| Autor: |
Faraji, S., Fazlara, A., Hashemi Ravan, M., Faraji, N., Taheri, Sh. |
| Předmět: |
|
| Zdroj: |
International Food Research Journal; 2014, Vol. 21 Issue 6, p2493-2498, 6p |
| Abstrakt: |
The objective of the present study was to employ the technique of Impedance Splitting Method, a technique of high accuracy and sensitivity, in the microbial count and characterization in the shortest possible time. A total bacterial count on samples (n = 100), collected during the winter and summer season, were evaluated by the standard and the Impedance splitting methods (ISM). Based on the obtained coefficient of determination results in the resulting mathematical equations, the correlation coefficient between the two methods in relation to the total bacterial count in mayonnaise, in the summer and winter seasons, as well as the cumulative results have been 93.2, 88.4 and 91%, respectively. The time required to obtain these result were 19.66 hours for the summer and the cumulative samples and 5.12 hours for the winter samples. Comparison to the conventional method of pour plating, time is shortened from 1-3 days to only a few hours. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
