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

Basic Information

standard classification number

  • Standard ICS number:

    Food Technology >> 67.040 Food Comprehensive
  • China Standard Classification Number:

    Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene

associated standards

Publication information

  • publishing house:

    China Standards Press
  • Publication date:

    2004-01-01

Other Information

  • Release date:

    1996-05-30
  • Review date:

    2004-10-14
  • Drafter:

    Jiang Peizhen, Hu Zhisi, Zeng Shouliu, Yin Zhong, Zhu Jinxiang
  • Drafting Organization:

    Shanghai Food Hygiene Supervision and Inspection Institute
  • Focal point Organization:

    Ministry of Health of the People's Republic of China
  • Proposing Organization:

    Ministry of Health of the People's Republic of China
  • Publishing Department:

    Ministry of Health of the People's Republic of China Standardization Administration of China
  • Competent 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
Standard contentStandard content

Some standard content:

3CS67.540
National Standard of the People's Republic of China
GH/T 5009.186--2003wwW.bzxz.Net
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
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.
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