菌落总数

从食品微生物指标：菌落总数、大肠菌群和致病菌三项入手，对我国肉类食品的微生物指标检测情况及其产品质量进行分析。

From the microbiological index including cfu , mpn and germina amount , this paper analyzes the examination of microbiological index and the quality of meat food in our country .

采用平板计数法测定菌落总数、霉菌和酵母菌的菌落数。

Total plate count , mould and yeast populations were determined using plate count agar and oxytetracycline glucose agar , respectively .

水分活度和pH值对菌落总数的影响具有显著的线性关系。

The AW and pH value have the remarkable linear relation to the aerobic bacterial count .

Nisin·NaL对冷却猪肉中菌落总数变化的交互效应

Interaction of Nisin and Sodium Lactic on Changes of Bacterial Counts in Chilled Pork

对啤酒样品进行细菌富集后，采用ATP生物发光技术制作标准曲线，快速检测样品中的菌落总数。

After concentrating bacteriums of the beer sample , Uses the ATP bioluminescence technology to Manufacture standard curve and rapid examine the colony total of sample .

不同管理等级企业纯净水中浑浊度、高锰酸钾消耗量、电导率、菌落总数间差异有统计学意义，A组企业的纯净水水质较B、C级企业的纯净水好。

There were significant differences in turbidity , potassium permanganate consumption , conductance and the toatl of bacterium of pure water of different management-level company . The quality of pure water in A-class enterprises was better than the B , C-class enterprises .

贮藏期间，样品的T-VBN值、TBA值和菌落总数随着贮藏时间的延长而增加。

The T-VBN value , TBA value and total bacteria count were all gradually increased as the extension of storage time .

当包装容器中O2含量下降到5%以下时，O2含量对菌落总数的影响不显著（P>0.05）。

After 30 d storage with the O2 content below 5 % in package , the effect of O2 content on total bacterial amount was not significant ( P > 0.05 ) .

将Nisin、NaL单独及联合应用于真空包装冷却猪肉中，通过测定菌落总数的变化来分析Nisin、NaL在贮藏过程中的交互效应。

The interaction effect of nisin and sodium lactic in preservation of chilled pork was assessed by assaying bacterial counts during storage in vacuum packages .

本文以持水能力、TBA值、质地特性、K值、细菌菌落总数和感官鉴定指标为依据，研究了空气解冻、流水解冻、真空解冻和微波解冻，并作比较。

Water holding capacity , TBA value , textural properties , total bacterial counts sensory evaluation were studied on the quality of defrozen HAIRTAIL FISH by the thawing methods of air , running water , vacuum microwave thawing .

保温贮存馒头，12h内菌落总数在104cfu/g以下，霉菌数不超过60cfu/g；

While storied with heat preservation measure , the total bacteria of steamed-bread is under 10 ~ 4cfu / g and the mildew number is below 60cfu / g within 12h ;

对饮水机消毒后跟踪检测到第12d时，纯净水菌落总数已经超标。

Since 12th day after disinfection for watering troughs , the total colony of pure water went beyond the standard .

检验指标包括色度、浑浊度、pH值、总硬度、铁、锰、氨氮、亚硝酸氮、硝酸盐氮、硫酸盐、氟化物、细菌菌落总数、总大肠菌群和粪大肠菌群。

The indexes for the test were mainly chroma , turbidity , PH , the total hardness , Fe , Mn , ammonia nitrogen , nitrite nitrogen , nitrate nitrogen , sulfate , fluoride , colony forming unit ( cfu ), total coliform , and fecal coliform .

保鲜效果的考察指标主要有：色差值、pH值、菌落总数、H2S试验和感官评定，单指标分别进行比较，综合评价保鲜的效果。

The parameters about the effect of preservation include color difference value , pH value , total microorganism count , cooking loss , H2S experiment and organoleptic evaluation . The overall evaluation of the effect of preservation was obtained after single factor test was compared .

菌落总数、霉菌和大肠菌群的D10值分别为3.18kGy、4.55kGy和2.32kGy。

The D_ 10 values for aerobic bacterial count , moulds and coliform bacteria were 3.18 kGy , 4.55 kGy and 2.32 kGy , respectively .

添加抗坏血酸延缓了还原糖含量，可滴定酸，粘度和菌落总数的增加，同时在贮藏过程中伴随着PPO和SNI活性的降低也抑制了甘蔗汁褐变。

Added ascorbic acid delayed the increase of reducing sugar , titratable acidity , viscosity and total microbial count , and also prevented browning with reduced PPO and SNI activities in fresh sugarcane juice during storage .

水中菌落总数检测按（GB17324-1998）《瓶装饮用纯净水卫生标准》进行。

The total counts of bacteria of water samples were determined based on the Sanitary Standard for Bottled Purified Drinking water ( GB17324-1998 ) .

菌落总数的对数去除率与累计液相臭氧浓度的关系式符合Chick-Watson消毒模型，可较好反映臭氧的消毒效果。

The formula of the logarithmic removal efficiency of total bacteria vs the cumulative liquid ozone concentration accorded with the Chick-Watson disinfection model . It could reflect the ozone disinfection effect well .

与传统方法相比，采用阻抗法进行生鲜奶中菌落总数的测定具有快速、简便、准确的特点，不合格样品检验周期少于7h。

Compared with the traditional methods , the impedance detection for aerobic bacterial count in raw milk shows superiorities such as time-saving , convenience and accuracy . Using this method , the inspection period of unqualified milk sample is less than 7 h.

反复多次使用过程中，新卤及老卤中的菌落总数、亚硝酸盐含量、TBA值和POV值都低于国家食品卫生标准中规定的相应最低含量，安全性较高，对人体健康无影响。

The total number of colonies , nitrite content , TBA values and POV values were lower in the fresh brine and the aged one than the national food hygiene standards in the corresponding provisions of the lowest concentration . It was secure and had no effect on human health .

实验结果表明：在甜牛乳饮料中使用绿色食品护色保鲜剂，经100℃30min杀菌后，常温保存31天菌落总数、酸度未超标，无明显絮凝；

The experiment result indicated that the bacterial colony count and acidity had not exceed the standard and obvious flocculate with using the green food color retention antistaling agent on sweet milk drink which was sterilized at 100 ℃ for 30 minutes and preserved at normal temperature for 31 days .

菌落总数指标合格率为70.0%。

The total number of colonies indicators qualified rate was70 % .

菌落总数合格率为81.4%；

The qualification rate of aerobic bacterial count was 84.4 % .

利用欧姆加热技术对牛奶进行杀菌处理，研究了杀菌温度、杀菌时间和欧姆加热电压对牛奶中菌落总数和大肠菌群残留率的影响。

Milk sterilization with ohmic heating was studied in this paper .

冷却猪肉生产中菌落总数的变化规律

Changes of Aerobic Bacterial Count in the Process of Chilling Pork

考察了菌落总数、霉菌、酵母菌数和大肠菌群数的变化。

The microorganisms including natural microflora and yeast and mold and E.

电阻抗法快速测定食品中菌落总数的应用研究

Fast determination of Aerobic plate count in food by electric impedance

丙纶丝所用油剂菌落总数的测定

Determination of bacteria colony of spinning finishes in polypropylene fiber

GB/T12661-1990纸和纸板菌落总数的测定法

Paper and board-Determination of microbiological properties & Total bacterial count

乳酸菌菌落总数快速检测与传统检测的比较试验

Comparing Experiment of Testing Paper and Traditional testing on lactobacillus