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245080

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

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Last updated: 22 Jan 2023

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Abstract

During microbiological studies in Seale·Hayne (England) on tel' samples Of
kishk obtained from Southern Egypt. it was found that six of the samples conl;::n
Bacillus cereus. The mean of Bacillus cereus count on 8eA was 5.3 (log 10 cfu/g),
while there was no laclic acid bacteria. sslmc: ", and staphylococcus eureus. Thr:
thermal resistance of Bacillus cereus WB:i relaliv, 1 medium.   Although the final pH was 3.5-3.9 an" the AW was 0.50-0.56, the coliform
bacteria was found in four S8~oles.

DOI

10.21608/jfds.2003.245080

Authors

First Name

Malak

Last Name

Ahmed,

MiddleName

M. R. I.

Affiliation

Home Economic Department, Faculty of Specific Education, University of Alexandria, Egypt.

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Orcid

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First Name

Pat

Last Name

Northway

MiddleName

-

Affiliation

Seal-Hayne Campus Department of Agriculture and Food, University of Plymouth, Newton Abbot, England.

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Orcid

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First Name

Charles

Last Name

Brennan

MiddleName

B.

Affiliation

Seal-Hayne Campus Department of Agriculture and Food, University of Plymouth, Newton Abbot, England.

Email

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City

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Orcid

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First Name

Victor

Last Name

Kuri

MiddleName

-

Affiliation

Seal-Hayne Campus Department of Agriculture and Food, University of Plymouth, Newton Abbot, England.

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Orcid

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Volume

28

Article Issue

8

Related Issue

35125

Issue Date

2003-08-01

Receive Date

2003-07-11

Publish Date

2003-08-01

Page Start

6,231

Page End

6,235

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 28_Issue 8_Pages 6231-6235.pdf

PDF . 3.7MB

Link

https://jfds.journals.ekb.eg/article_245080.html

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https://jfds.journals.ekb.eg/service?article_code=245080

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3

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023