Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Korean Traditional Foods
2004
Kim, K.S. (Yonsei University, Seoul, Republic of Korea) | Ha, S.D. (Chung-Ang University, Seoul, Republic of Korea) | Park, Y.S. (Kyungwon University, Seoungnam, Republic of Korea) | Hong, K.P. (3M Korea Company, Seoul, Republic of Korea) | Bae, E.K. (Yonsei University, Seoul, Republic of Korea) | Park, J.Y. (Yonsei University, Seoul, Republic of Korea) | Mok, C.K. (Kyungwon University, Seoungnam, Republic of Korea) | Kim, S.P. (3M Korea Company, Seoul, Republic of Korea)
Dry rehydratable film methods were compared to conventional methods for the enumeration of microorganisms in Korean traditional foods. Kimchi, doenjang, kochujang, janjand, takju, sujeongkwa and sikhe were used as Korean traditional foods. Petrifilm∨TM aerobic count plate, Petrifilm∨TM coliform count plate, Petrifilm∨TM E. colilcoliform count plate, Petrifilm∨TM yeast and mold count plate and Petrifilm∨TM staph express count plate were compared to plate count agar, most probable number (MPN) for coliform, MPN for E. coli, potato dextrose agar and coagulase test, respectively.
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