Abstract
The modified CHALMERS medium, developed by our laboratory, was compared with other selective commercial media to enumerate the total number of lactic acid bacteria in fermented dairy and meat products. This new medium was the only one which permitted the distinction of lactin acid bacteria due to the characteristics of their colonies among competitive gram-positive flora on one plate only. Its confirmation rate for suspected lactic acid bacteria colonies was found to be 100%. The productivity of the medium was comparable to that found for other media and gave the best results for both the selectivity and the standard deviation of the counts, especially in fermented meat products. As the lactic acid bacteria are easily distinguishable by characteristic colony types with this medium, additional confirmatory tests are not necessary. Therefore this new eletive medium can be used as a rapid cheap method for detection of lactic acid bacteria in any food, where they are either as ‘starters’ or as contaminants.
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