Product Code TM 534
Nutritive Caseinate Agar is formulated as recommended by APHA for enumeration of salt tolerant cocci from brined vegetables. Vegetables may be preserved by salting or brining. In salting or brining, the vegetables may or may not undergo a lactic acid fermentation, depending upon the concentration of salt used. Numbers of salt tolerant cocci may be found over an extended period in brines, particularly in those containing no appreciable amount of developed acidity. These organisms are extremely salt tolerant but not acid tolerant. Salt tolerant cocci are a cause of spoilage of brined vegetables and therefore pose a problem to the food industry. It thus becomes important to isolate these organisms for sterility checking of packed brined vegetables.
for enumeration of salt tolerant cocci in brined vegetables
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