Vol. 7, Issue 3 (2019)
Study on microbiological characteristics of different brands of jam, honey and jelly
Author(s): Monika Yadav, SK Aktar Hossain, Binod Kumar Bharti, Anamika Das, Prachi K Wasnik and SN Thakur
Abstract: The present study of microbiological characteristics (Yeast & mould and coliform) by using the microbiological methods and the values were found in average count of Jam, Honey and Jelly. The mean value of yeast and mould (×103cfu/ml) count in Jam was found to be T1 (5.67), T2 (5.67) and T3 (6.33) and the mean value indicate that sample T3 has highest yeast and mould count (6.33) and the lowest value was obtained by sample T1 (5.67) and coliform (×103cfu/ml) was found to be nil. The mean value of yeast and mould (×103cfu/ml) count in Honey was found to be T1 (1.67), T2 (1.33) and T3 (2.33) and the mean value indicate that sample T3 has highest yeast and mould count (2.33) and the lowest value was obtained by sample T2 (1.33) and coliform (×103cfu/ml) was also found to be nil. Similarly, the mean value of yeast and mould (×103cfu/ml) count in Jelly was found to be T1 (5.00), T2 (4.33) and T3 (4.67) and the mean value indicate that sample T1 has highest yeast and mould count (5.00) and the lowest value was obtained by sample T2 (4.33) and coliform (×103cfu/ml) was found to be nil.
Pages: 280-282 | 798 Views 271 Downloads
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How to cite this article:
Monika Yadav, SK Aktar Hossain, Binod Kumar Bharti, Anamika Das, Prachi K Wasnik, SN Thakur. Study on microbiological characteristics of different brands of jam, honey and jelly. Int J Chem Stud 2019;7(3):280-282.
