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
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
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
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
MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,
1Home Economic Department, Faculty of Specific Education, University of Alexandria, Egypt.
2Seal-Hayne Campus Department of Agriculture and Food, University of Plymouth, Newton Abbot, England.
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.
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