ISO 9232:2003

Name: ISO 9232:2003 — Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
SKU: ISO 9232:2003
Price: 30600 RUB
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Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Название (английский):

ISO 9232:2003

Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 17
Дата публикации:: 13 января 2003 г.
Издание:: ISO IS 9232 edition 1 version 1
ICS:: 07.100.30

Тип поставки:

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Язык документа:

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Срок поставки:3 раб. дн. (перевод)

Цена:30 600 ₽

Описание (английский):

ISO 9232|IDF 146:2003 specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological, cultural and physiological properties. It is applicable to strains isolated from yogurts in which both characteristic microorganisms are present and viable.

Abstract

Похожие стандарты

Стандарты, упомянутые в описании

Overview

ISO 9232:2003 (IDF 146:2003) defines standardized microbiological tests for the identification of the characteristic yogurt microorganisms: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The standard specifies procedures based on morphological, cultural and physiological properties and applies to strains isolated from yogurts in which both characteristic organisms are present and viable. It is intended for routine laboratory identification in dairy microbiology and quality control.

Key topics and requirements

Scope and principle

Identification is based on morphology, culture behaviour and biochemical/physiological tests for each organism.

Culture media and reagents

Specifies prepared media such as skimmed milk, MRS broth, M17 broth, litmus milk, overlay agar and specialized media for CO2 production and growth in 6.5% NaCl.
Reagents include methylene blue stain, hydrogen peroxide for catalase test, and pH adjustment solutions.
Guidance on preparation, sterilization and short-term storage (media stored at 2–4 °C for up to 1 week unless otherwise stated).

Apparatus

Typical microbiology equipment plus incubators capable of 10 °C, 15 °C, 37 °C and 45 °C; water baths; pH meter; calibrated pipettes and test tubes.

Procedure highlights

Isolation of colonies from enumeration plates (per ISO 7889/IDF 117), subculture to obtain pure cultures and incubation (e.g., 37 °C for 24 h for routine cultures).
Morphological examination using methylene blue-stained smears and microscopic observation.
Physiological tests such as catalase reaction and fermentation/CO2 production assays; use of diagnostic kits for fermentation tests is permitted when validated.

Results and reporting

Identification criteria and expression of results are provided, with normative annexes containing main attribute tables and a method for lactic acid/lactate enantiomer determination.

Applications and users

ISO 9232:2003 is used by:

Dairy quality control and microbiology laboratories

Starter-culture manufacturers and R&D teams

Food safety and regulatory agencies verifying yogurt composition

Academic and industrial researchers studying yogurt microbiota

Practical use cases include confirming starter strains in commercial yogurts, validating culture collections, and troubleshooting fermentation or quality issues in yogurt production.

Related standards

ISO 7889 / IDF 117 - enumeration of characteristic yogurt microorganisms

ISO 6887-1, ISO 7218, ISO 8261 / IDF 122 - general microbiology sampling and examination rules

Joint publication with IDF and reference to AOAC collaboration in development

Keywords: ISO 9232:2003, yogurt identification, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, MRS broth, M17 broth, yogurt microbiology, identification tests.

ISO 9232:2003

Abstract

Похожие стандарты

Overview

Key topics and requirements

Applications and users

Related standards

Технические детали

BS ISO 7889:2003

Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 °C

ISO 6887-1:2017

Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for mi…

BS EN ISO 7218:2024

Microbiology of the food chain. General requirements and guidance for microbiological examinations

BS EN ISO 8261:2002

Milk and milk products. General guidance for the preparation of test samples, initial suspensions and decimal…