Roemer Method

Roemer's method: a simple and effective way to determine the number of microbes in a sample

The Roemer method, named after the German bacteriologist Roemer, is one of the most popular and convenient methods for determining the number of microbes in samples. This method is based on determining the number of microbes in a sample based on their ability to break down glucose and produce acid.

The principle of operation of the method is very simple: a certain amount of glucose and an indicator are added to the sample, which changes color when the acidity of the medium changes. If microbes are present in the sample, they begin to decompose the glucose, which leads to the formation of acid and a change in the color of the indicator. The change in color of the indicator allows you to determine the number of microbes in the sample.

One of the main advantages of the Remer method is its simplicity and ease of use. The analysis does not require special equipment or highly qualified personnel. Moreover, the method can be used to analyze various types of samples, including food, water, soil and others.

However, like any other method, the Roemer method has its limitations. In particular, this method is not particularly accurate and may produce false positive or false negative results. In addition, the analysis results may be distorted by environmental factors such as temperature and storage time of the sample.

However, the Roemer method remains one of the most popular and widely used methods for determining the number of microbes in samples. Its simplicity and accessibility make it an attractive tool for many laboratories and organizations involved in food quality control and food and water safety.