BS ISO 19344:2015
Current
The latest, up-to-date edition.
Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
31-12-2015
Forewords
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Diluents and reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation and expression of results
11 Critical factors affecting results
12 Precision
13 Test report
Annex A (informative) - Diagram of staining protocols
Annex B (informative) - Calculation example of the
appropriate sample dilution
Annex C (informative) - Interlaboratory test
Bibliography
Describes a standardized method for the quantification of active and/or total lactic acid bacteria and probiotic strains in starter cultures used in dairy products by means of flow cytometry.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 14/30293895 DC. (01/2016)
|
| DocumentType |
Standard
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 19344:2015 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 6887-1:2017 | Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions |
| ISO 7218:2007 | Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 7889:2003 | Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C |
| ISO 26323:2009 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) |
| ISO 6887-5:2010 | Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products |
| ISO 27205:2010 | Fermented milk products — Bacterial starter cultures — Standard of identity |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 15214:1998 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of mesophilic lactic acid bacteria Colony-count technique at 30 degrees C |
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