Bacterial profile of fast foods of Mysore region and their inhibitory pattern by Pediococcus pentosaceous NCIM 2292

Journal of Food Science and Technology

Volumn 40, Issue 4, 2003, Pages 443-445

  Kannappan, S ^a   Uma, B S ^a   Rao, Shantha K ^a   Manja, K S ^a   Leela, R K ^a   Mallesha, ^a   Murali, H S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Bacterial quality; Escherichia coli; Fried fish; Fried rice; Gobimanchuri; Noodles; Panipuri; Staphylococcus aureus; Vibrio parahaemolyticus

Indexed keywords

CELL CULTURE; COLIFORM BACTERIA; ESCHERICHIA COLI; MICROBIOLOGY; YEAST;

FRIED FISH; MYSORE REGION; PANIPURI; PEDIOCOCCUS PENTOSACEOUS; TOTAL PLATE COUNT; VIBRIO PARAHAEMOLYTICUS;

FOOD PRODUCTS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PEDIOCOCCUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; VIBRIO; VIBRIO PARAHAEMOLYTICUS;

EID: 0345761308     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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