APPLICATION OF THE THERMOGRAPHIC METHOD FOR THE MONITORING GROWTH OF SELECTED MICROORGANISMS
1
WULS-SGGW, Institute of Food Sciences
2
WULS-SGGW, Institute of Mechanical Engineering
Online publication date: 2019-10-01
2019;(599):27-36
KEYWORDS
ABSTRACT
All living organisms produce heat as a result of metabolic activity, and there¬fore, measuring heat energy can help in effective detection and quantification of bacteria. The aim of the study was to use real-time infrared thermography to measure temperature changes for determining the presence of microorganisms, which will enable the develop¬ment of a fast and noncontact method for testing the microbiological quality of food in the future. In the study, the growth of Saccharomyces cerevisiae yeasts and Aspergillus niger and Penicillium roqueforti molds was monitored. The colonies of the examined microorganisms exhibited a different temperature compared to the medium, which may form the basis for the development of an alternative diagnostic method.
ABBREVIATIONS
ADV AGR SCI PROB ISS
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| ISSN: | 0084-5477 |
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