Microbiology - Microbiology of Foods - Discussion

Discussion Forum : Microbiology of Foods - Section 1 (Q.No. 9)

Microbiology of Foods

Plate count of bacteria in foods generally use the plating medium consisting of

peptone, yeast extract, glucose, sodium chloride, agar and distilled water

yeast extract, glucose, sodium chloride, agar and distilled water

peptone, glucose, sodium chloride, agar and distilled water

peptone, yeast extract, glucose, sodium chloride and distilled water

Answer: Option

Explanation:

No answer description is available. Let's discuss.

Discussion:

2 comments Page 1 of 1.

Vignesh said: 1 year ago

Anyone, Give details about agar.

Vignesh said: 1 year ago

Where is the agar?

If it has a small amount of agar then how to solidify? Anyone, Please explain.

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