scholarly journals Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum

2014 ◽  
Vol 5 (2) ◽  
pp. 1021 ◽  
Author(s):  
Dede Saputra ◽  
Tati Nurhayati
Keyword(s):  
Lactobacillus Acidophilus ◽  
Plate Count ◽  
Diffusion Method ◽  
Antibacterial Compounds ◽  
Red Tilapia ◽  
Standard Plate Count ◽  
Spoilage Bacteria ◽  
Base Method ◽  
Standard Plate

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2) evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3) determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC) test. The LAB’s are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit  the rate of deterioration of quality red tilapia fillets until 14 hours.

THE QUALITY OF RAW MILK FROM SELECTED OHIO MARKETS.

1966 ◽  
Vol 29 (4) ◽  
pp. 118-121 ◽  
Author(s):  
S. P. Ohri ◽  
W. L. Slatter
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
High Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Bacteriological Method ◽  
Standard Plate ◽  
Bulk Tank

Summary An 8-month survey of the bacteriological quality of bulk tank produced fluid milk supplies for four major markets in Ohio, was made utilizing the Standard Plate Count (SPC), the preliminary incubation count (PI), the thermoduric (pasteurized milk) count, and the coliform count. In terms of maximum standards of 200,000 and 100,000 organisms/ml, the SPC would have eliminated 13% and 20% of the milk samples, respectively. A SPC of 50,000/ml, a PI count of 200,000/ml, a thermoduric count of 500/ml, and a coliform count of 100/ml would have eliminated 37%, 34%, 40%, and 40%, respectively, of the samples but not all of the samples eliminated by one test were eliminated by another test. All of the tests employed showed a seasonal trend especially in the high count categories but the trend was less noticeable in the results of the preliminary incubation count. A combination of two of the methods was superior to any single bacteriological method employed in detecting unsatisfactory milk. Of the tests used, the combination of the thermoduric count (500/ml) and the coliform count (100/ml) was the most effective in the detection of unsatisfactory milk samples.

scholarly journals UJI ANTIBAKTERI MASKER KEFIR SUSU KAMBING PADA Staphylococcus epidermidis SECARA IN VITRO

2020 ◽  
Vol 25 (1) ◽  
pp. 53-61
Author(s):  
Ajeng Desti Ningsih ◽  
Nur Khikmah
Keyword(s):  
Staphylococcus Epidermidis ◽  
Goat Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Standard Plate ◽  
Goat's Milk ◽  
X 24

Penelitian ini bertujuan untuk mengetahui antibakteri masker kefir susu kambing pada Staphylococcus epidermidis dan menghitung jumlah koloni Bakteri Asam Laktat (BAL) dan khamir. Uji antibakteri dilakukan dengan metode difusi sumuran. Antibakteri masker kefir ditunjukkan dengan adanya zona hambat yang terbentuk di sekitar sumuran. Spread plating dilakukan untuk menghitung koloni bakteri asam laktat dan khamir. Medium MRSA dan PDA diinkubasi pada suhu 37ºC selama 2-3 x 24 jam. Jumlah koloni yang tumbuh dihitung menggunakan metode Standard Plate Count dengan jumlah koloni 30-300, dan dinyatakan dalam satuan CFU/g. Hasil penelitian menunjukkan bahwa masker kefir mempunyai sifat bakteriostatik. Kemampuan antibakteri masker kefir susu kambing pada Staphylococcus epidermidis disebabkan karena di dalam supernatan masker kefir terdapat senyawa antibakteri. Hal ini ditandai dengan terbentuknya zona irradikal. Rerata koloni BAL pada masker kefir susu kambing A dan B adalah 1,5×109 dan 1,2×1010 CFU/g. Rerata jumlah koloni khamir pada masker kefir susu kambing A dan B adalah 2,1×1010 dan >3,0×1010 (3,9×1010) CFU/g.ANTIBACTERIAL OF GOAT’S MILK KEFIR MASK ON Staphylococcus epidermidis IN VITROThis study was aimed at determining the antibacterial goat’s milk kefir mask on Staphylococcus epidermidis and the number of Lactic Acid Bacteria (BAL) and the number of yeast colonies. The antibacterial test was carried out using the diffusion method of the wells. The antibacterial activity in the kefir mask is shown by the presence of inhibitory zones that form around the well. Spread plating was done to calculate the colonies of lactic and yeast acid bacteria. MRSA and PDA medium were incubated at 37ºC for 2-3 x 24 hours. The number of growing colonies is calculated using the Standard Plate Count method with the number of colonies of 30-300 and expressed in units of CFU/g. The results showed that kefir masks had bacteriostatic properties. The antibacterial ability of goat’s milk kefir mask was since the kefir supernatant contained antibacterial compounds. This is indicated by the formation of an nonradical zone. The mean of BAL colonies in goat milk masks A and B was 1.5 × 109 and 1.2 × 1010 CFU/g. The average number of yeast colonies in Goat milk masks A and B was 2.1 × 1010 and> 3.0 × 1010 (3.9 × 1010) CFU/g.

