Eosin methyl blue (EMB) agar and MacConkey broth w/neutral red, HiMedia Laboratories Pvt. Ltd. India for coliform; Plate count agar, HiMedia Laboratories Pvt. Ltd. India for TPC; Potato dextrose agar, HiMedia Laboratories Pvt. Ltd. India for yeast & mold testing.
Methyl Red Indicator, MERCK, India; Iodin, Qualigens, India; Methyl Orange, Qualigens, India; Ferroin Indicator Sol, MERCK, India; Glycerol, Qualigens, India; Methylene Blue , Qualigens, India; Oil emersion, MERK, India; Christal violet, Techno phermachem, India; Safranin, Lobachemie, India; Covacs Indole reagent, Himadia, India; Vogusproscure, Himedia, India; MIU Mdeum, Himedia, India; Biological spore srip, Himedia, India; Lactophenol cotton blue, Himedia, India. Microbial testing of parameters …show more content…
As shown in Figure 1(a), the least microbial count was observed in mango bar prepared with gutti variety. Except TPC, no other microbial growth was observed. Even after three months of storage, TPC growth was started and its count was increased with quite slow rate up to 9 month of storage. During this storage, no other microbes like coliform, yeast and mold were observed. In case of mango bar prepared from Asina variety, microbial growth was started from very beginning of storage and their population were constantly increased with increasing storage period up to end of storage study (Figure 1b). Up to first 2 months, TPC growth was slow and then its rate was increased and this trend was continued up to 6 months and then this rate increased abruptly. However, mold and coliform growth remained quite slow. A significant growth rate was observed in case of yeast. In case of mango bar prepared from Langa variety, a moderate growth of TPC and yeast was observed. This growth is slightly high compared to that in mango bar from gutti variety and pronounced low compared to that in mango bar from Asina
Methyl Red Indicator, MERCK, India; Iodin, Qualigens, India; Methyl Orange, Qualigens, India; Ferroin Indicator Sol, MERCK, India; Glycerol, Qualigens, India; Methylene Blue , Qualigens, India; Oil emersion, MERK, India; Christal violet, Techno phermachem, India; Safranin, Lobachemie, India; Covacs Indole reagent, Himadia, India; Vogusproscure, Himedia, India; MIU Mdeum, Himedia, India; Biological spore srip, Himedia, India; Lactophenol cotton blue, Himedia, India. Microbial testing of parameters …show more content…
As shown in Figure 1(a), the least microbial count was observed in mango bar prepared with gutti variety. Except TPC, no other microbial growth was observed. Even after three months of storage, TPC growth was started and its count was increased with quite slow rate up to 9 month of storage. During this storage, no other microbes like coliform, yeast and mold were observed. In case of mango bar prepared from Asina variety, microbial growth was started from very beginning of storage and their population were constantly increased with increasing storage period up to end of storage study (Figure 1b). Up to first 2 months, TPC growth was slow and then its rate was increased and this trend was continued up to 6 months and then this rate increased abruptly. However, mold and coliform growth remained quite slow. A significant growth rate was observed in case of yeast. In case of mango bar prepared from Langa variety, a moderate growth of TPC and yeast was observed. This growth is slightly high compared to that in mango bar from gutti variety and pronounced low compared to that in mango bar from Asina