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LIMITATION OF SPIRIT BLUE AGAR FOR DETECTION OF LIPOLYTIC MICROORGANISMS IN EGG PRODUCTS
Author(s) -
PAUL MARIANNE E.,
POTTER NORMAN N.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14509.x
Subject(s) - agar , food science , bacteria , enumeration , emulsion , pasteurization , microorganism , agar plate , brilliant green , biology , chemistry , microbiology and biotechnology , chromatography , biochemistry , genetics , mathematics , organic chemistry , combinatorics
Gross differences in tipolytic bacterial counts in egg products were obtained using Spirit Blue Agar and Polysorbate Emulsion Agar. Changes in total aerobic, proteolytic, and lipolytic counts were monitored in unpasteurized liquid whole egg and in two egg substitutes held at 12°C up to 10 days. Spirit Blue Agar, commonly recommended for the enumeration of lipolytic bacteria, gave suppressed counts in the presence of large numbers of proteolytic bacteria. Polysorbate Emulsion Agar gave more reliable lipolytic counts when lipolytic and proteolytic organisms were present together in the egg products.