Bacteriological Quality of Fresh Seafood Products from Seattle Retail Markets

1983 ◽  
Vol 46 (10) ◽  
pp. 901-909 ◽  
Author(s):  
CARLOS ABEYTA
Keyword(s):  
Puget Sound ◽  
Microbiological Quality ◽  
Mean Value ◽  
Plate Count ◽  
Arithmetic Means ◽  
Retail Markets ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Seafood Products

A microbiological survey of 287 (fresh) seafood products from Puget Sound retail markets was conducted over a period of 1 year. The microbiological quality of fresh seafood was high, with only 2.1 % of the samples exceeding the maximum limit for acceptability as suggested by the International Commission on Microbiological Specifications for Foods (ICMSF). The overall microbiological data of positive units given as arithmetic means were: coliforms MPN/g, 199; Escherichia coli MPN/g, 21; coagulase-positive Staphylococcus aureus MPN/g, 66; enterococci/g, 9121; Clostridium perfringens/g, 18; Bacillus cereus/g, 100; and Vibrio parahaemolyticus MPN/g, 3.7. The standard plate count means 1.0 × 103 to 2.5 × 107 colony-forming units (CFU)/g, giving a mean value of 2.0 × 105 CFU/g. The percentages of seafood samples positive for pathogens were S. aureus, 37.6; Yersinia enterocolitica, 3.8; V. parahaemolyticus, 2.8; C. perfringens, 2.4; and B. cereus, 0.7. Vibrio cholerae, Clostridium botulinum, Salmonella and Shigella species were not isolated.

scholarly journals Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India

2021 ◽  
Vol 14 (3) ◽  
pp. 656-660
Author(s):  
Smita Kakati ◽  
Archana Talukdar ◽  
Razibuddin Ahmed Hazarika ◽  
Masuk Raquib ◽  
Saurabh Kumar Laskar ◽  
...  
Keyword(s):  
Standard Procedure ◽  
Raw Milk ◽  
Poor Quality ◽  
Plate Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Guwahati City ◽  
Standard Plate

Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers' table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p<0.01) difference was observed for standard plate count and coliform count among the different locations in and around Guwahati city. Conclusion: From the present study, it could be inferred that raw milk sold in most parts of Guwahati city do not confer to the legal microbiological standard and may pose a high risk of milk-borne illness among consumers of the city, which needs a systematic series of actions to be implemented properly.

KEEPING QUALITY OF MILK EXPOSED TO HIGH TEMPERATURE AS EXPERIENCED DURING TRANSPORT IN AUTOMOBILES1

1972 ◽  
Vol 35 (10) ◽  
pp. 588-590
Author(s):  
K. L. Smith ◽  
L. E. Mull ◽  
C. B. Lane ◽  
A. J. Baggott
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Storage Period ◽  
Plate Count ◽  
Lag Phase ◽  
Standard Plate Count ◽  
Warm Weather ◽  
Standard Plate ◽  
Quality Of Milk

To simulate conditions encountered in automobiles during warm weather in Florida, half-gallon cartons of milk, after tempering at 39 F, were exposed to 120 F for 0, 30, 60 or 90 min, after which milks were 39, 64, 78, and 91 F, respectively. All samples were then held at 39 F throughout the remainder of the study. The standard plate count was significantly higher on samples exposed to 120 F for 60–90 min than on those exposed for the shorter time. A taste panel detected flavor differences among samples of milk receiving the different heat exposures. The shelf-life of fluid milk was determined by the number of bacteria present in the sample at the commencement of the storage period, the length of the lag phase of growth, the rate of bacterial growth at the storage temperature used, and finally the type of microorganism present. If milk is to be exposed to high temperature in an automobile for more than 30 min, it should be held in an insulated container until it can be placed in the home refrigerator.

scholarly journals Microbiological Quality of Ice Cream Available in Chittagong

1970 ◽  
Vol 25 (2) ◽  
pp. 135-136
Author(s):  
M Tarek Hossain ◽  
AKM Humayun Kober
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Viable Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Standard Plate

A study was carried out to investigate microbiological quality of ice cream available in Chittagong area of Bangladesh during June to July 2008. Each brand of ice cream was collected from retail stores of Chittagong City. Standard plate count (SPC) and coliform count were done for bacteriological assessment of the ice cream samples. The average SPC count of Kwality, Igloo and Sub Zero ice cream samples were 2 x 103, 3 x 103 and 4 x 103 cfu/g respectively. Coliform organisms were detected in all the ice cream samples and the average coliform counts of the ice cream samples from Kwality, Igloo and Sub Zero were 12, 18 and 42 cfu/g respectively. Coliform bacteria exceeded standard limits, which can cause serious health problems. Keyword: Total viable Count; Coliform countDOI: http://dx.doi.org/10.3329/bjm.v25i2.4876Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 135-136

Effect of Low-Temperature Cleaning on Microbiological Quality of Raw Milk and Cleanliness of Milking Equipment on the Farm

1978 ◽  
Vol 41 (11) ◽  
pp. 902-906 ◽  
Author(s):  
DARRELL L. BIGALKE
Keyword(s):  
New York ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Solution Temperature ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Wash Solution ◽  
Standard Plate

