M. Victor Bérard on the Odyssey

Shewan, A.

doi:10.2307/4388784

Cited by 2 publications

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“…On three occasions (as noted in Table I), two further successive transfers were made. The seed stock for the recommended procedure was a singlecolony stock selected for high virulence after screening 15 colonies. The fermentation medium was a peptone-yeast extract type for both comparisons.…”

Section: Resultsmentioning

confidence: 99%

Control of stock culture preservation and inoculum build‐up in bacterial fermentation

Lincoln

1960

Biotechnol. Bioeng.

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Control of product quality throughout repeated fermentations depends upon maintenance of genetic uniformity from the time of strain selection until the product is harvested. Genetic control, therefore, must be maintained for stock cultures, and during inoculum preparation and growth to produce the product. Theoretical and applied aspects of a procedure that will accomplish this control are discussed. A specific procedure adaptable to situations in which a ‘seed’ is repeatedly increased to produce a larger quantity of a final material is described. The procedure was tested by comparing the product of three bacterial species grown by a standard or usual vs. recommended or experimental procedure comparing product quality and uniformity. Use of the recommended procedure resulted in the high production of a uniform product based on the maintenance of the colony type of Bacillus anthracis, colony colour and type of Serratia marcescens, and uniformity and amount of toxin produced by Clostridium botulinum type A.

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Section: Resultsmentioning

confidence: 99%

Control of stock culture preservation and inoculum build‐up in bacterial fermentation

Lincoln

1960

Biotechnol. Bioeng.

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“…In contrast to salt curihg, the traditional long term method of preserving fish (Shewan, 1944), modern methods, refrigeration, dehydration and canning, in general bring micro-organisms and enzymes much more effectively under control, thus avoiding or greatly retarding the development of undesirable flavours. At the same time this is accomplished without inducing physical and chemical changes of an undesirable nature.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

Dryerre¹,

Lovern²

1944

Proc. Nutr. Soc.

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M. Victor Bérard on the Odyssey

Cited by 2 publications

References 0 publications

Control of stock culture preservation and inoculum build‐up in bacterial fermentation

Control of stock culture preservation and inoculum build‐up in bacterial fermentation

Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

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