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
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English, French
08-12-2015
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ISO 19344:2015 specifies 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. The method is also applicable to probiotics used in dairy products and to fermented milk products such as yogurts containing primarily lactic acid bacteria.
This International Standard does not apply to taxonomical differentiation of bacteria. Due to its non-specificity, the method may quantify other bacteria than those within the scope of this International Standard, when present in the sample. This may lead to overestimation of the counts.
The minimum bacterial cell concentration in the sample before applying this standardized method depends on the dilution rates used in the individual protocols. Typically 106 cells per gram or ml are considered within the minimum range.
| DevelopmentNote |
Also numbered as IDF 232. Supersedes ISO/DIS 19344. (12/2015)
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| DocumentType |
Standard
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| Pages |
25
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| PublisherName |
International Organization for Standardization
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| Status |
Current
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| Standards | Relationship |
| PN-ISO 19344:2021-06 | Identical |
| BS ISO 19344:2015 | Identical |
| NF ISO 19344 : 2016 | Identical |
| NEN 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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