For analysis of microbial population changes, samples (10 g) were obtained aseptically and diluted 10‐fold with 0.85% NaCl solution in a sterile filter bag, homogenized with a stomacher (Bagmixer R400, Interscience, Saint Nom, France) for 1 min, and then diluted stepwise with 0.85% NaCl solution. Sample dilutions were plated onto plate count agar (Difco, Spark, MD, USA) for total viable bacteria and MRS agar (Lactobacilli MRS agar) for lactic acid bacteria. Colony numbers were then counted by incubating at 30°C for 48 and 72 hr, respectively, and expressed as log CFU/g.
Bagmixer r400
Manufactured by Interscience
Sourced in France
The Bagmixer R400 is a laboratory equipment designed for efficient mixing and homogenization of samples. It operates by creating a controlled rotational motion to thoroughly blend the contents of sample bags.
Automatically generated - may contain errors
Lab products found in correlation
4 protocols using bagmixer r400
1
Microbial Population Changes Analysis
2
Determining Noodle pH Values
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To determine the pH values of the noodles, approximately 2 g of dried noodles and 10 mL of distilled water were homogenized by using a stomacher (Bagmixer R400, Interscience, Saint Nom, France). The pH values of the homogenized noodles samples were then determined by using a pH meter (Eutech Instruments CyberScan pH 1500, Eutech Instruments Pte Ltd., Ayer Rajah Crescent, Singapore).
3
Enumerating Kimchi-Derived Bacteria
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Kimchi (10 g) was added to 100 mL of sterile saline (0.85 % w/v NaCl), and kimchi juice was prepared in a stomacher (Bagmixer R 400; Interscience, Saint-Nom-la-Bretèche, France). The kimchi juice was diluted tenfold with sterile saline, dispensed into each medium, and cultured at 37 °C for 48 h. The microbial colonies were then enumerated. Total bacterial counts and lactobacilli were enumerated using 3 M Petrifilm (3 M CO., MN, USA).
4
Quantifying Beef Microbiome During Chilled Storage
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Beef samples (10 g) were collected aseptically from the surface of the steak, and then transferred to stomacher bags (BagPageR®; Interscience, St Nom, France) containing 90 ml of sterile normal saline (1% tryptone and 0.85% sodium chloride), and mixed in a blender (BagMixerR®400; Interscience, St Nom, France). The bacterial solution was serially diluted with 0.1% (w/v) sterile peptone water and the LAB, B. thermosphacta, Enterobacteriaceae, and S. typhimurium in beef were counted at each sampling day during the 12 days of chilled storage.
For the re‐inoculation experiment in beef, the cultivation environment of the various microorganisms was as follows: The number of LAB were cultured and counted on MRS medium at 37°C for 48 h. B. thermosphacta was selectively cultured and counted in Steptomycin thallous acetate agar (STAA) (Hope Bio Co., Qingdao, China) with corresponding culture media supplements after incubation at 25°C for 48 h. Enterobacteriaceae was screened and counted on violet red bile glucose agar (VRBGA) (Land Bridge Co., Beijing, China) after incubation at 37°C for 24 h. S. typhimurium was observed and counted on the Salmonella color culture medium (CHROMagar™, France).
For the re‐inoculation experiment in beef, the cultivation environment of the various microorganisms was as follows: The number of LAB were cultured and counted on MRS medium at 37°C for 48 h. B. thermosphacta was selectively cultured and counted in Steptomycin thallous acetate agar (STAA) (Hope Bio Co., Qingdao, China) with corresponding culture media supplements after incubation at 25°C for 48 h. Enterobacteriaceae was screened and counted on violet red bile glucose agar (VRBGA) (Land Bridge Co., Beijing, China) after incubation at 37°C for 24 h. S. typhimurium was observed and counted on the Salmonella color culture medium (CHROMagar™, France).
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