Adaptation of the "Drop Plate" Method for the Enumeration of Red Halophilic Bacteria

1954 ◽  
Vol 11 (3) ◽  
pp. 261-266 ◽  
Author(s):  
H. P. Dussault
Keyword(s):  
Quantitative Determination ◽  
Statistical Study ◽  
Total Error ◽  
Halophilic Bacteria ◽  
Good Reproducibility ◽  
Plate Method ◽  
Random Samples ◽  
Drop Plate ◽  
Fair Degree

The quantitative determination of total numbers of red halophilic bacteria in contaminated solar salts and discoloured salt fish has been made possible through the successful adaptation of the "drop plate" method. The maximum number of colonies is reached after eight days for pure strains of Ps. salinaria, and after 14 days for the red halophiles present in contaminated solar salts. A brief statistical study has shown that a fair degree of reliability can be obtained with the method. From series of counts, the total error expressed as coefficient of variation is shown to vary from 3.34 to 8.72 per cent. Good reproducibility is also obtained when random samples are taken from stocks of contaminated salt.

73. Phosphorus Compounds of Milk. VI. The Effect of Heat on Milk Phosphatase. A Simple Method for Distinguishing Raw from Pasteurised Milk, Raw from Pasteurised Cream, and Butter made from Raw Cream from that made from Pasteurised Cream

1933 ◽  
Vol 5 (1) ◽  
pp. 63-74 ◽  
Author(s):  
H. D. Kay ◽  
W. R. Graham
Keyword(s):  
Quantitative Determination ◽  
Raw Milk ◽  
Test Tube ◽  
Phosphorus Compounds ◽  
Simple Method ◽  
Heated Milk ◽  
Degree Of Certainty ◽  
Qualitative Test ◽  
Fair Degree

A method is described for the quantitative determination of phosphatase in raw milk. Using this method, it has been found that phosphatase is sufficiently thermolabile to be destroyed completely by pasteurisation if this process is properly carried out. The absence of phosphatase from a sample of milk or cream indicates with a fair degree of certainty that the milk or cream has been heated sufficiently to destroy such pathogenic organisms as were originally present, though it is of course no guarantee that the product is free from these organisms at the time of testing.A simple, qualitative test-tube method is described which may be used for differentiating between raw and heated milk, or between raw and heated cream, and which with slight modifications may also be used for distinguishing between butters made from raw or from heated cream.

scholarly journals Validation Parameters as Applied to Methods for Quantification of Microorganisms in Medicinal Products

2020 ◽  
Vol 10 (4) ◽  
pp. 267-272
Author(s):  
I. A. Buylova ◽  
O. V Gunar
Keyword(s):  
Quantitative Determination ◽  
Agar Plate ◽  
Test Method ◽  
Medicinal Products ◽  
Plate Method ◽  
Microbiological Methods ◽  
Study Results ◽  
Validation Parameters ◽  
Limit Of Quantitation

Validation/verification of microbiological methods is a prerequisite for quality control of non-sterile drugs. However, the use of existing procedures for validation/verification of analytical methods is challenging, since a number of factors, such as microorganism distribution in the sample, cell morphology, and metabolic activity of microorganisms contribute to the error in microbiological testing.The aim of the study was to assess the feasibility of using the microbiological method validation parameters for validation/verification of the agar plate method.Materials and methods: 18 non-sterile medicinal products were used in the study. Experiments included determination of antimicrobial activity. The quantification of viable bacteria, yeasts and moulds was performed using the modified pour plate method. The statistical processing of the obtained results was performed using Microsoft Excel 7.0 and Statistica 8.0.Results: the paper provides the results of quantitative determination of test microorganisms inoculated into non-sterile drugs. The results were obtained as part of validation/verification of the agar plate method of the State Pharmacopoeia of the Russian Federation, XIV ed.Conclusions: the validation/verification of the test method for isolation and quantification of microorganisms revealed no deviations of the study results from the established acceptance criteria. This proves the feasibility of using the following validation parameters: accuracy, precision, robustness, and limit of quantitation when validating new methods for quantitative determination of microorganisms or verification of previously validated methods.

Quantitative determination of longitudinal and transverse cross-relaxation rates

1999 ◽  
Vol 96 (9/10) ◽  
pp. 1608-1615
Author(s):  
T. E. Malliavin ◽  
H. Desvaux ◽  
M. A. Delsuc
Keyword(s):  
Quantitative Determination ◽  
Cross Relaxation ◽  
Relaxation Rates

Quantitative Determination of Gallic acid and Cyanidin-3-O-Glucoside within Sumac Extracts by HPLC-MS/MS

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
M Koşar ◽  
F Göger ◽  
N Kırımer ◽  
KHC Başer
Keyword(s):  
Quantitative Determination ◽  
Gallic Acid

Quantitative determination of compound leads in Schiniopsis brasiliensis Engler

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
FHA Fernandes ◽  
RSA Batista ◽  
G Véras ◽  
FS Souza ◽  
ACD Medeiros
Keyword(s):  
Quantitative Determination
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