scholarly journals Comparison of Probiotic Isolate Growth in Natural Culture with Various Carbon Sources

2021 ◽  
Vol 6 (2) ◽  
pp. 103-107
Author(s):  
Sitti Nur Ilmiah ◽  
Zaraswati Dwyana ◽  
Asadi Abdullah
Keyword(s):  
Carbon Sources ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate

Probiotik merupakan mikroba hidup yang memberikan pengaruh menguntungkan pada inang karena dapat menyeimbangkan mikroba yang ada dalam saluran pencernaan menjadi meningkat. Pemanfaatan tersebut dapat memberikan pengaruh positif dan kesehatan bagi inang sehingga sangat baik untuk diaplikasikan. Pemanfaatan bahan alami dapat menekan biaya media tumbuh sehingga perlu penggantian media sintetik dengan media alami karena memiliki harga yang relatif lebih murah tetapi mengandung nutrien penting bagi pertumbuhan mikroba. Tujuan penelitian ini adalah untuk mengetahui pertumbuhan isolat probiotik berdasarkan lama waktu kutur dalam media alami yang mengandung sumber karbon berbeda. Pertumbuhan isolat probiotik dalam berbagai sumber karbon dilakukan melalui metode Standard Plate Count (SPC). Melalui metode SPC didapatkan jumlah koloni isolat G dari masing-masing media berupa kanji, sagu, dan dedak yaitu 2,3 x 108 Cfu/mL, 6,4 x 106 Cfu/mL, dan 4,3 x 106 Cfu/mL selama 48 jam; 2,6 x 108 Cfu/mL, 1,6 x 108 Cfu/mL, dan 1,0 x 108 Cfu/mL selama 96 jam; 4,6 x 108 Cfu/mL, 1,8 x 108 Cfu/mL, dan 1,2 x 108 Cfu/mL selama 144 jam. Hasil yang didapatkan menunjukkan bahwa isolat G mampu ditumbuhkan dalam media alami berupa kanji, sagu dan dedak.

Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk1

1982 ◽  
Vol 45 (6) ◽  
pp. 561-565 ◽  
Author(s):  
R. T. MARSHALL ◽  
Y. H. LEE ◽  
B. L. O'BRIEN ◽  
W. A. MOATS
Keyword(s):  
Geometric Mean ◽  
Regression Line ◽  
Skim Milk ◽  
Plate Count ◽  
Department Of Agriculture ◽  
Standard Plate Count ◽  
Geometric Average ◽  
Dry Milk ◽  
Standard Plate ◽  
Microscopic Count

Samples of skim milk and nonfat dry milk (NDM) made from it were collected, paired and tested for pyruvate concentration, [P], and Direct Microscopic count (DMC). The skim milk was tested for Standard Plate Count (SPC) and Psychrotrophic Plate Count (PPC). The geometric average DMC of skim milk was more than three times higher than that of the paired NDM samples. However, [P] of NDM was not significantly different from that of the skim milk. Although [P] of skim milk was poorly correlated with SPC and PPC, r = .31 and .26, respectively, it was relatively well correlated with DMC, r = .64. Data were widely dispersed around the regression line when [P] was ≤ 4.0 mg/L. However, [P] increased rapidly when DMCs were > 106/ml. A limit of 10 mg/L of [P] in NDM reconstituted 1:9 was chosen to represent the current U.S. Department of Agriculture Standard for DMC in NDM. This limit failed to classify about 10% of the samples correctly, assuming that each geometric mean DMC was correct. However, the probability that samples meeting the DMC standard would be rejected by the pyruvate test was quite low and the probability was moderate that samples which would be acceptable by the pyruvate test would be rejected by the DMC. For the latter, 28% of the samples having DMCs of ≥ 107/ml contained < 10 mg/L of pyruvate. No sample having ≥ 10 mg/L of pyruvate had a DMC of ≤ 107/ml. Pyruvate concentration in NDM did not change during storage at 5 or 32°C for 90 days.

Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties

1997 ◽  
Vol 60 (8) ◽  
pp. 891-897 ◽  
Author(s):  
L. M. HUDSON ◽  
J. CHEN ◽  
A. R. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Escherichia Coli ◽  
Enterohemorrhagic Escherichia Coli ◽  
Cottage Cheese ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Potential Hazard ◽  
Growth And Survival ◽  
E Coli ◽  
Standard Plate Count ◽  
Standard Plate

