ICAR Research Data Repository for Knowledge Management
Biochemical characteristics of some of the coliforms isolated from spices.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3169/
JFST-107-76 |
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| Title |
Biochemical characteristics of some of the coliforms isolated from spices.
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| Creator |
Patel, J. D.
Krishnaswamy, M. A. Nair, K. K. S. |
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| Subject |
30 Spices/Condiments
07 Food borne disease |
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| Description |
Coliform organisms (167) isolated from black pepper, dry-ginger, coriander, fennel, red chillies, cumin, garlic, fenugreek, turmeric, mustard, tea-masala, and curry powder were subjected to detailed biochemical examinations. Of these, 129 strains have been classified as Escherichia coli (10 isolates), Klebsiella pneumoniae (41), Klebsiella ozaenae (6), Enterobacter hefniae (5), Enterobacter liquefaciens (6) and Pectobacterium (42). Pectobacterium and K. pneumoniae predominated. Isolates of Escherichia coli have been serologically typed.
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| Date |
1976
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3169/1/JFST_13%281%29_37-40.pdf
Patel, J. D. and Krishnaswamy, M. A. and Nair, K. K. S. (1976) Biochemical characteristics of some of the coliforms isolated from spices. Journal of Food Science and Technology, India, 13 (1). 37-40, 13 ref.. |
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