Factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products
Results of the studies carried out to elucidate the factors influencing colour production from the sugar medium used for the rapid approximation of bacterial counts in fishery products are reported. The effect of particle size, trace elements, salt soluble protein and non-protein fractions, rate of multiplication of bacteria, in the medium,surface bacteria and the rate of colour production by individual strains of bacteria were studied. It is observed that the best results are obtained when a sea-water homogenate is used.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1965
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| Subjects: | Fisheries, sugar, food quality, bacterial counts, storage conditions, fishery products, |
| Online Access: | http://hdl.handle.net/1834/32010 |
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