Monitoring mycological media

Seiler, D. A. L.

doi:10.1016/0168-1605(85)90066-2

Cited by 16 publications

(4 citation statements)

References 13 publications

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“…Total coliform and E. coli count was done according to Standard Methods (Pitkanen et al, 2007). Yeast and mold count was carried out according to Seiler, (1985). The result was expressed as yeast and mold growth was present or not.…”

Section: Microbiological Quality Of the Instant Mango Drink Powdermentioning

confidence: 99%

Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.

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Section: Microbiological Quality Of the Instant Mango Drink Powdermentioning

confidence: 99%

Formulation and quality evaluation of instant mango drink powder

Akther¹,

Alim²,

Badsha³

et al. 2020

Food Res.

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show abstract

“…After incubation, the number of colony forming units (CFU) on each plate was counted. Bacterial colonies show yellowish opaque colonies on the PCA medium, while moulds have white or yellow colonies and yeasts have pink opaque colonies on the DRBC medium (Seiler, 1985). The microbiological analyses were performed in triplicate.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Reducing salt in imitation cheese: Effects on manufacture and functional properties

El-Bakry

Beninati

Duggan

et al. 2011

Food Research International

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“…The use of reference species for monitoring media has been suggested [137]. A shortened list of these species is shown in …”

Section: Performance Of Mediamentioning

confidence: 99%

“…This is particularly the case with selective media such as DREW, DG18. Significant batch-to-batch variations have been reported in the growth of yeasts and molds on selective media such as DRBC and DGl8, containing rose bengal or dichloran [72,137). The effect of storage time on media quality has been investigated as well [ 1221.…”

Section: Pseudomonas Aeruginosa Bacillus Subtilkmentioning

confidence: 99%

Detection, enumeration and isolation of yeasts

Deák¹

2003

Yeasts in Food

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Monitoring mycological media

Cited by 16 publications

References 13 publications

Formulation and quality evaluation of instant mango drink powder

Formulation and quality evaluation of instant mango drink powder

Reducing salt in imitation cheese: Effects on manufacture and functional properties

Detection, enumeration and isolation of yeasts

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