MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD, | ||||
Journal of Food and Dairy Sciences | ||||
Article 3, Volume 28, Issue 8, August 2003, Page 6231-6235 PDF (3.54 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2003.245080 | ||||
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Authors | ||||
Malak M. R. I. Ahmed,1; Pat Northway2; Charles B. Brennan2; Victor Kuri2 | ||||
1Home Economic Department, Faculty of Specific Education, University of Alexandria, Egypt. | ||||
2Seal-Hayne Campus Department of Agriculture and Food, University of Plymouth, Newton Abbot, England. | ||||
Abstract | ||||
During microbiological studies in Seale·Hayne (England) on tel' samples Of kishk obtained from Southern Egypt. it was found that six of the samples conl;::n Bacillus cereus. The mean of Bacillus cereus count on 8eA was 5.3 (log 10 cfu/g), while there was no laclic acid bacteria. sslmc: ", and staphylococcus eureus. Thr: thermal resistance of Bacillus cereus WB:i relaliv, 1 medium. Although the final pH was 3.5-3.9 an" the AW was 0.50-0.56, the coliform bacteria was found in four S8~oles. | ||||
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