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Detection of lactic acid bacteria in food for import and export. Part 1: Isolation and enumeration method
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SN/T 1941.1-2007
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Basic data | Standard ID | SN/T 1941.1-2007 (SN/T1941.1-2007) | | Description (Translated English) | Detection of lactic acid bacteria in food for import and export. Part 1: Isolation and enumeration method | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050; 07.100.30 | | Word Count Estimation | 10,123 | | Date of Issue | 2007-08-06 | | Date of Implementation | 2008-03-01 | | Regulation (derived from) | Accredidation-Technology-Letter [2015] No. 247; National Health and Family Planning Commission Notice No. 1716 of 2016 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the separation and Lactobacillus counting method. This standard applies to natural or adding lactic acid bacteria of lactic acid bacteria in food and raw materials separation and counting. | SN/T 1941.1-2007: Detection of lactic acid bacteria in food for import and export. Part 1: Isolation and enumeration method
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Detection of lactic acid bacteria in food for import and export.Part 1. Isolation and enumeration method
Exit inspection and quarantine industry standard book People's Republic of China
Lactic acid bacteria in food import and export inspection methods
Part 1. Separation and Counting
Posted 2007-08-06
2008-03-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
SN/T 1941 "lactic acid bacteria in food import and export inspection method" is divided into three parts.
--- Part 1. Separation and counting method;
--- Part 2. PetrifilmTM test plate method;
--- Part 3. Lactobacillus PCR method.
This section SN/T 1941 Part 1.
This section of Appendix A normative appendix.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
This section was drafted by. People's Republic of China Liaoning Province Exit Inspection and Quarantine.
The main drafters of this section. Wu Bin, Qin Cheng, Li Ye, Cheng Chiu, Wang Mei, Qi Zhenyu.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Lactic acid bacteria in food import and export inspection methods
Part 1. Separation and Counting
1 Scope
This section SN/T 1941 specifies the method for the separation and counting of lactic acid bacteria.
This section applies to a natural or added lactic acid bacteria in food and raw materials of lactic acid bacteria isolated and counted.
2 Equipment and Materials
2.1 Microscope. 10 × ~ 100 ×.
2.2 Thermometer. Range 1 ℃ ~ 55 ℃, sub-scale 0.1 ℃.
2.3 incubator. 36 ℃ ± 1 ℃.
2.4 straw. 1mL, 5mL and 10mL, sub-scale 0.1mL.
2.5 tube. 16mm × 160mm.
2.6 dish. diameter of 90mm.
2.7 inoculating loop. 3mm diameter.
2.8 Balance. Range 2kg, a sense of the amount of 0.1g.
2.9 Sterilization of sample preparation equipment. sampling spoon, scissors, tweezers.
2.10 Sample dilution bottle. 250mL and 500mL.
2.11 microaerobic culture apparatus. optimal microaerobic conditions of 5% oxygen, 10% carbon dioxide and 85% nitrogen. Duplex manometer can appliance
Microaerophilic incubator, anaerobic tank, candle jar, bag or other alternative means.
3 media and reagents
Unless otherwise specified, reagents were analytical grade or biochemical reagents, water is distilled water.
3.1 MRS broth (see Section A.1 chapter).
3.2 MRS agar (see Section A.2 chapter).
3.3 Modified TJA medium (modified tomato juice agar) (see Section A.3 chapter).
3.4 Modified MC medium (ModifiedChalmers medium) (see Chapter A.4).
3.5 0.1% methylene blue milk medium (see Section A.5 chapter).
3.6 6.5% sodium chloride broth (see Section A.6 chapter).
3.7 pH9.6 dextrose broth (see Section A.7 chapter).
3.8 40% bile broth (see Section A.8 chapter).
3.9 starch hydrolyzate medium (see Section A.9 chapter).
3.10 arginine hydrolysis medium (see Section A.10 chapter).
3.11 esculin medium (see Section A.11 chapter).
3.12 Gram stain solution.
3.13 3% hydrogen peroxide solution.
3.14 peptone water, indole reagent.
3.15 gelatin medium.
3.16 nitrate media, nitrate reagent.
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