Researches on anti-preservative microbial media

Bacterial and fungous detection could be disturbed seriously by the preservatives sorbic acid, potassiumsorbate, benzoic acid and sodium benzoate in food and beverage, but the preservative inhibition on microbialgrowth could be well eliminated when the anti-preservative indexes (API) in the detection systems were controlledfrom 81.1 to 94.5. The API of the preservative removing reagent (PRR) Ill is 92.34, it does not inhibit thebacterial and fungous growth in the plates. The five kinds of the anti-preservative media (APM) could be madeup by adding PRR Ill to the improved and optimized general microbial media. After the media were disinfectedor in one-year storage life, their API could be almost kept stable. Compared with the general microbial media,the bacterial fungous detectability could be raised very highly by the APM when the big sample pouring platemethod and the liquid big sample method were used to detect the samples which contained the preservatives.