The liquid soup of instant noodle is perishable and hard to store for a long time in room temperature because of its high water content. Therefore, the verification of the microbial cell growth in liquid soup is necessary to store long-period. We inoc...
The liquid soup of instant noodle is perishable and hard to store for a long time in room temperature because of its high water content. Therefore, the verification of the microbial cell growth in liquid soup is necessary to store long-period. We inoculated Escherichia coli and Stαphylococcus aureus,known as saprogenic bacteria and Zygosaccharomyces rouxii, one of the typical halophile yeast into a sample liquid soup to observe the microbial cell growth in rotten liquid soup. Bacteria inocul ated soup and yeast inoculated soup were incubated for l days in 37℃ and 25℃, respectively. During cultivation, bacteria were not grown, but Zygosaccharomyces rouxii was grown in a liquid soup. Consequently, the increase of yeast’s cell density is more effective than the control the bacterial growth in long-terrn storing of liquid soup.