ASSESSMENT OF BAKE PRODUCTS AT DEHRADUNJournal: INTERNATIONAL JOURNAL OF RESEARCH -GRANTHAALAYAH (Vol.5, No. 10)
Publication Date: 2017-11-06
Authors : Vishal Kumar Deshwa Lovely Sharma;
Page : 46-50
Keywords : Bacillus Spp.; E. Coil; Klebsiella Spp; Food.;
In present study, local manufactured food products such as bread, pastry, bakery biscuits and one company product parle-G Biscuit were selected for microbial count and characterized the isolated contaminant on the basis of biochemical tests. In Local bread contained 2.86 x104 bacterial cells per gm, bakery biscuits find average 2.96x103 bacterial cells per gm and in pastry, and average 2.73 x103 bacterial cells per gm were present. But parle-G Biscuit did not contain any microorganism. Further, isolated contaminant were characterized by biochemical tests and observed that isolated strains were Bacillus spp., E. coil and Klebsiella spp.
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