Plate count of bacteria in foods generally use the plating medium consisting of
A. peptone, yeast extract, glucose, sodium chloride, agar and distilled water
B. yeast extract, glucose, sodium chloride, agar and distilled water
C. peptone, glucose, sodium chloride, agar and distilled water
D. peptone, yeast extract, glucose, sodium chloride and distilled water
Answer:A
Plate count of bacteria in foods generally use the plating medium consisting of
A. peptone, yeast extract, glucose, sodium chloride, agar and distilled water B. yeast extract, glucose, sodium chloride, agar and distilled water C. peptone, glucose, sodium chloride, agar and distilled water D. peptone, yeast extract, glucose, sodium chloride and distilled water