文章基本信息

标题：A Research on Comparing of Dropping and Spreading Cultural Counting Techniques
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作者：A. Kadir Halkman ; Zübeyde Öner
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1989
卷号：14
期号：4
出版社：Association of Food Technology, Turkey
摘要：Microbial counts was determined by dropping, spreading and most probable number (MPN) for 6 commercial lactic acid bacteria MPN was not suitable counting technique. Total streptococci, total lactobacil, total mesophile aerobic bacteria, yeast-fungi and bacilli was counted by dropping and spreading technique at 7 different kashar cheeses. There were high correlation coefficients between dropping and spreading techniques among different counting media. Dropping technique is advisable when counting expenditures compared. Some disadvantages of dropping technique must not be neglected.