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0.004% (MRSbp) šÎµ 2 ŽÊε n¤ÁºÊ°š¸É°»–®£¼¤· 37 °C Áž}œÁª¨µ 48 ´ÉªÃ¤ŠÄœ candle jar »n¤‡´—Á¨º°„Ç蜸 š¸É¦°
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„µ¦‹´ —Á¦¸¥Š˜´ªÁŽ¨¨r (Murray et al., 1999) ¨³—¼ ‡ªµ¤µ¤µ¦™Äœ„µ¦¦oµŠÁ°œÅŽ¤r‡³˜µÁ¨ ™oµÁž}œÂ‡š¸Á¦¸¥„¦—
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„µ¦š—°¤´˜·Äœ ´Êœ˜°œœ¸Êčo‡š¸Á¦¸¥Ã¡¦ÅÃ°˜·„r Lactobacillus casei TISTR 390 (™µ´œª·‹´¥
ª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸) Áž}œÁºÊ °Áž¦¸¥Áš¸¥
1. „µ¦šœ˜n°Á„¨º°œÊε—¸
œÎµÂ‡š¸Á¦¸¥„¦—¨„˜·„š¸É‡´—Á¨º°„Å—oÁ¨¸Ê¥ŠÄœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ °Á®¨ª MRS Á¤ºÉ°‡¦ 24 ´É ªÃ¤Š œÎµ¤µ ¸—¨Š
œ°µ®µ¦Á¨¸Ê ¥ŠÁºÊ°Â Ȋ MRS š¸É¤¸‡ªµ¤Á o¤ oœ °ŠÁ„¨º °œÊε—¸ 0.15% ¨³ 0.30% šÎµ 2 ŽÊε n¤ÁºÊ °š¸É°»–®£¼ ¤· 37 °C
Áž}œÁª¨µ 24 ´ÉªÃ¤Š ¨oª˜¦ª‹—¼„µ¦Á‹¦· °ŠÁºÊ°œŸ·ª®œoµ°µ®µ¦ (Conway et at., 1987)
2. „µ¦šœ˜n°„¦—¨³—nµŠ
œÎµÂ‡š¸ Á¦¸¥„¦—¨„˜·„š¸É‡´—Á¨º°„Å—o Á¨¸Ê¥ŠÄœ°µ®µ¦Á®¨ª MRS Á¤ºÉ°‡¦ 24 ´ÉªÃ¤Š ™nµ¥ÁºÊ°ž¦·¤µ˜¦ 1%
¨ŠÄœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Á®¨ª MRS ž¦·¤µ˜¦ 6 ¤·¨¨· ¨·˜¦ š¸É¤¸„µ¦ž¦´ pH —oª¥ 1 N HCI ¨³ NaOH Ä®oŗo 1 2 3 4 5 8 9
¨³ 10 œÎµÁºÊ°¤µn¤Åªoš¸É°»–®£¼¤· 37 °C Áž}œÁª¨µ 24 ´ÉªÃ¤Š ˜¦ª‹—¼„µ¦Á‹¦· °ŠÁºÊ° (Conway et al., 1987)
3. „µ¦š—°‡ªµ¤µ¤µ¦™Äœ„µ¦¥n°¥Ãž¦˜¸œ Å ¤´œÂ¨³ÂžjŠ
3.1) „µ¦š—°„µ¦¥n°¥Ãž¦˜¸œ
œÎµÂ‡š¸ Á¦¸ ¥„¦—¨„˜·„š¸É ‡´—Á¨º°„Å—oš¸É Á¨¸Ê¥ŠÄœ°µ®µ¦Á¨¸Ê ¥ŠÁºÊ°Á®¨ª MRS Áž}œÁª¨µ 24
´ÉªÃ¤Š ¤µ ¸—œ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Â Ȋ (Milk agar) œÎµÅžn¤š¸É °»–®£¼¤· 37 °C Áž}œÁª¨µ 48-72 ´ÉªÃ¤Š ™o µ¤¸„µ¦¥n°¥
Þ¦˜¸œ‹³Á„· —ªŠÄn¦°Ç Ç蜸°ŠÁºÊ° (Michael and pelezar, 1995)