Article
유산구균 함유 발효유제품에 대한 유산균수 측정 시험법 적용
오윤지, 이미선, 안유진, 안장혁*
Application of Measurement Method for Lactic Acid Bacteria Content on Coccus Including Yoghurt
Yunji Oh, Mi Seon Lee, Yu-Jin Ahn, Jang-Hyuk Ahn*
Water & Food Business Division, KOTITI Testing and Research Institute, Seongnam 462-807, Korea
*Corresponding author: Jang-Hyuk Ahn, Water & Food Business Division, KOTITI Testing & Research Institute, Seongnam 462-807, Korea, Tel: 82-2-3451-7320, Fax: 82-2-3451-7464, E-mail:
ppori5470@hotmail.com
Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Published Online: Jun 30, 2019
Abstract
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.
Keywords: Yoghurt; lactic acid bacteria; viable count; Gram stain