유산구균 함유 발효유제품에 대한 유산균수 측정 시험법 적용

The quantitative analytical method for Lactic Acid Bacteria (LAB) in Korea Food Standard was reviewed in case of measurement for some market yoghurts. Contents of LAB in fermented yoghurt in Korea food market were investigated. BCP plate count agar, PCA with BCP, and MRS were tested for the measurement of LAB. The measured count for LAB in the product were determined as following order; BCP plate count agar > MRS agar > PCA with BCP. The measured LAB range in the product using BCP plate count agar was between 116×10⁷ and 180×10⁷ CFU/mL, that using MRS agar was between 18.6×10⁷ and 23.2×10⁷ CFU/mL, and that using PCA with BCP was 3×10⁵ and 22×10⁵ CFU/mL. As the results, use of proper medium for the accurate LAB measurement including coccus as well as bacillus would be recommended.