Specifies a method for enumerating bacteria which cause fermentation of lactose with the production of gas and form characteristic growth under the operational conditions describes. Uses a culture technique involving a liquid medium. The calculation of the most probable number is made after incubation at 30 degrees centigrade.
Status: WithdrawnPublication date: 1986-11
Edition: 1Number of pages: 8
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 07.100.30 Food microbiology
ISO 5541-2:1986Stage: 95.99
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