| 000 | 02579aam a2200361 i 4500 | ||
|---|---|---|---|
| 005 | 20230707085542.0 | ||
| 008 | 150904s2015 be a b 000 0 eng d | ||
| 035 | _a(ATU)b14876097 | ||
| 035 | _a(OCoLC)988812042 | ||
| 040 |
_aATU _beng _erda _cATU |
||
| 082 | 0 | 4 |
_a637.1 _223 |
| 100 | 1 |
_aCasani, Sandra, _eauthor. |
|
| 245 | 1 | 0 |
_aInterlaboratory collaborative study on a flow cytometry method for lactic acid bacteria quantification in starter cultures, probiotics and fermented milk products according to ISO 19344/IDF232 / _cSandra Casani, Ken Flemming Hansen and Stéphane Chartier. |
| 264 | 1 |
_aBrussels, Belgium : _bInternational Dairy Federation, _c[2015] |
|
| 264 | 4 | _a©2015 | |
| 300 |
_a49 pages : _billustrations, _c30 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 |
_aBulletin of the International Dairy Federation ; _v478/2015 |
|
| 520 | _aAn international collaborative study of ISO 19344│IDF 232, Milk and milk products - Starter cultures, probiotics and fermented milk products - Quantification of lactic acid bacteria by flow cytometry was conducted to determine precision figures for the quantification of lactic acid bacteria and probiotic strains by flow cytometry in starter cultures, probiotics and fermented milk products. Except for yoghurts, the repeatability limit (r) and reproducibility limit (R) values were calculated to be 0.06 and 0.45 for log10 active fluorescent units (AFU) per gram and 0.07 and 0.38 for log10 total fluorescent units (TFU) per gram. The corresponding values for yoghurts were 0.08 and 0.76 for log10 AFU per gram and 0.10 and 1.17 for log10 TFU per gram. The latter reproducibility value illustrates the challenges encountered in analysis of TFU in yoghurts. Furthermore, equivalence of AFU results between the three different staining protocols was evaluated and demonstrated for most of the strains included in this study. | ||
| 650 | 0 |
_aFermented milk. _9337813 |
|
| 650 | 0 |
_aFlow cytometry _xStandards _9653198 |
|
| 650 | 0 |
_aBacterial starter cultures _9375033 |
|
| 700 | 1 |
_aHansen, Flemming Ken, _eauthor. |
|
| 700 | 1 |
_aChartier, Stéphane, _eauthor. |
|
| 710 | 2 |
_aInternational Dairy Federation, _eissuing body. _9228132 |
|
| 830 | 0 |
_aBulletin of the International Dairy Federation ; _v478/2015. |
|
| 907 |
_a.b14876097 _b05-06-19 _c30-03-16 |
||
| 998 |
_ab _a(5)c _b01-04-16 _cm _da _feng _gbe _h0 |
||
| 945 |
_a637.1 CAS _g1 _iA541310B _j0 _lcmain _o- _p$103.69 _q- _r- _s- _t0 _u0 _v0 _w0 _x0 _y.i13485398 _z30-03-16 |
||
| 942 | _cB | ||
| 999 |
_c1303931 _d1303931 |
||