Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

12-08-2015

Publisher

International Organization for Standardization

ISO 19344:2015 specifies a standardized method for the quantification of active and/or total lactic acid bacteria and probiotic strains in starter cultures used in dairy products by means of flow cytometry. The method is also applicable to probiotics used in dairy products and to fermented milk products such as yogurts containing primarily lactic acid bacteria.

This International Standard does not apply to taxonomical differentiation of bacteria. Due to its non-specificity, the method may quantify other bacteria than those within the scope of this International Standard, when present in the sample. This may lead to overestimation of the counts.

The minimum bacterial cell concentration in the sample before applying this standardized method depends on the dilution rates used in the individual protocols. Typically 10⁶ cells per gram or ml are considered within the minimum range.

DevelopmentNote	Also numbered as IDF 232. Supersedes ISO/DIS 19344. (12/2015)
DocumentType	Standard
Pages	25
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
PN-ISO 19344:2021-06	Identical
BS ISO 19344:2015	Identical
NF ISO 19344 : 2016	Identical
NEN ISO 19344 : 2015	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 6887-1:2017	Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
ISO 7218:2007	Microbiology of food and animal feeding stuffs General requirements and guidance for microbiological examinations
ISO 707:2008	Milk and milk products — Guidance on sampling
ISO 7889:2003	Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C
ISO 26323:2009	Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
ISO 6887-5:2010	Microbiology of food and animal feeding stuffs Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 5: Specific rules for the preparation of milk and milk products
ISO 27205:2010	Fermented milk products Bacterial starter cultures Standard of identity
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 15214:1998	Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of mesophilic lactic acid bacteria Colony-count technique at 30 degrees C