RAPID DETECTION OF YEASTS IN QUARG

被引：0
|
作者：
ENGEL, G
机构：
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1992年 / 47卷 / 07期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A method is described, which (i) enables a rapid detection of yeasts in quarg, (ii) records low yeast contents, and (iii) is practicable with simple equipment. The quarg is mixed with the same volume of yeast extract-glucose-chloramphenicol solution and incubated at 26-degrees-C under shaking subsequently the quarg-nutrient mixture is streaked, fixed and stained. After 40 to 48 h yeasts can be detected microscopically in very low concentrations (< 0.03/g quarg).
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页码：435 / 437
页数：3
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