Microbiological assessment and characterization of microorganisms associated with glutinous rice flour-based dairy product2019
| dc.contributor.author | Mary Ann G. Yagin | |
| dc.date.accessioned | 2025-06-11T05:25:19Z | |
| dc.date.available | 2025-06-11T05:25:19Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The study was conducted to assess and characterize microorganisms present in glutinous rice flour-based dairy product from a local dairy cooperative. Physical assessment of the product was conducted. Aerobic plate count and yeast and mold count was conducted using conventional and petrifilm methods. Bacterial pure culture were isolated and characterized culturally and morphologically. No objectionable result on color, appearance, odor and taste was observed. Aerobic plate count showed estimated aerobic plate count and fell under good category for ready-to-eat foods. Yeast and mold count also showed estimated yeast and mold count and fell under acceptable category for the microbial limits of ready-to-eatThree bacterial isolates from the sample were purified and characterized as gram negative two obligate aerobes and one facultative anaerobe, two motile and one non-motile. | |
| dc.identifier.uri | http://granarium.clsu.edu.ph/handle/123456789/249 | |
| dc.language.iso | en_US | |
| dc.subject | Research Subject Categories::NATURAL SCIENCES::Biology | |
| dc.subject | Research Subject Categories::NATURAL SCIENCES::Biology::Organism biology::Microbiology | |
| dc.title | Microbiological assessment and characterization of microorganisms associated with glutinous rice flour-based dairy product2019 | |
| dc.type | Thesis |