The method describes the determination of E. coli and coliform bacteria in mineral, spring and table water (according to ASU § 64 LFGB L59.00-1, 1988-05).
Mineral, spring and table waters as well as drinking waters that are to be marketed.
Qualitative detection of Escherichia coli and coliform bacteria in mineral, spring and table water, and in other drinking water bottled for distribution to the consumer, by means of membrane filtration (MF) and immersion of the filter in single-strength DEV lactose-peptone broth (corresponds to method ASU § 64 LFGB L59.00-1, 1988-05) [1].
Mineral, spring and table waters as well as drinking waters that are to be marketed.
Qualitative detection of Escherichia coli and coliform bacteria in mineral, spring and table water, and other drinking water bottled for distribution to the consumer, by means of membrane filtration (MF) and placing the filter on endo agar [1].
Mineral, spring and table waters, as well as drinking waters that are to be marketed.
Qualitative detection of Escherichia coli and coliform bacteria using enrichment culture with double-concentrated lactose broth [1]. E. coli and coliform bacteria break down lactose, producing gas and acid.
Detection of indirect beer-spoilage organisms to monitor the microbiological situation in the cold wort area.
Pitching wort
A number of different bacteria that can be found in water, also develop in hopped wort. They are summarised under the term "wort bacteria" and largely belong to the Enterobacteriaceae family. Pseudomonas spp. are occasionally found in water treatment plants. Many microorganisms can only exist or multiply in a sufficiently oxygen-rich atmosphere, i.e. under aerobic conditions.
Preliminary microscopic analysis for aerobic wort bacteria and check for wort bacteria odour after prior aerobic incubation.
To determine whether the wort contains microorganisms capable of reproduction, incubate the wort sample for up to 7 days at 27 ± 2 °C and then analyse using dark-field microscopy.