Product Code TM 1411

  • Description

    Protein hydrolysis by microorganisms in foods may produce a variety of odour and flavour defects. Some of the common psychrotrophic spoilage bacteria are strongly proteolytic and cause undesirable changes in dairy, meat, poultry and seafood products, particularly when high populations are reached after extended refrigerated storage. Standard Methods Caseinate Agar, recommended by APHA is used for detection of proteolytic microorganisms. The medium is formulated as per Martley et al and exhibits greater sensitivity in the detection of the early stages of casein breakdown by the formation of zone of precipitation (insoluble paracaseins) in the transparent medium. Standard Methods Caseinate Agar is well buffered, and this reduces the occurrence of the false positive zones caused by acid production. This medium can be used for the simultaneous detection of total and proteolytic counts.

  • Principle

    for detection of proteolytic microorganisms

  • Microorganism

    • Bacillus cereus
    • Escherichia coli
    • Pseudomonas aeruginosa
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 100 gm
  • Downloads

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