标准摘要
[中文适用范围]： 本文件规定了通过菌落计数技术对特征微生物德氏乳杆菌保加利亚亚种（简称：保加利亚乳杆菌）和嗜热链球菌（简称：嗜热链球菌）进行计数的方法。 该方法适用于酸奶（定义见CXS 243-2003）。 菌落计数技术（倾注平板法）适用于，但不限于，在测试样品中计数保加利亚乳杆菌和嗜热链球菌，平板上至少计数10个菌落。这对应于特征微生物保加利亚乳杆菌和嗜热链球菌的水平预期高于100 cfu/g。 菌落计数技术（涂布平板法）适用于，但不限于，在测试样品中计数保加利亚乳杆菌和嗜热链球菌，平板上至少计数10个菌落。这对应于特征微生物保加利亚乳杆菌和嗜热链球菌的水平预期高于1000 cfu/g。 [外文原描述]： This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L. bulgaricus) and Streptococcus thermophilus (in short: S. thermophilus) by means of the colony-count technique. The method is applicable to yoghurts (for the definition see CXS 243‑2003[7]). The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 100 cfu/g. The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 1 000 cfu/g.
英文名称Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique