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Some of the types of coliforms, aerobic mesophilic spore formers yeasts and moulds present in spices.

Krishnaswamy, M. A. and Patel, J. D. and Parthasarathy, N. and Nair, K. K. S. (1973) Some of the types of coliforms, aerobic mesophilic spore formers yeasts and moulds present in spices. Journal of Plantation Crops, 1. pp. 200-203.

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Abstract

Coliforms, aerobic mesophilic spore formers, yeasts, and moulds commonly occur in spices. Samples ofcardamon, coriander, mustard, black pepper, ginger (dry), red chillies, fennel, chilly powder, cumin, turmeric, bishops weed, garlic, onion (dehYdrated), and fenugreek obtained from some of the spice markets were examined. Co1iforms (o-2400!g) belonged to Eschen'a coli, Aerobacter aerogelU?S, and intermediate types. Aerobic mesophilic spore formers related to Bacillus subtilis, Raell/us pOIYIIlYXa, Bacillus panfothaJItfclIS, Raell/us cereus, and Bacillus lichim1ormis. Some of the yeast encountered were of the Candida type. Among moulds, Penfcilh"ulll, Aspergillus niger, Aspergillus ory:zae, and Trichoderma were present. The role of these organisms in spoilage has been indicated.

Item Type: Article
Uncontrolled Keywords: Aerobic mesophilic spore formers, Coliforms, spices,
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 09:57
Last Modified: 20 Sep 2013 09:57
URI: http://ir.cftri.com/id/eprint/5418

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