Studies on the growth temperature ranges of bacteria isolated from fresh sardine at different primary incubation temperature
The effect of primary incubation temperature on the growth temperature range was studied with reference to 296 bacterial cultures isolated from sardine using streak plate technique. The primary incubation temperature used during bacteriological sampling caused a selection of strains according to their growth temperature requirements. Incubation at 8°C caused greater recoveries of psychrotrophs while 30°C favored mesophiles. An incubation temperature of 30°C facilitated the growth of both psychrotrophs and mesophiles.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1979
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| Subjects: | Biology, Fisheries, Sardinella longiceps, psychrophilic bacteria, psychrotrophic bacteria, quality control, growth, fishery products, temperature requirements, India, |
| Online Access: | http://hdl.handle.net/1834/33478 |
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