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CRYORESISTANCE OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS IN VEGETABLE JUICES.

CRYORESISTANCE D' ESCHERICHIA COLI ET DE STREPTOCOCCUS FAECALIS DANS LES JUS DE LEGUMES.

Author(s) : DOSTINOVA T. S., TCHAGA S.

Summary

THE CRYORESISTANCE OF E. COLI AND STR. FAECALIS WAS STUDIED USING MEAT-PEPTONE BROTH WITH PH 7.8 TO 4.4 AND JUICES OF PEAS, CABBAGE, CARROTS, SPINACH, POTATOES, PUMPKIN AND TOMATOES. THE HIGHEST CRYORESISTANCE WAS FOUND AT PH: 6.5-6.6. THE VEGETABLE JUICES INCREASED THE STABILITY OF THE TESTED STRAINS AGAINST LOW TEMPERATURES AND ACTIVE ACIDITY. ENTEROCOCCI EXHIBITED A SIGNIFICANTLY HIGHER CRYORESISTANCE THAN DID COLI BACTERIA AND PROVED MORE SUITABLE SANITARY INDICATOR ORGANISM AT FREEZING TEMPERATURES.

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Pages: 1982-4

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Details

  • Original title: CRYORESISTANCE D' ESCHERICHIA COLI ET DE STREPTOCOCCUS FAECALIS DANS LES JUS DE LEGUMES.
  • Record ID : 1984-1100
  • Languages: French
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 273-276; 4 fig.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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