1、BS ISO27205:2010ICS 67.100.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDFermented milkproducts Bacterialstarter cultures Standard of identityThis British Standardwas published under theauthority of the StandardsPolicy and StrategyCommittee on 28 February201
2、0 BSI 2010ISBN 978 0 580 64143 5Amendments/corrigenda issued since publicationDate CommentsBS ISO 27205:2010National forewordThis British Standard is the UK implementation of ISO 27205:2010.The UK participation in its preparation was entrusted to TechnicalCommittee AW/5, Chemical analysis of milk an
3、d milk products.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer
4、immunityfrom legal obligations.BS ISO 27205:2010Reference numbersISO 27205:2010(E)IDF 149:2010(E)ISO and IDF 2010INTERNATIONAL STANDARD ISO27205IDF149First edition2010-02-15Fermented milk products Bacterial starter cultures Standard of identity Produits laitiers ferments Levains de cultures bactrien
5、nes Norme de composition BS ISO 27205:2010ISO 27205:2010(E) IDF 149:2010(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and
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10、s Tel. + 41 22 749 01 11 Tel. + 32 2 733 98 88 Fax + 41 22 749 09 47 Fax + 32 2 733 04 13 E-mail copyrightiso.org E-mail infofil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii ISO and IDF 2010 All rights reservedBS ISO 27205:2010ISO 27205:2010(E) IDF 149:2010(E) ISO and IDF
11、2010 All rights reserved iiiContents Page Foreword iv Foreword .v 1 Scope1 2 Terms and definitions .1 3 Principle2 4 Description of bacterial starter cultures .2 4.1 Grouping depending on type and number of strains 2 4.2 Grouping depending on application temperature2 4.3 Grouping depending on physic
12、al form .4 5 Essential composition 4 5.1 General .4 5.2 Viable bacteria .4 5.3 Contaminants.4 6 Quality and food safety management .5 6.1 Quality management .5 6.2 Food safety management .5 6.3 Product quality 5 7 Product information 5 7.1 Labelling.5 7.2 Technical data6 8 Methods of analyses .6 Ann
13、ex A (informative) Recommended methods of analysis 7 Bibliography10 BS ISO 27205:2010ISO 27205:2010(E) IDF 149:2010(E) iv ISO and IDF 2010 All rights reservedForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies).
14、The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-g
15、overnmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2
16、. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a
17、vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 27205IDF 149 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC
18、5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF. BS ISO 27205:2010ISO 27205:2010(E) IDF 149:2010(E) ISO and IDF 2010 All rights reserved vForeword IDF (the International Dairy Federation) is a non-profit organization representing
19、the dairy sector worldwide. IDF membership comprises National Committees in every member country as well as regional dairy associations having signed a formal agreement on cooperation with IDF. All members of IDF have the right to be represented on the IDF Standing Committees carrying out the techni
20、cal work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products. The main task of Standing Committees is to prepare International Standards. Draft International Standards adopted by the Standing Committees are circulated to the National
21、Committees for endorsement prior to publication as an International Standard. Publication as an International Standard requires approval by at least 50 % of IDF National Committees casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of
22、patent rights. IDF shall not be held responsible for identifying any or all such patent rights. ISO 27205IDF 149 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF
23、and ISO. All work was carried out by the Joint ISO-IDF Project Group Dairy starter cultures of lactic acid bacteria of the Standing Committee on Analytical Methods for Dairy Microorganisms under the aegis of its project leaders, Mrs. S. Casani (DK) and Mrs. D. Ellekaer (DK). This edition of ISO 2720
24、5IDF 149 cancels and replaces IDF 149A:1997, which has been technically revised. BS ISO 27205:2010BS ISO 27205:2010INTERNATIONAL STANDARD ISO 27205:2010(E)IDF 149:2010(E) ISO and IDF 2010 All rights reserved 1Fermented milk products Bacterial starter cultures Standard of identity 1 Scope This Intern
25、ational Standard specifies characteristics of industrial bacterial starter cultures, which are principally lactic acid bacteria (LAB), but which also include bifidobacteria and propionibacteria used for the manufacture of fermented milk products such as yoghurt, sour cream, cultured butter and chees
26、e. This International Standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 bacterial starter culture prepared cultu
27、re that contains one or several strains of microorganisms at high counts (in general more than 108CFU/g or 108CFU/ml of viable bacteria) being added to bring about a desirable enzymatic reaction (e.g. fermentation of lactose resulting in acid production, degradation of lactic acid to propionic acid
28、or other metabolic activities directly related to specific product properties) EXAMPLE The most important bacterial starter cultures consist of lactic acid bacteria (2.2), propionibacteria (2.3) and bifidobacteria (2.4) as described in this International Standard. 2.2 lactic acid bacterium LAB Gram-
29、positive, non-motile, non-sporeforming, catalase-negative, nitrate-reductase-negative and cytochrome oxidase-negative bacterium that does not liquify gelatine or produce indole NOTE LAB has a fermentative metabolism which is mainly saccharolytic. Lactic acid is the major end product from carbohydrat
30、e utilization. EXAMPLE LAB of importance for the dairy industry are: Streptococcus thermophilus Lactococcus lactis Pediococcus Enterococcus Leuconostoc Lactobacillus 2.3 propionibacterium Gram-positive, non-motile, non-sporeforming, generally catalase-positive, anaerobic to aerotolerant pleomorphic
