OCCURRENCE OF MOLDS AND YEASTS IN DAIRY PRODUCTS

被引：12

作者：

COOKE, WB

BRAZIS, AR

机构：

[1] Cincinnati Water Research Laboratory Fungus Studies, Microbiological Activities, Research and Development Federal Water Pollution Control Administration U.S. Department of the, Robert A. Taft Sanitary Engineering Center, Cincinnati, 45226, Ohio

[2] Cincinnati Water Research Laboratory, Biological Treatment Research Activities, Advanced Waste Treatment Branch, Federal Water Pollution Control Administration, U.S. Department of the Interior, Cincinnati, 45226, Ohio

来源：

MYCOPATHOLOGIA ET MYCOLOGIA APPLICATA | 1968年 / 35卷 / 3-4期

关键词：

D O I：

10.1007/BF02050743

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

In the search for additional techniques for determining fungal populations of dairy products, 23 species of filamentous fungi and 25 species of yeasts were recovered from a variety of raw, pasteurized, and processed dairy products. The usefulness of media containing rose bengal and antibiotics is indicated. The occurrence of a number of the species found is discussed together with some of the results of physiological studies of yeasts used in species characterization. © 1968 Dr. W. Junk N.V.

引用

页码：281 / &

共 9 条

[1]

COOKE WB, 1954, SEWAGE IND WASTES, V26, P661

[2]

COOKE WB, 1954, ANTIBIOT CHEMOTHER, V4, P657

[3]

COOKE WB, 1963, PHS999WP1 DIV WAT SU

[4]

Frazier W, 1958, FOOD MICROBIOLOGY

[5]