The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 33
... action of sugars on Escherichia coli . The protective action increased with the osmotic pressure but equimolar solu- tions of different sugars did not show the same protective action . Fay pointed out that this may occur in heat ...
... action of sugars on Escherichia coli . The protective action increased with the osmotic pressure but equimolar solu- tions of different sugars did not show the same protective action . Fay pointed out that this may occur in heat ...
Side 45
... action . Some of the substances used - thyme , bay leaves , marjoram , savory , and rosemary- appeared to stimulate yeast action ; this was also true for black pepper . The volatile oil of mustard was the strongest preservative of the ...
... action . Some of the substances used - thyme , bay leaves , marjoram , savory , and rosemary- appeared to stimulate yeast action ; this was also true for black pepper . The volatile oil of mustard was the strongest preservative of the ...
Side 609
... action of the gastric juice . When proteins were present , cholera vibrios were found to live a long time . Pepsin was found to strengthen the action of the acid . Han- sen 73 infected food with Escherichia coli and secured only a ...
... action of the gastric juice . When proteins were present , cholera vibrios were found to live a long time . Pepsin was found to strengthen the action of the acid . Han- sen 73 infected food with Escherichia coli and secured only a ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
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Vanlige uttrykk og setninger
30 minutes Aerobacter Aerobacter aerogenes agar agar plate alcohol Amer amount anaerobic Assoc Bacillus Bact bacteria in milk bacterial count bacteriological Bacterium Bakt believed bottle bread Bull butter cause cells cent Centbl cheese Chem Clostridium Clostridium botulinum coliform bacteria colonies color concentration containing Dairy Sci destroyed determine dilution Eberthella typhosa Escherichia coli examined Expt fermentation flavor flora foods fruits gram growth Health heat ice cream incubation indicated Infect inoculated intestinal investigators isolated juice laboratory lactic acid Lactobacillus acidophilus Lactobacillus bulgaricus lactose large numbers medium method methylene blue microorganisms microscope mold Mycobacterium tuberculosis number of bacteria observed organisms pasteurized milk pathogenic pipette plate count presence procedure raw milk reported Rept salt samples showed slide sodium solution species spoilage sporeforming spores standard sterile strains streptococci Streptococcus lactis studied sucrose sugar temperature thermophilic tion tomato tubes types yeast