유산구균 함유 발효유제품에 대한 유산균수 측정 시험법 적용

• 영문명: Application of Measurement Method for Lactic Acid Bacteria Content on Coccus Including Yoghurt
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 오윤지(Yunji Oh) 이미선(Mi Seon Lee) 안유진(Yu-Jin Ahn) 안장혁(Jang-Hyuk Ahn)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 3권 1호, 34~36쪽, 전체 3쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

The quantitative analytical method for Lactic Acid Bacteria (LAB) in Korea Food Standard was reviewed in case of measurement for some market yoghurts. Contents of LAB in fermented yoghurt in Korea food market were investigated. BCP plate count agar, PCA with BCP, and MRS were tested for the measurement of LAB. The measured count for LAB in the product were determined as following order; BCP plate count agar > MRS agar > PCA with BCP. The measured LAB range in the product using BCP plate count agar was between 116×107 and 180×107 CFU/mL, that using MRS agar was between 18.6×107 and 23.2×107 CFU/mL, and that using PCA with BCP was 3×105 and 22×105 CFU/mL. As the results, use of proper medium for the accurate LAB measurement including coccus as well as bacillus would be recommended.

목차

서론

재료 및 방법

결과 및 고찰

요약

키워드

Yoghurt lactic acid bacteria viable count Gram stain