[Study on methods of plating in analysis of total bacteria of fish]
1993
Hasan, B. (Universitas Riau, Pakan Baru (Indonesia). Fakultas Perikanan)
Plating method use in analysis of bacteriological content of fish has been done. Surface plate method was compared with pour plate method for enumeration of total bacterial counts on fish. The convenient method for enumeration of total bacterial counts on fish was evaluated by correlating total counts obtained from the method to organoleptic quality of fish. Surface plates were prepared by drying freshly pour plates at 37 degrees C for 3 days. These plates were stored at 5 degrees C and redried at 37 degrees 4 hours use. Pour plates were made by boiling the agar and cooling at 45 degrees C in water bath. About 15-20 ml. of liquid was poured into petridish containing 1 ml. sample in it and the plate was tilted until the liquid and the sample were completely mixed. The results indicated no significant difference between surface plate method and pour plate method for total counts. However, there was a growth pattern of bacteria obtained from surface plate method during storage periods. Bacterial counts obtained from the pour plate method correlated more closely to sensory quality than the surface plate method
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