Evaluation of Petrifilm Lactic Acid Bacteria Plates for Counting Lactic Acid Bacteria in Food

Journal of Food Protection
Satomi KanagawaBon Kimura

Abstract

Although lactic acid bacteria (LAB) are used widely as starter cultures in the production of fermented foods, they are also responsible for food decay and deterioration. The undesirable growth of LAB in food causes spoilage, discoloration, and slime formation. Because of these adverse effects, food companies test for the presence of LAB in production areas and processed foods and consistently monitor the behavior of these bacteria. The 3M Petrifilm LAB Count Plates have recently been launched as a time-saving and simple-to-use plate designed for detecting and quantifying LAB. This study compares the abilities of Petrifilm LAB Count Plates and the de Man Rogosa Sharpe (MRS) agar medium to determine the LAB count in a variety of foods and swab samples collected from a food production area. Bacterial strains isolated from Petrifilm LAB Count Plates were identified by 16S rDNA sequence analysis to confirm the specificity of these plates for LAB. The results showed no significant difference in bacterial counts measured by using Petrifilm LAB Count Plates and MRS medium. Furthermore, all colonies growing on Petrifilm LAB Count Plates were confirmed to be LAB, while yeast colonies also formed in MRS medium. Petrifilm LAB Count Plates ...Continue Reading

References

Jan 1, 1991·Journal of Bacteriology·W G WeisburgD J Lane
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Mar 3, 2007·International Journal of Food Microbiology·Miriam Friedemann
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Jun 14, 2014·International Journal of Food Microbiology·Vasileios PothakosFrank Devlieghere
Oct 22, 2015·Journal of Food Science·Cristiana GarofaloFrancesca Clementi
Jan 29, 2016·Journal of Food Protection·Edward P C LaiTyler J Avis

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Citations

May 19, 2020·Journal of Food Protection·LuÍs Augusto NeroCristina Constantino

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