A medium for the detection of bacteria causing green discolouration of cooked cured meat products
article
A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked cured meat products caused by hydrogen-peroxide-producing lactic acid bacteria.
Topics
TNO Identifier
231200
ISSN
01757598
Source
Applied Microbiology and Biotechnology, 33(1), pp. 76-77.
Pages
76-77
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