The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 324
... secured in different laboratories . Hatfield 19 reported results of a similar comparative study of the meth- ods of milk analysis made in four New York City laboratories . The greatest variations occurred in counts secured by plating ...
... secured in different laboratories . Hatfield 19 reported results of a similar comparative study of the meth- ods of milk analysis made in four New York City laboratories . The greatest variations occurred in counts secured by plating ...
Side 331
... secured at 37 ° C . was on the average one - half that secured at 32 ° C . Pederson and Yale therefore recommended incubation of agar plates at 32 ° C . for 48 hours instead of at 37 ° C . The authors did not prove that the recommended ...
... secured at 37 ° C . was on the average one - half that secured at 32 ° C . Pederson and Yale therefore recommended incubation of agar plates at 32 ° C . for 48 hours instead of at 37 ° C . The authors did not prove that the recommended ...
Side 355
... secured with the standard agar plate and lactose agar plate . Results with the last - mentioned medium were higher and agreed well with those secured by the Frost method . Simmons believed the Frost method to be a satis- factory method ...
... secured with the standard agar plate and lactose agar plate . Results with the last - mentioned medium were higher and agreed well with those secured by the Frost method . Simmons believed the Frost method to be a satis- factory method ...
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