Method and analysis kit for determining the number of bacterial germs in whey and its components

摘要

The number of bacteria in whey is determined performing the following on a whey sample: (i) opening somatic cells to release their adenosine triphosphate (ATP), centrifugating and removing liquid phase, (ii) lysing bacterial cells in solid phase using e.g. lysozyme, (iii) hydrolysing somatic cell ATP by addition of e.g. somase, (iv) release of bacterial ATP, (v) addition of luciferin-luciferase reagents, (vi) detection of bioluminescent light emitted if bacteria are present.