The Effect of Potassium Sorbate on Microorganism and Self life of Laboratory Biscuit
Baghdad Science Journal
View Archive Info| Field | Value | |
| Title |
The Effect of Potassium Sorbate on Microorganism and Self life of Laboratory Biscuit
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| Creator |
Journal, Baghdad Science
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| Description |
This study has been conducted to examin the effect of potassium sorbate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.03% potassium sorbate prolonged the storage peroid until the third month .three types of bacteria has been isolated from processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli using 0.06% potassium sorbate showed no growth of bacteria up to six month of storage ,while using of 0.03% and 0.06% potassium sorbate prevent the growth of mold up to three and six months of storage respectively. Both Aspergillus and Penicillium were isolated from the processed biscuit. |
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| Publisher |
College of Science for Women - University of Baghdad
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| Date |
2008-09-07
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
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| Format |
application/pdf
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| Identifier |
http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/906
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| Source |
مجلة بغداد للعلوم; مجلد 5 عدد 3 (2008): issue 3; 334-339
Baghdad Science Journal; Vol 5 No 3 (2008): issue 3; 334-339 2411-7986 2078-8665 |
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| Language |
eng
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| Relation |
http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/906/837
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| Rights |
Copyright (c) 2008 Baghdad Science Journal
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