유산구균 함유 발효유제품에 대한 유산균수 측정 시험법 적용

서지정보

ㆍ발행기관 : 한국유산균학회 ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 3권 / 1호
ㆍ저자명 : 오윤지, 이미선, 안유진, 안장혁

목차

서 론
재료 및 방법
실험재료
실험방법
결과 및 고찰
생균수 측정
요 약
참고문헌

영어 초록

he quantitative analytical method for Lactic Acid Bacteria (LAB) in Korea Food Standard was reviewed in caseof 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 inthe product were determined as following order; BCP plate count agar > MRS agar > PCA with BCP. The measured LABrange in the product using BCP plate count agar was between 116×107 and 180×107 CFU/mL, that using MRS agar wasbetween 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.

참고 자료

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