Microorganisms in factory brine. I. Plate count Agar Microorganisms.
1984
Litopoulou-Tzanetaki, E. (Aristotelion Univ., Thessaloniki (Greece). Lab. of Dairy Technology)
Total bacterial count as well as microorganisms grown on Plate Count Agar were studied on 45 brine samples. Total bacterial count ranged between 10(exp 6) and 10(exp 7)/ml for the greatest part of the samples examined. Among the isolates, yeasts which were classified as Debaryomyces were found with the greatest occurrence (46.1%), followed by coryneforms (24.5%) coagulase negative staphylococci (15.4%) bacilli (8.4%) which were classified as Bacillus cereus, Bacillus coagulans and Bacillus pantothenicus and Gram negative rods (5.6%) characterized as coliforms. Only yeasts were grown in the presence of 12% NaCl. A great number among the isolates were found to split tributyrin
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