A medium for the detection of bacteria causing green discolouration of cooked cured meat products

Autor:	F. K. Stekelenburg, W. L. J. M. Zomer, S. J. Mulder
Rok vydání:	1990
Předmět:	biology Gram-positive bacteria food and beverages General Medicine biology.organism_classification Applied Microbiology and Biotechnology Lactic acid Microbiology chemistry.chemical_compound Greening chemistry Food science Bacteria Biotechnology
Zdroj:	Applied Microbiology and Biotechnology. 33
ISSN:	1432-0614 0175-7598
DOI:	10.1007/bf00170574
Popis:	A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked cured meat products caused by hydrogen-peroxide-producing lactic acid bacteria.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8c4f78b80e357a6cae69a8316fd4c65f https://doi.org/10.1007/bf00170574 Zobrazit plný text záznamu Full text from SpringerLink