Effect of sodium chloride concentration in trypticase soy broth on injury cells of Staphylococcus aureus in frozen coconut milk ice-cream
1997
Adisorn Swetwiwathana | Chayakan Maliwan | Natthawit Kittikongnaphang (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro-Industry)
Effect of sodium chloride concentration in Trypticase Soy Broth (TSB) between 0.5 and 10 percent were compared by using 3-tubes MPN technique in detection of Staphylococcus aureus in naturally and artificially contaminated frozen coconut milk ice-cream samples. The results showed that the use of 0.5 percent NaCl TSB in detection of S. aureus from both samples gave significantly higher MPN S. aureus than those used of 10 percent NaCl TSB. Because the frozen process of the samples had some injury effects on contaminated S. aureus cells. After the frozen process of artificially contamminated S. aureus samples, 60.7 percent of the contaminated S. aureus in the samples were found injured. The longevity of the frozen samples were give more injury of S. aureus cells. It thus confirmed the necessity for the use of an appropriate sodium chloride concentration in TSB for recovery of these cells.
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