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2.2. Determination of lactobacilli counts Lactobacilli counts of yogurt samples diluted to the appropriate dilution with 99mL of sterilized Butterfield buffer in pre-filled dilution bottles (Weber Scientific, Hamilton, NJ, USA) were performed by the pour plate method using Difco Lactobacilli MRS agar... 顯示更多 2.2. Determination of lactobacilli counts
Lactobacilli counts of yogurt samples diluted to the
appropriate dilution with 99mL of sterilized Butterfield
buffer in pre-filled dilution bottles (Weber Scientific,
Hamilton, NJ, USA) were performed by the pour plate
method using Difco Lactobacilli MRS agar (Becton,
Dickinson and Co., Sparks, MD, USA). Petri dishes were
placed in BBL GasPaks (BBL, Becton, Dickinson and Co.,
Cockeysville, MD, USA) and incubated anaerobically at
40 1C for 72 h. A Quebec Darkfield Colony Counter (Leica
Inc., Buffalo, NY, USA) was used to assist in enumerating
the colonies. The counts were performed at 0, 1, 2, 4, 6, and
8wk of storage.
2.4. pH measurements
The pH of the yogurts was measured with an UltraBasic
pH/mV Meter (Denver Instrument Co., Arvada, CO,
USA) during incubation at 40 1C and at approximately
5 1C at 0, 1, 2, 4, 6, and 8wk of storage. The electrode was
calibrated with pH 7.00 and 4.00 buffer solutions (VWR
International, West Chester, PA, USA) prior to use.
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