用于计数奶酪和酸奶中霉菌和酵母菌的Petrifilm法与平板计数法的比较

Comparison of Petrifilm and Plate Count Methods for Enumerating Molds and Yeasts in Cheese and Yogurt.

作者信息

Vlaemynck G M

机构信息

Government Dairy Research Station, Brusselsesteenweg 370, 9090 Melle, Belgium.

出版信息

J Food Prot. 1994 Oct;57(10):913-914. doi: 10.4315/0362-028X-57.10.913.

DOI:10.4315/0362-028X-57.10.913

PMID:31121692

Abstract

The Petrifilm method for enumerating yeasts and molds was evaluated on 52 samples of fresh cheese and yogurt. A conventional plate method on glucose yeast extract medium with oxytetracycline was used as reference. Counting the repeatability a value of 0.229 log units was obtained for the Petrifilm, compared to 0.175 for the conventional plate method. The correlation coefficient was 0.9978 with a residual standard deviation of 0.094 log units. The Petrifilm method is practical and fast, and its results may be compared to those of the conventional plate method.

摘要

采用Petrifilm方法对52份新鲜奶酪和酸奶样品中的酵母和霉菌进行计数评估。以在含土霉素的葡萄糖酵母浸出液培养基上的传统平板法作为参照。计算重复性时，Petrifilm法得到的值为0.229对数单位，而传统平板法为0.175对数单位。相关系数为0.9978，剩余标准差为0.094对数单位。Petrifilm方法实用且快速，其结果可与传统平板法的结果相比较。