The Relations Between Plate Counts and Direct Microscopic Counts of Escherichia coli During the Logarithmic Growth Period.

نویسنده

  • M W Jennison
چکیده

The relation between the plate count and the direct microscopic count of bacteria is of practical as well as theoretical importance. Particularly during the logarithmic growth period, where the constant rates are used for comparative purposes, it is desirable to know whether the number of cells as determined by plating always bear a constant relation to those enumerated microscopically, that is, whether the plate count is a reliable, although relative, measure of the total number of cells present. That the plate count is usually lower than the total count was noted years ago (Winterberg, 1898; Klein, 1900; Hehewerth, 1901), and this discrepancy has been the subject of a relatively few papers since that time. In general, are the differences between such counts, even during the logarithmic growth period with pure cultures, due entirely to clumping, or to the death of a certain proportion of bacteria, or to a combination of these factors? The more recent studies have brought various facts to light in respect to some of the relationships and have offered explanations in certain cases, without having clearly answered these questions. It is recognized, for example, that in old cultures many cells are not viable, but it is uncertain whether or not this is the case during the period of logarithmic reproduction in a suitable medium.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Antimicrobial Activities of Probiotic Yogurts Flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes

Background: Yogurt is one of the most popular food diets with refreshing taste, nutritional, and health benefits. The objective of this study was to investigate the effect of three herbal Essential Oils (EOs) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against Esc...

متن کامل

Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC

 Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storag...

متن کامل

Persistence of Escherichia coli O157:H7 on the rhizosphere and phyllosphere of lettuce.

AIMS The major objective of this study was to determine the effects of low levels of Escherichia coli O157:H7 contamination on plant by monitoring the survival of the pathogen on the rhizosphere and leaf surfaces of lettuce during the growth process. METHODS AND RESULTS Real-time PCR and plate counts were used to quantify the survival of E. coli O157:H7 in the rhizosphere and leaf surfaces af...

متن کامل

Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC

 Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storag...

متن کامل

Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Journal of bacteriology

دوره 33 5  شماره 

صفحات  -

تاریخ انتشار 1937