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Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Korean Traditional Foods  

Kim Kwan-Sik (Department of Biotechnology, Yonsei University)
Bae Eun-Kyung (Department of Biotechnology, Yonsei University)
Ha Sang Do (Department of Food Science and Technology, Chung-Ang University)
Park Young Seo (Department of Food and Bioengineering, Kyungwon University)
Mok Chul Kyoon (Department of Food and Bioengineering, Kyungwon University)
Hong Kwan Pyo (3M Korea Company)
Kim Sang Phil (3M Korea Company)
Park Jiyong (Department of Biotechnology, Yonsei University)
Publication Information
Journal of Food Hygiene and Safety / v.19, no.4, 2004 , pp. 209-216 More about this Journal
Abstract
Dry rehydratable film methods were compared to conventional methods for the enumeration of microorganisms in Korean traditional foods. Kimchi, doenjang, kochujang, kanjang, takju, sujeongkwa and sikhe were used as Korean traditional foods. $Petrifilm^{TM}$ aerobic count plate, $Petrifilm^{TM}$ coliform count plate, $Petrifilm^{TM}$ E. coli/coliform count plate, $Petrifilm^{TM}$ yeast and mold count plate and $Petrifilm^{TM}$ staph express count plate were compared to plate count agar, most probable number (MPN) for coliform, MPN for E. coli, potato dextrose agar and coagulase test, respectively. Regression analysis indicated that correlation coefficient values were 0.974-0.998, 0.913-0.995, 0.955-0.978, 0.968-0.986 and 0.998-0.999 for total aerobic bacteria, yeast and mold, coliform, E. coli and S. aureus, respectively. There were no significant differences between two methods, suggesting that $Petrifilm^{TM}$ plates can be used as an alternative to conventional method for the determination of microorganisms in Korean traditional foods.
Keywords
microbial isolation; dry rehydratable film method; conventional method;
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