rate (Tmgr). Based on the linear relationship between the logarithmic value of bacteria and Tmgr, the concentrations of viable bacteria in target samples were subsequently calculated. For Staphylococcus aureus, the linear range was 101-107 CFU/mL (r = 0.9876) with recovery rates of 97.84-113.12% and coefficients of variation of 7.53-30.82%. For Vibrio parahaemolyticus, the linear range was 101-106 CFU/mL (r = 0.9975) with recovery rates of 87.53-104.90% and coefficients of variation of 8.17-23.52%. When the concentration of Vibrio parahaemolyticus in oyster sauce samples was 104 CFU/mL, the overall assay turnaround time did not exceed 380 min. Merely four manual operations were entailed. The cost was approximately $0.5 per sample. This novel method outperformed the classical plate counting method in terms of simplicity, efficiency, precision, accuracy, and cost-effectiveness, and thus held great promise as an alternative for assessing bacterial contamination in oyster sauce products.

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