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.res.in/id/eprint/5418 |
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