摘要
依照现有国标及相关资料提供的方法对新疆番茄酱的菌落总数、大肠菌群、产气荚膜梭菌、平酸菌、乳酸菌、酵母菌和霉菌进行了检测 ,结果均未检出。当在样品中加入阳性菌株 ,采用同样检测方法 ,可得到阳性结果。
Aerobic bacterial count, Coliform bacteria, mold and yeast couldn' tdetected, Clostridium perfringeus and lactic acid bacteria couldn' texamed in tomato paste. The examination methods of these microbiological indexes came from GB Methods of food hygienic analysis (Microbiological section) and other paper. They can be examed or detected by adding positive strains to sample by same methods.
出处
《新疆农业大学学报》
CAS
2002年第4期51-53,共3页
Journal of Xinjiang Agricultural University
