Quality Control Samples of Psychrophilic Bacteria in Milk and Dairy Products|BNCC384292 |BNCC

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Control samples for standardization of psychrotrophic microorganisms in milk and milk products

Culture medium	Potato Impregnation Powder: 10.0, Glucose: 20.0,KH2PO4:3.0,MgSO4 · 7H2O:1.5, Thiamine: 0.008, Agar: 15.0,pH:6.0±0.2(25 ℃)
Subculture procedure	Before use, the quality control samples were placed at room temperature for 30min. Open the vial and add 5.0mL sterile distilled water to redissolve to obtain the target concentration of bacteria solution. Note: The minimum sample size is 1.0mL.
Growth conditions	28°C, aerobic, 3-5 days
Storage conditions	-20 ℃, dark and refrigerated; ice bag transportation
Safety level	1
application	It is applicable to the quality control and personnel assessment of psychrophilic bacteria count test in milk and dairy products "NY/T 1331-2007 Determination of the Number of Psychrophilic Bacteria, Aerobic Spores and Thermophilic Aerobic Spores in Milk and Dairy Products"
Sharing mode	Public welfare sharing