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  • Status :  Withdrawn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
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 07.100.30
    Food microbiology

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