| 摘要 |
<p>It is intended to provide a method of evaluating the qualities of a food, a drink or the like whereby the deterioration in the qualities (in particular, the freshness) of the food, drink or the like, i.e., the amount of microorganisms growing therein depending on temperature or with the passage of time can be conveniently and accurately detected to thereby evaluate the qualities thereof, and an indicator therefor. Namely, a food, a drink or the like is enclosed together with a fermentation base containing a gas-generating microorganism selected from among yeasts, fungi and bacteria in a sealed container made of a synthetic resin or a flexible film bag. Then the qualities of the food, etc. are evaluated depending on the amount of the gas generated accompanying the formation of an acid in the container (bag), and an indicator for the evaluation.</p> |
