The Microbiology of Foods

according acid action added agar Amer amount appear average Bacillus Bact bacteria believed blue bottle bread broth Bull butter cause cells cent changes cheese coliform colonies color concentration containing count cream cultures Dairy destroyed determine dilution effect Escherichia coli examined experiments Expt fermentation field five flavor foods formed fruits given glass glucose gram growth Health heat ice cream important increase incubation indicated Infect inoculated isolated juice Lactobacillus lactose later less material medium method microorganisms microscope milk minutes mixed mold necessary observed obtained organisms pasteurized period placed plate possible prepared presence preservation probably procedure reduction removed reported resistant salt samples secured showed slide solution species spoilage spores standard sterile strains streptococci studied sugar suggested surface temperature tion tubes types usually various yeast