ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The shell of coconuts contained large populations of various microbial types. Acinetobacter, Enferobacteriaceae, Flavobacterium, Micro-bacterium, Micrococcus species and yeasts and molds predominated. Aseptically removed meats or water of high-quality undamaged coconuts, contained few of no microorganisms. Spray-dried and intermediate moisture products prepared from coconut skim milk contained low levels of viable microorganisms (3,100–13,000, mean 6,600/g). Bacterial counts of these products changed little during storage for 90–120 days at either 21 or 35°C. No increase in population took place at 35°C for 25 days when five microbial species were inoculated individually into an intermediate moisture product with a moisture level of 30.7%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00617.x
