1、 KS J ISO 15214 KSKSKSKS SKSKSKS KSKSKS SKSKS KSKS SKS KS 30 KS J ISO 15214 ：2007 (2012 ) 2007 11 23 http:/www.kats.go.krKS J ISO 15214：2007 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) ： ：2002 11 30 ：2007 11 23 ：2012 12 28 ： 20120814 ： ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS J ISO
2、 15214：2007 (2012 ) 30 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of mesophilic lactic acid bacteria Colony-count technique at 30 1998 ISO 15214, Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of mesophilic lactic acid b
3、acteriaColony-count technique at 30 . ISO 15214 ISO/TC 34 (SC9) . 1 30 3 . 30 . pH 5.7 MRS . . 2 . . ( ) . KS H ISO 68871, , 10 1： 10 KS H ISO 7218, 3 . 3.1 (mesophilic lactic acid bacteria) 30 (pH 5.7 MRS) KS J ISO 15214：2007 4 4.1 pH 5.7 MRS . , 1) . 4.2 10 . 30 72 . 4.3 2 ) 4.2 g mL (3.1) . 5 5.1
4、 KS H ISO 7218 . 5.2 KS H ISO 68871 . ( A, 1, 2, 3). 5.3 : pH 5.7 MRS (de Man, Rogosa and Sharpe)( 4 ) . pH , . 5.3.1 (enzymatic digest of casein) 10.0 g (meat extract) 10.0 g (yeast extract) 4.0 g (NH 4 ) 3 C 6 H 5 O 7 2.0 g (CH 3 COONa) 5.0 g (MgSO 4 7H 2 O) 0.2 g (MnSO 4 4H 2 O) 0.05 g (K 2 HPO 4
5、 ) 2.0 g (C 6 H 12 O 6 ) 20.0 g (polyoxyethylenesorbitan monooleate)(Tween 80) 1.08 g (agar) 12 g18 g a 1 000 mL a . 1) 9.2 1 2) 9.3 2 2 KS J ISO 15214：2007 5.3.2 5.3.2.1 . pH (6.7) 25 pH (5.70.1) 3) . . 121 (6.1) 15 . (6.5) (KS H ISO 7218 ) 47 . (6.6) (6.5) 47 . 5.3.2.2 ( ), MRS . 1 M 10 mL 1.4 g .
6、 . 47 MRS 1 000 mL . pH 25 (5.70.1) . 6 . 6.1 () ( ) KS H ISO 7218 6.2 30 1 . 6.3 90 mm100 mm . 6.4 (total-delivery graduated pipettes) 10 mL 1 mL 0.5 mL 0.1 mL . 6.5 47 2 . 6.6 6.7 pH 0.1 pH 25 0.01 pH . 3) pH 5.6 0.2 0.1.3 KS J ISO 15214：2007 7 . . (KS H ISO 7218 ). 8 . . 9 9.1 , KS H ISO 68871 .
7、9.2 1 (pour- plating) . (candle jar) . 2 MRS . 9.2.1 (6.3) 2 . (6.4) 1 mL, 1 mL . 2 . 1 mL, 10 1 mL . 10 . , (10.1 ). 9.2.2 (6.5) 47 MRS (5.3) 15 mL . . 9.2.3 30 (6.2) (723) . . 9.3 4 KS J ISO 15214：2007 (9.2.3 ) ( 1, 2 ). 2 300 15 . 1 (Leuconostoc spp.) . 2 9.2 MRS ( ) 9.2 . . 10 10.1 N . d n n V C
8、 N ) 1 . 0 ( 2 1 C ： 15 1 2 V ： (mL) n 1 ： n 2 ： d ： (KS H ISO 7218 ). mL( ) g ( ) 10 1.09.9 . 10 . 182 19 022 . 0 422 10 ) 2 1 . 0 2 ( 1 25 14 215 168 ) 1 . 0 ( 2 2 1 d n n V C N g 19 000 1.910 4 . 10.2 10.2.1 ( ) ( ) 15 y . . ：mL N E = y ：g N E = y/d d . 5 KS J ISO 15214：2007 10.2.2 ( ) ( ) . mL 1
9、 ( ) g 1/d ( ) d . 11 KS H ISO 7218 . 12 . ( ) 6 KS J ISO 15214：2007 7 A () 1 HARTMAN, P.A. and HUNTSBERGER, D.V. Influence of subtle differences in plating procedure on bacterial counts of prepared frozen foods. J. Appl. Microbiol., 9, 1961, p.32 2 JAYNWILLIAMS, D.J. Report of a discussion on the e
10、ffect of the diluent on the recovery of bacteria J. Appl.Bacteriol., 26, 1963, p. 398 3 KING, W.L. and HURST, A. A note on the survival of some bacteria in different diluents. J. Appl. Bacteriol., 26,1963, p. 504 4 Pharmacopoeia of Culture Media for Food Microbiology：de De Man, Rogosa and Sharpe aga
11、r with sorbic acid(MRSS agar). Int. J. Food Microbiol., 5, 1987, pp. 230232 30 153787 1 145 3(16) (02)26240114 (02)26240148 http:/ KS J ISO 15214 ：2007KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of mesophilic lactic acid bacteria Colony-count technique at 30 ICS 07.100.30 Korean Agency for Technology and Standards http:/www.kats.go.kr
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