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The pour plate technique is the typical technique used to prepare plate count agars. Here, the inoculum is added to the molten agar before pouring the plate. The molten agar is cooled to about 45 degrees Celsius and is poured using a sterile method into a petri dish containing a specific diluted sample.
Colony-forming units are used to quantify results in many microbiological plating and counting methods, including: The pour plate method wherein the sample is suspended in a Petri dish using molten agar cooled to approximately 40–45 °C (just above the point of solidification to minimize heat-induced cell death).
The membrane filter is then placed onto Soybean-Casein Digest Agar and incubated in order to be able to determine the total aerobic microbial count (TAMC). [4] In the Plate Count Method, the sample of drug product to be tested and Soybean-Casein Digest Broth is poured into a Petri dish. [4] The Petri dish is then incubated.
The count represents the number of colony forming units (cfu) per g (or per ml) of the sample. A TVC is achieved by plating serial tenfold dilutions of the sample until between 30 and 300 colonies can be counted on a single plate. The reported count is the number of colonies counted multiplied by the dilution used for the counted plate
A typical Petrifilm plate has a 10 cm(H) × 7.5 cm(W) bottom film which contains a foam barrier accommodating the plating surface, the plating surface itself (a circular area of about 20 cm 2), and a top film which encloses the sample within the Petrifilm. A 1 cm × 1 cm yellow grid is printed on the back of the plate to assist enumeration.
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The tabled figures are for total aerobic plate count, cfu/ml at 30 °C (minimum 48 hours incubation) with colony count determined by the pour plate method according to ISO 6222(21) or spread plate method on yeast extract agar.
To enumerate the growth, bacteria can be suspended in molten agar before it becomes solid, and then poured into petri dishes, the so-called 'pour plate method' which is used in environmental microbiology and food microbiology (e.g. dairy testing) to establish the so-called 'aerobic plate count'.