8种不同方法保藏病原菌效果的对比观察

采用８种不同的菌种保藏方法，对１８种常见病原菌的保藏时间及生物学特性的影响进行了对比观察。结果表明：冷冻干燥法保藏菌种时间最长（本实验室已保存１５年）；肉浸汤琼脂平板法保藏菌种时间最短（２～３月）。保藏时间由长到短依次为：冷冻干燥法＞半固体冷冻法≥半固体斜面加液体石蜡覆盖法＞半固体斜面法＞肉浸汤加液体石蜡覆盖法＞血琼脂平板法＞肉浸汤法＞肉浸汤琼脂平板法。且相同方法对不同菌种保藏时间不同。保藏时间在１年以内的菌种，其生物学特性无明显变异；而经冷冻干燥法保藏时间较长的白喉棒状杆菌、金黄色葡萄球菌、甲型副伤寒沙

Comparative Observation on Eight Preservation Methods of Pathogenic Bacteria

Eight different preservation methods for eighteen common pathogenic bacteria were compared for their preservation time and their influences upon their biological characteristics. The results indicated: freeze-drying method could do the longest preservation (at least 15 years) while beef broth agar plate method did the shortest (only 2 to 3 months). If the preservation time was put into order, it went like this: freeze-drying method > semisolid freeze method>semisolid slope covered with paraffin oli method > semisolid slope method > beef broth covered with paraffin oil method > blood agar plate method > beef broth agar plate method. However, even the same method had different preservation time for different pathogenic bacteria. The pathogenic bacteria whose preservation time was within a year had no changes in their biological characteristics while some pathogenic bacteria such as corynebacterium diphtheriae, staphylococcus aureus, salmonella paratyphi A, salmonella paratyphi B, which was preserved by means of freeze-drying method, had some changes in their biological characteristics.