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A COMPARISON OF 30° AND 37° AS INCUBATION TEMPERATURES IN THE PRESUMPTIVE COLIAEROGENES TEST FOR RAW AND PASTEURIZED MILK
Author(s) -
MURRAY J. G.
Publication year - 1953
Publication title -
proceedings of the society for applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0370-1778
DOI - 10.1111/j.1365-2672.1953.tb00023.x
Subject(s) - macconkey agar , raw milk , incubation , lactose , pasteurization , food science , agar , incubation period , chemistry , microbiology and biotechnology , bacteria , biology , biochemistry , genetics
SUMMARY: Incubation at 30° and 37° for the presumptive coli‐aerogenes test for raw and pasterurized milk has been investigated. There were more positives at the lower temperature and it is suggested that in this test, incubation at 30° might provide a much better guide to the hygienic quality of both raw and pasterurized milk. The ability of the coli‐aerogenes bacteria studied to ferment lactose in MacConkey's broth at 30° but not at 37° was found to be a stable factor which was unchanged by prolonged storage on agar slopes at room temperature or on continued incubation in MacConkey's broth at temperatures above the optimum for lactose fermentation.