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Biochemical characteristics of some of the coliforms isolated from spices.

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: SPICES-; coliforms in spices; COLIFORMS-; spices, coliforms in; ESCHERICHIA-; spices, Escherichia coli in
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 01 Medical sciences > 07 Food borne disease
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 04:24
Last Modified: 19 Mar 2010 04:24
URI: http://ir.cftri.com/id/eprint/3169

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