Application of Colony Forming Curve to Dried Wheat Noodles

Abstract

Growing activity of bacteria in dried wheat noodles was estimated with colony forming curve. A straight line was obtained when the logarithm of N_x-N was plotted against incubation time, indicating that the colony was formed following a first-order reaction. The rate constants of colony appearance (λ, h^-1) from the tested noodles were calculated from the straight lines; Himi udon about 0.025, Inaniwa udon 0.026-0.038. A λ of bacteria in Inaniwa udon was decreased form 0.038 to 0.026 during 8 to 15 month storage at room temperature.