
GB/T 5009.186-2003 Qualitative determination of urease in lactic acid bacteria beverages
time:
2024-08-04 23:29:49
- GB/T 5009.186-2003
- in force
Standard ID:
GB/T 5009.186-2003
Standard Name:
Qualitative determination of urease in lactic acid bacteria beverages
Chinese Name:
乳酸菌饮料中脲酶的定性测定
Standard category:
National Standard (GB)
-
Date of Release:
2003-08-11 -
Date of Implementation:
2004-01-01
Standard ICS number:
Food Technology >> 67.040 Food ComprehensiveChina Standard Classification Number:
Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
alternative situation:
Part of GB 16321-1996
Release date:
1996-05-30Review date:
2004-10-14Drafter:
Jiang Peizhen, Hu Zhisi, Zeng Shouliu, Yin Zhong, Zhu JinxiangDrafting Organization:
Shanghai Food Hygiene Supervision and Inspection InstituteFocal point Organization:
Ministry of Health of the People's Republic of ChinaProposing Organization:
Ministry of Health of the People's Republic of ChinaPublishing Department:
Ministry of Health of the People's Republic of China Standardization Administration of ChinaCompetent Authority:
Ministry of Health

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Summary:
This standard specifies the qualitative determination method of urease in lactic acid bacteria beverages. This standard is applicable to the qualitative determination of urease in lactic acid bacteria beverages. GB/T 5009.186-2003 Qualitative determination of urease in lactic acid bacteria beverages GB/T5009.186-2003 Standard download decompression password: www.bzxz.net

Some standard content:
3CS67.540
National Standard of the People's Republic of China
GH/T 5009.186--2003
Ministry of Industry GB16321-16
Qualitative determination of urease in lactic acid bacteria beverages
Quatitalive analysis nf nrcase in yoghurt Issued on August 11, 2003 Ministry of Health of the People's Republic of China Standardization Administration of China Implementation on January 1, 2004 GB/F50C9.186—2003 This standard replaces the standard E.2.9 of GB1652113368 Bacterial content test method in item 3 and was proposed by the Ministry of Health of the People's Republic of China. The Shandong Institute of Food Hygiene Supervision and Inspection, Guangdong Provincial Food Hygiene Supervision and Inspection Institute, Nanjing Food Hygiene Supervision and Inspection Institute and Guizhou Provincial Food Hygiene Supervision and Inspection Institute were responsible for drafting the standard. The main sponsors are: Mei Peixiu, Hu Zhidian, Zeng Nuti, Gu Zhong and Mi Jindan. 1 Scope
Qualitative determination of urease in lactic acid bacteria beverages www.bzxz.net
This standard is used for the qualitative determination of urease in lactic acid bacteria beverages. This standard is applicable to the qualitative determination of urease in lactic acid bacteria beverages. 2 Reagents
2.10.1 U.0 emol/ sodium dihydrogen phosphate: 1.8 sN: JI,P()2II() dissolved in 500ml. 2.3 n,0Emal/. Disodium hydrogen phosphate: 21.g NHPO·3HO dissolved in 1gmL water: 2.4 10% high concentration solution || tt||3 Analysis step
GE/T5009.186—2003
3ml.3.0mol/L sodium dihydrogen methacrylate, 610mfu.u6mol/L sodium dihydrogen methacrylate, mixed medium. Take two test tubes, each containing 1ml of test solution and each containing 1ml of inert solution, add 10ml of solvent to the sample, add 2ml of distilled water to the test tube, and then keep in a 3u water container for 1min. Add 1~2 drops of quality control agent to each tube and mix well. Compare the colors of the two tubes. The test tube is yellow or orange-yellow, and the sample is red 480.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.
National Standard of the People's Republic of China
GH/T 5009.186--2003
Ministry of Industry GB16321-16
Qualitative determination of urease in lactic acid bacteria beverages
Quatitalive analysis nf nrcase in yoghurt Issued on August 11, 2003 Ministry of Health of the People's Republic of China Standardization Administration of China Implementation on January 1, 2004 GB/F50C9.186—2003 This standard replaces the standard E.2.9 of GB1652113368 Bacterial content test method in item 3 and was proposed by the Ministry of Health of the People's Republic of China. The Shandong Institute of Food Hygiene Supervision and Inspection, Guangdong Provincial Food Hygiene Supervision and Inspection Institute, Nanjing Food Hygiene Supervision and Inspection Institute and Guizhou Provincial Food Hygiene Supervision and Inspection Institute were responsible for drafting the standard. The main sponsors are: Mei Peixiu, Hu Zhidian, Zeng Nuti, Gu Zhong and Mi Jindan. 1 Scope
Qualitative determination of urease in lactic acid bacteria beverages www.bzxz.net
This standard is used for the qualitative determination of urease in lactic acid bacteria beverages. This standard is applicable to the qualitative determination of urease in lactic acid bacteria beverages. 2 Reagents
2.10.1 U.0 emol/ sodium dihydrogen phosphate: 1.8 sN: JI,P()2II() dissolved in 500ml. 2.3 n,0Emal/. Disodium hydrogen phosphate: 21.g NHPO·3HO dissolved in 1gmL water: 2.4 10% high concentration solution || tt||3 Analysis step
GE/T5009.186—2003
3ml.3.0mol/L sodium dihydrogen methacrylate, 610mfu.u6mol/L sodium dihydrogen methacrylate, mixed medium. Take two test tubes, each containing 1ml of test solution and each containing 1ml of inert solution, add 10ml of solvent to the sample, add 2ml of distilled water to the test tube, and then keep in a 3u water container for 1min. Add 1~2 drops of quality control agent to each tube and mix well. Compare the colors of the two tubes. The test tube is yellow or orange-yellow, and the sample is red 480.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.
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