| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for rapidly and easily inspecting the (non)contamination with thermophilic acidophilic sporulation bacteria for various foods/drinks including fruits juice drinks and/or materials thereof. SOLUTION: The method for inspecting whether a food/drink or material(s) thereof is contaminated with the thermophilic acidophilic sporulation bacteria comprises the following procedure. a liquid specimen is prepared from a test object and applied onto a plurality of agar medium sheets adjusted to pH3-5 each comprising an assimilation component substantially comprising yeast extract, starch and glucose and agar-agar as the solidification component, and the resulting sheets are simultaneously cultured at 40-50°C and 60-70°C for 14-24 h respectively, and the bacterial colony growth statuses at 40-50°C and 60-70°C are compared visually. By this method, in case of contamination, the bacteria can also be identified. COPYRIGHT: (C)2004,JPO
|
