Abstract

Specifies a method for enumerating bacteria which cause fermentation of lactose with the production of gas and form characteristic growth under the operational conditions describes. Uses a culture technique involving a liquid medium. The calculation of the most probable number is made after incubation at 30 degrees centigrade.


General information 

  • Status
     : Withdrawn
    Publication date
     : 1986-11
  • Edition
     : 1
    Number of pages
     : 8
  • Technical Committee
     : ISO/TC 34/SC 5 Milk and milk products
  • ICS
     :
    07.100.30 Food microbiology

Life cycle

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