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.
Ahmed,, M., Northway, P., Brennan, C., & Kuri, V. (2003). MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,. Journal of Food and Dairy Sciences, 28(8), 6231-6235. doi: 10.21608/jfds.2003.245080
MLA
Malak M. R. I. Ahmed,; Pat Northway; Charles B. Brennan; Victor Kuri. "MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,", Journal of Food and Dairy Sciences, 28, 8, 2003, 6231-6235. doi: 10.21608/jfds.2003.245080
HARVARD
Ahmed,, M., Northway, P., Brennan, C., Kuri, V. (2003). 'MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,', Journal of Food and Dairy Sciences, 28(8), pp. 6231-6235. doi: 10.21608/jfds.2003.245080
VANCOUVER
Ahmed,, M., Northway, P., Brennan, C., Kuri, V. MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,. Journal of Food and Dairy Sciences, 2003; 28(8): 6231-6235. doi: 10.21608/jfds.2003.245080
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