Jordano R, Serrano Cristina E, Torres María, Salmeron J
Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterinaria, E-14071 Córdoba, Spain.
J Food Prot. 1992 Dec;55(12):999-1002. doi: 10.4315/0362-028X-55.12.999.
Three M17 agar media for the enumeration of Streptococcus thermophilus in fermented dairy products, such as yogurt and other commercial fermented milk, were compared: CM785 Oxoid, 15108 Merck, and a M17 made in the laboratory. In all cases, the highest counts were taken on Oxoid medium. The difference between the averages of the counts on the Oxoid M17 and the laboratory-made M17 is significant, (P ≤ 0.05). However, the difference between the counts on the Oxoid and Merck media is not significant.
对三种用于在发酵乳制品（如酸奶和其他商业发酵乳）中计数嗜热链球菌的M17琼脂培养基进行了比较：CM785 Oxoid培养基、15108默克培养基以及实验室自制的M17培养基。在所有情况下，Oxoid培养基上的计数最高。Oxoid M17培养基和实验室自制M17培养基上计数平均值之间的差异具有显著性（P≤0.05）。然而，Oxoid培养基和默克培养基上的计数差异不显著。
