Open AccessASSESSMENT OF BAKE PRODUCTS AT DEHRADUN
Author(s) -
Vishal Kumar Deshwa,
Lovely Sharma
Publication year - 2017
Publication title -
international journal of research - granthaalayah
Language(s) - English
Resource type - Journals
eISSN - 2394-3629
pISSN - 2350-0530
DOI - 10.29121/granthaalayah.v5.i10.2017.2266
Subject(s) - food science , pastry , microorganism , biology , chemistry , bacteria , genetics
In present study, local manufactured food products such as bread, pastry, bakery biscuits and one company product parle-G Biscuit were selected for microbial count and characterized the isolated contaminant on the basis of biochemical tests. In Local bread contained 2.86 x104 bacterial cells per gm, bakery biscuits find average 2.96x103 bacterial cells per gm and in pastry, and average 2.73 x103 bacterial cells per gm were present. But parle-G Biscuit did not contain any microorganism. Further, isolated contaminant were characterized by biochemical tests and observed that isolated strains were Bacillus spp., E. coil and Klebsiella spp.