미생물학회지 (Korean Journal of Microbiology)
- 제3권1호
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- Pages.7-10
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- 1965
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
식품의 세균학적 표준연구 2
Studies on Microdiogical Standards of Foods. (Part. 2)
초록
Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature (
키워드