Colony Counting

Colony counting involves spreading diluted samples on media, incubating, and counting formed microbial colonies to calculate original sample counts. Typically cultured at 35-37°C for 48 hours.

Colony morphology (size, color, shape) can roughly identify microbial types. In miso manufacturing, it monitors hygiene in koji rooms and preparation areas. One colony originates from one microorganism — this principle makes counting microorganisms possible.

Changing media types enables selective detection of specific microbial groups (lactic acid bacteria, yeasts, coliforms, etc.). Incubation temperature and duration vary by target organism, and standardized conditions determine result reproducibility. The most classical and reliable method for making microorganisms visible.