Outbreaks of enterohemorrhagic Escherichia coli O157:H7 have been commonly associated with products derived from ground beef, but recently the organism has been implicated as the causative agent in outbreaks involving yogurt and cheese. This finding has raised concern about the potential for its growth and survival in fermented dairy products. A bioluminescent strain of E. coli O157:H7 was used to determine postprocessing survival in yogurt with live cultures at pH 4.17, 4.39, and 4.47 stored at 4 and 10°C. In addition, survival of E. coli O157:H7 was monitored during the manufacture of Cottage, Colby, Romano, and Feta cheeses. Results indicated survival for 8 and 5 days at 4 and 10°C respectively in yogurt at pH 4.17, 17 and 15 days at 4 and 10°C respectively in yogurt at pH 4.39, and 17days at both 4 and 10°C in yogurt at pH 4.47. E. coli O157:H7 did not survive cooking procedures at 56°C in Cottage cheese. However, the pathogen survived for 27, 30, and 27 days in Colby, Romano, and Feta cheeses respectively. A high correlation of r2 > 0.89 was obtained between counts of bioluminescenct colonies and standard plate count for all yogurt and cheese varieties, indicating that bioluminescence was a sensitive and rapid indicator of cellular viability for E. coli O157:H7. Survival of the pathogen, as indicated by this method, is possible in highly acidic environments even at refrigeration temperatures. This poses a potential hazard should postprocessing contamination occur.

Evaluation of the 3M Dry Medium Culture Plate (Petrifilm™ SM) Method for Determining Numbers of Bacteria in Raw Milk1

1984 ◽  
Vol 47 (10) ◽  
pp. 753-755 ◽  
Author(s):  
R. E. GINN ◽  
V. S. PACKARD ◽  
T. L. FOX
Keyword(s):  
Cold Water ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Water Soluble ◽  
Gelling Agent ◽  
Plate Count ◽  
Suitable Alternative ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Indicator Dye

The 3M Company has developed a sample-ready system (Petrifilm ™ SM) for enumerating bacteria in milk and other food products. The testing unit consists of Standard Methods culture medium coated onto a base film and overlaid with a second film coated with a cold-water-soluble gelling agent and tetrazolium indicator dye. As such, the system is ready to accept samples of product. A pipette or 0.001-ml plate loop continuous pipetting syringe can be used for applying samples. In this study, both methods of sample addition were used and results compared with those of the Standard Plate Count (SPC) and standard Plate Loop (PL) methods for determining bacteria numbers in raw milk. In total, 108 samples were analyzed in duplicate by each of the four methods. The correlation coefficients (r) between the 3M-SPC and SPC, 3M-PL and PL, 3M-PL and SPC and PL and SPC were 0.946, 0.935, 0.941, and 0.974, respectively. Repeatability, as measured by mean log10 variance for duplicate determinations, was essentially the same for the four methods, and in all instances less than 0.005. The mean log10 differences between the SPC and 3M-SPC, and SPC and 3M-PL were, respectively, −0.177 and −0.168. The preceding statistical criteria suggest the Petrifilm™ SM method to be a suitable alternative to the SPC or the PL procedure.

Microbiological Quality of Shellfish-Growing Waters in Chesapeake Bay

1994 ◽  
Vol 57 (3) ◽  
pp. 229-234 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY
Keyword(s):  
Escherichia Coli ◽  
Chesapeake Bay ◽  
Water Samples ◽  
Microbiological Quality ◽  
Geographic Area ◽  
Water Area ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate

A total of 338 water samples were collected at 20 stations from three geographically shellfish-growing areas in Chesapeake Bay from May to September 1989. Samples were examined for standard plate count, total coliforms, fecal coliforms, Escherichia coli and coliphages. Salinity, dissolved oxygen and temperature varied slightly with the depth, season, and geographic area of water samples. The geometric means of standard plate count for the three areas were 135, 355 and 275/ml, respectively. The range of means of fecal coliform for these areas was from <3 to 93/100 mi. Escherichia coli counts were also low with a range of <3 to 93/100 mi and a mean of < 3/100 mi. The growing water area adjacent to cropland was found to have higher bacterial counts than those of the other two areas. Levels of male-specific phages were very low. Results indicate that shellfish-growing waters in all three areas were of satisfactory bacteriological quality.

A STATISTICAL EVALUATION OF THE 3M BRAND AUTOMATIC COLONY COUNTER1,2

1974 ◽  
Vol 37 (8) ◽  
pp. 435-437 ◽  
Author(s):  
V. S. Packard ◽  
Roy E. Ginn
Keyword(s):  
Statistical Evaluation ◽  
Raw Milk ◽  
The Other ◽  
Total Variance ◽  
Plate Count ◽  
Standard Plate Count ◽  
Culture Plate ◽  
Counter Model ◽  
Standard Plate ◽  
Colony Counter

The 3M Brand Automatic Colony Counter, Model 620, was evaluated and compared with three laboratory technicians on raw milk Standard Plate Count (SPC) cultures over the range of counts from 0–300 colonies per culture plate. Overall, the estimated total variance for the three technicians was 15.07, for the 3M unit 17.82. On plates averaging greater than 150 colonies the 3M unit and hand counts were about equal in Variability. On lower counts the 3M device was somewhat more variable, although within what would appear to be acceptable limits. For the range of data studied, 99.4% of the variance (for the average of three counts by either method) could be accounted for by a similar average of observations using the other method. The 3M unit averaged 2.33 counts higher than technician counts.