31、rod, that is often diphteroid or club shaped and may also be coccoid, bifid or branched NOTE Propionibacterium is a chemoorganotroph and its fermentation products include large amounts of propionic and acetic acids and carbon dioxide. Its optimum growth temperature is between 30 C and 37 C. BS ISO 2
32、7205:2010ISO 27205:2010(E) IDF 149:2010(E) 2 ISO and IDF 2010 All rights reserved2.4 bifidobacterium Gram-positive, non-motile, non-sporeforming, catalase-negative bacterium, that is often branched rod shaped and which has obligate anaerobic properties NOTE Bifidobacterium is a chemoorganotroph and
33、ferments sugars producing acetic and lactic acid. Its optimum growth temperature is between 37 C and 41 C. Its rods are arranged singly, in pairs, in V-arrangements, in chains, in palisades of parallel cells or in rosettes, occasionally exhibiting swollen coccoid forms. 2.5 food safety criterion con
34、dition determining the acceptability of a product or a batch of a foodstuff applicable to products placed on the market NOTE See Reference 18. 2.6 process hygiene criterion condition determining the acceptable functioning of the production process, but which is not applicable to products placed on t
35、he market, setting an indicative contamination value above which corrective actions are required in order to maintain the hygiene of the process in compliance with food law NOTE See Reference 18. 3 Principle A description is given of the characteristics of bacterial starter cultures regarding bacter
36、ial composition, cell concentration, contaminants, quality and safety management, and product information. It also provides a list of methods of analysis to assess compliance. 4 Description of bacterial starter cultures 4.1 Grouping depending on type and number of strains 4.1.1 Single-strain starter
37、 culture A single-strain starter culture is a starter culture that contains only one strain of a defined species. 4.1.2 Single-species, multiple-strains starter culture A single-species, multiple-strains starter culture is a starter culture that contains more than one strain belonging to the same sp
38、ecies. It may be an undefined mixed strain starter culture. 4.1.3 Multiple-species starter culture A multiple-species starter culture is a starter culture that contains more than one species. It may contain one or more strains of each species. It may be an undefined multiple-species starter culture.
39、 4.2 Grouping depending on application temperature 4.2.1 Mesophilic bacteria used as starter cultures Mesophilic bacteria used as starter cultures are applied at temperatures ranging from about 18 C to 37 C. Mesophilic strains are widely used in cheese manufacturing and in other fermented milk produ
40、cts, such as buttermilk and sour cream. BS ISO 27205:2010ISO 27205:2010(E) IDF 149:2010(E) ISO and IDF 2010 All rights reserved 3The following bacteria are examples of mesophilic bacteria and can be used alone or in combination in the starter cultures specified in 4.1.1 to 4.1.3. Lactoc. lactis Lact
41、ob. rhamnosus Leucon. mesenteroides Propionibacterium freudenreichii Pedioc. pentosaceus Bifidobacterium animalis Lactob. casei Bifidob. longum subsp. longum Lactob. paracasei Brevibacterium linens Examples of mesophilic single- and multiple-species starter cultures can be found in Table 1. Mesophil
42、ic LAB can be further differentiated depending on their metabolism. O-cultures are homofermentative and produce exclusively lactic acid. Citrate-positive organisms are contained in L-, D- and DL-cultures, which produce characteristically lactic acid plus volatile compounds with a characteristic odou
43、r, e.g. ethanol, acetaldehyde, diacetyl and acetate, and/or carbon dioxide during fermentation. Acidifying bacteria and Leuconostoc species are present in L-cultures, while D-cultures consist of acidifying bacteria and biovar. diacetylactis. DL-Cultures consist of L- and D-cultures. Table 1 Examples
44、 of mesophilic single- and multiple-species LAB starter cultures Type Examples O Single species Lactoc. lactis subsp. lactis and/or Lactoc. lactis subsp. cremoris L Multiple species Lactoc. lactis subsp. lactis and/or Lactoc. lactis subsp. cremoris and, in addition, strain(s) of Leuconostoc e.g. Leu
45、con. mesenteroides subsp. cremoris, Leucon. lactis, Leucon.mesenteroides subsp. dextranicum and Leucon. mesenteroides subsp. mesenteroides D Single species Lactoc. lactis subsp. lactis and/or Lactoc. lactis subsp. cremoris and, in addition, strain(s) of Lactoc. lactis subsp. lactis biovar. diacetyla
46、ctis DL Multiple species Lactoc. lactis subsp. lactis and/or Lactoc. lactis subsp. cremoris, and, in addition, strain(s) of Lactoc. lactis subsp. lactis biovar. diacetylactis and of Leuconostoc (e.g.Leucon. mesenteroides subsp. cremoris, Leucon. lactis, Leucon. mesenteroides subsp. dextranicum, and
47、Leucon. mesenteroides subsp. mesenteroides) 4.2.2 Thermophilic bacteria used as starter cultures Thermophilic bacteria used as starter cultures are applied at temperatures ranging from 30 C to 45 C. The culture is used in the production of fermented milks, e.g. yoghurt, and certain cheeses, e.g. Emm
48、ental and Grana. The following bacteria are examples of thermophilic acidifying bacteria that can be used as starter cultures. Strep. thermophilus Lactob. acidophilus Bifidob. adolescentis E. faecium Lactob. fermentum Bifidob. longum subsp. infantisLactob. helveticus Lactob. gasseri Bifidob. bifidum
49、 Lactob. delbrueckii subsp. bulgaricus Lactob. reuteri Brevib. breve Lactob. delbrueckii subsp. lactis Lactob. rhamnosus The aforementioned thermophilic bacteria may be used alone or in combination in the starter cultures specified in 4.1.1 to 4.1.3. Examples of thermophilic single-species starter cultures are Lactob. acidophilus and Lactob. helveticus. An example of a thermophilic multiple-species starter culture (4.1.3) is yoghurt containing Strep. thermophilus and Lactob. delbrueckii subsp. bulgaricus. BS ISO 27205:
