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100 Escherichia According to Mossel Achromobacter adequate heating process aerobic bacteria alimentary tract bacillus bacteriostatic botulinum botulism brine Buttiaux considers cause spoilage cent contained cent proved cent showed swelling cent were spoiled cent were sterile Clostridia coli contained anaerobes contained only aerobes content of salt Discoloration enterococci evaluation of preserves exceed factor faecalis Flavobacterium Gram-negative growth hams were examined inadmissible incubation infected gelatines Ingram inhibiting effect Lactobacilli Lerche long shelf-life mesophilic methylene blue microbiological micrococci and spore microflora microorganisms NaCl number of aerobic organisms organoleptic changes pasteurized hams pasteurized preserves pathogenic bacteria presence preserves produced Prevot Pseudomonas quantities ready pasteurized ready product released jelly resistant to heating Salmonella secondary infection slaughter source of infection species spices spoilage of preserves spoiled hams spoiled without swelling spore forming aerobes spore producing anaerobes sporulating Staphylo staphylococci Staphylococcus aureus strains Streptococcus swollen technological process thermoresistivity thermostat test toxins valerianum