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An Examination of the Value of Adding Peptone to Diluents Used in the Bacteriological Testing of Bacon Curing Brines
Author(s) -
Patterson J. T.,
Cassells J. A.
Publication year - 1963
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1963.tb04800.x
Subject(s) - diluent , curing (chemistry) , chemistry , food science , pulp and paper industry , nuclear chemistry , polymer chemistry , engineering
The organisms present in Wiltshire curing brines have been shown to die in various diluents. The addition of 0·1% of peptone aided survival, but did not completely remove the bactericidal effect. Diluents at pH 6–7 gave better survival than those at pH 5.