Milking equipment on four farms each in the St. Paul. Minnesota area and the Ithaca, New York area was cleaned at wash solution starting temperatures of 120, 130, 140, 150, and 160 F. The effect of wash solution temperature on raw milk microbiological quality was determined by the Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC). Coliform Count (CC) and Laboratory Pasteurized Count (LPC). Cleanliness of the farm milking equipment was determined by microbiological counts (SPC, PBC, CC) of circulated sterile water, visual examination and determination of residual calcium on the equipment. Statistical analysis of the data indicated that Klenzade farm detergents and Agway farm detergents can be used at temperatures such that the final wash solution temperature does not drop below 105 F and have no significant effect on cleaning performance, microbiological quality of raw milk or microbiological status of the milking equipment.

scholarly journals A Comparative Study on the Quality of Available Brand and Non Brand Fluid Milk Consumed by the People of Chittagong City of Bangladesh

2016 ◽  
pp. 16-20
Author(s):  
GK Debnath ◽  
AKMH Kober ◽  
T Chanda ◽  
GC Chanda ◽  
MS Bari
Keyword(s):  
Comparative Investigation ◽  
Plate Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
The People ◽  
Microbiological Parameters ◽  
Standard Plate ◽  
Quality Of Milk ◽  
Fluid Milk

The study was undertaken to have a comparative investigation on the quality of available brand and non-brand fluid milk consumed by the inhabitants of Chittagong City (CC). Milk samples were collected from the city vendors, departmental stores, households and dairy farms. A total of 100 samples were analyzed for nutritional (percentage of butter fat, solids-not-fat and protein), chemical (pasteurization test, added preservatives and adulteration status) and microbial (standard plate count and coliform count) parameters to evaluate the quality of the collected milk samples. The study reveals that the collected milk samples show significant (P?0.01) variation in nutritional, chemical and microbiological parameters among the sources. All brands milk samples were properly pasteurized. The quality of milk samples from local farms was good except coliform counts. All the samples possessed high coliform counts. The quality of farm produced milk and rural milk were deteriorated by middlemen due to adulteration with water. Water adulteration was detected in 68% and 54% of the milk samples in case of vendor supplied rural and vendor supplied farm milk respectively. Most alarming fact is more than 10% milk samples contained formalin in case of vendor supplied rural milk. It may be concluded that both the vendor supplied rural milk and vendor supplied farm milk were low quality due to water adulteration and added formalin preservatives respectively.International Journal of Natural Sciences (2014), 4(1) 16-20

THE RELATIONSHIP OF AVERAGE STANDARD PLATE COUNT RATIOS TO EMPLOYEE PROFICIENCY IN PLATING DAIRY PRODUCTS

1956 ◽  
Vol 19 (12) ◽  
pp. 336-344 ◽  
Author(s):  
J. L. Courtney
Keyword(s):  
Dairy Products ◽  
Plate Count ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Plate Counts ◽  
The Individual ◽  
Relationship Of ◽  
Effective Supervision

A study of the conditions under which 32,546 samples of dairy products were plated and 2,264 ratios occurred emphasizes the role of the individual worker and effective supervision in attaining maximum accuracy when making standard plate counts. It appears that the average ratio varies directly with the accuracy with which the procedure, particularly pipetting, is performed. Consequently, the average is an index to the quality of work being done.

Changes in Bacteriological Quality of Raw Milk Stabilized by Activation of its Lactoperoxidase System and Stored at Different Temperatures

1983 ◽  
Vol 46 (12) ◽  
pp. 1065-1068 ◽  
Author(s):  
M. ZAJAC ◽  
J. GLADYS ◽  
M. SKARZYNSKA ◽  
G. HÄRNULV ◽  
L. BJÖRCK
Keyword(s):  
General Pattern ◽  
Raw Milk ◽  
Plate Count ◽  
Lag Phase ◽  
Total Period ◽  
Standard Plate Count ◽  
Lactoperoxidase System ◽  
Different Temperatures ◽  
Standard Plate

Preservation of the quality of raw milk by activation of its natural lactoperoxidase (LP) system was studied. The milk was stored at 4, 10 and 17°C for a total period of 104, 72 and 48 h, respectively. At 4°C, the LP system was activated after 48 and 96 h. At the higher storage temperatures, activation was carried out initially and after 24 h and (at 10°C) 48 h of storage. The results show that, at 4°C, the Standard Plate Count in LP-activated milk remained fairly unchanged for at least 104 h, whereas bacterial multiplication in the controls started after 48 h. At 10°C, an activation resulted in a lag-phase of at least 72 h, but at 17°C this was reduced to below 24 h. The observed changes in the counts of coliforms and psychrotrophs followed the same general pattern. These results suggest that activation of the LP system in combination with moderate cooling (e.g., with available well water) could be a useful alternative to extend the keeping quality of raw milk. Overnight storage might then be possible, provided the initial hygienic quality of the milk is good and the milk is promptly taken care of in the morning.

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