Food and health food (microbiological) testing

This standard specifies the identification and counting methods for Bifidobacterium. This standard is applicable to the identification and counting of pure strains of Bifidobacterium. This standard is applicable to the identification of strains containing only monobifidobacteria in food. This standard applies to the counting of bifidobacteria in foods that only contain the genus Bifidobacterium, meaning that foods can contain one or more different strains of Bifidobacterium. 2. Equipment and Materials: In addition to conventional sterilization and cultivation equipment in the microbiological laboratory, other equipment and materials are as follows: 2.1 Constant temperature incubator: 36 C ± 1 C. 2.2 Refrigerator: 2 C~5 C. 2.3 Balance: Sensitivity 0.01 g. 2.4 Sterile test tube: 18 mmX180 mm.15 mmX100 mm.2.5 Sterile pipette: 1 mL (with 0.01 mL scale), 10 mL (with 0.1 mL scale), or micropipette (200 μ L~1 000 μ L) And matching suction head 2.6 Sterile culture dish: diameter 90 mm. 3 Culture medium and reagents 3.1 Bifidobacterium culture medium: see A.1. 3.2 PYG medium: see A.2. 3.3 MRS medium: see A.3.3.4 Methanol: analytically pure. 3.5 Chloroform: analytically pure. 3.6 Sulfuric acid: analytically pure. 3.7 Glacial acetic acid: analytically pure. 3.8 Lactic acid: analytically pure

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BAIJIAN testing process:

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4. Progress tracking and result feedback

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6. If urgent or priority processing is required

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