Incidence and Survival of Listeria monocytogenes in Ready-To-Eat Seafood Products

1997 ◽  
Vol 60 (4) ◽  
pp. 372-376 ◽  
Author(s):  
SUSAN A. MCCARTHY
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Plate Count ◽  
Standard Plate Count ◽  
Smoked Salmon ◽  
Standard Plate ◽  
Seafood Products ◽  
Survival And Growth

The effects of processing and postprocess storage conditions on the incidence and survival of Listeria monocytogenes on crawfish (Procambaris sp.), crabmeat (Callinectus sapidus), and smoked salmon (Salmo salar) were evaluated. L. monocytogenes was recovered from 3% of whole boiled market crawfish samples and 17% of frozen vacuum-packaged partially cooked crawfish tail meat, but not from boiled crabmeat or smoked salmon. Contamination was most likely due to postprocess handling as commonly used methods of cooking (5 min boil or 20 min steep) reduced L. monocytogenes to nondetectable levels in laboratory-contaminated crawfish. In postprocess storage temperature abuse studies, cooked whole crawfish were inoculated internally and externally with 3.0 log CFU of L. monocytogenes per g and incubated at 22 or 30°C for 6 h. The greatest increase in numbers of cells, 1.9 log CFU/g (determined by standard plate count), occurred at 30°C on externally contaminated crawfish. There was little change in numbers of L. monocytogenes during cold storage (6°C, 5 days; −20°C, 15 days). There was little change in cell numbers associated with products stored at 22 or −20°C. At 6°C, numbers of cells associated with crabmeat increased by 3.8 log MPN/g after 6 days; however, there was no increase in numbers of cells associated with salmon. The results show that the survival and growth characteristics of L. monocytogenes are dependent on storage time and temperature and the nature of the seafood product.

Evaluation of Dry Sheet Medium Culture Plate (Compactdry TC) Method for Determining Numbers of Bacteria in Food Samples

2000 ◽  
Vol 63 (5) ◽  
pp. 665-667 ◽  
Author(s):  
SHINGO MIZUOCHI ◽  
HIDEMASA KODAKA
Keyword(s):  
Cold Water ◽  
Correlation Coefficients ◽  
Food Samples ◽  
Water Soluble ◽  
Gelling Agent ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Suitable Alternative ◽  
Standard Plate Count ◽  
Standard Plate

The Compactdry, a ready-to-use and self-diffusible dry medium sheet culture system, has been developed by the Nissui Pharmaceutical Co. Ltd. for enumerating bacteria in food. The Compactdry consists of special spread sheet with culture medium that is the same as standard method nutrients, a cold water-soluble gelling agent, and a unique plastic dish. The procedure for bacterial examination in a sample solution (1 ml) is to just inoculate a test solution into the center of the self-diffusible medium and incubate at 35°C for 48 h. The Compactdry TC (CTC) for the enumeration of total aerobic bacteria from 97 food samples was compared with the standard plate count (SPC) method and 3M Petrifilm aerobic count plates (PAC). The correlation coefficients between the CTC and SPC method, the CTC and PAC, and the PAC and SPC method were 0.97, 0.99, and 0.97, respectively. The Compactdry system is useful for the enumeration of total aerobic bacteria in food and may be a possible suitable alternative to the conventional pour-plate or the Petrifilm plate methods.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

Subpasteurization Heat Treatment to Inactivate Lipase and Control Bacterial Growth in Raw Milk

1982 ◽  
Vol 45 (6) ◽  
pp. 513-515 ◽  
Author(s):  
G. F. SENYK ◽  
R. R. ZALL ◽  
W. F. SHIPE
Keyword(s):  
Heat Treatment ◽  
Lipase Activity ◽  
Raw Milk ◽  
Heat Treatments ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Heat Treated ◽  
Standard Plate ◽  
And Control

Raw milk was heat-treated under subpasteurization and suprapasteurization conditions, cooled and stored for up to 72 h at 4.4 and 6.7°C. Milk lipase activity and bacteria counts were monitored in both unheated and heated milks. Inhibition of milk lipase activity ranged from 42 to 98% for treatments of 57.2°C for 10 sec to 73.9°C for 10 sec, respectively. The logs of Standard Plate Count after 72 h of storage at 6.7°C were 6.56, 4.86, 4.31, 4.00 and 2.82 for unheated and 10-sec heat treatments at 57.2, 65.6, 73.9 and 82.2°C, respectively. Psychrotrophic Bacteria Counts were also lower in the heated milks than in the unheated milk. The logs of Psychrotrophic Bacteria Counts after 72 h of storage at 6.7°C were 6.21, 2.45, 2.27, 1.33 and 1.00 for unheated and 10-sec heat treatments at 57.2, 65.6, 73.9 and 82.2°C, respectively. Heat treatment of raw milk supplies would result in limiting action of the milk lipase system and growth of bacteria.

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