title: [Differentiation in culture of Bacillus species isolated from semicanned meat].
abstract: Studied were the cultural, morphological, and biochemical properties of a total of 50 strains of aerobic spore-producing organisms of group I of the genus, Bacillus isolated from semicanned meat. Comparative investigations were carried out following four procedures (5, 7, 8, 14). Fifty per cent of the bacilli studied were determined as Bac. licheniformis, 26 per cent -- as Bac. subtilis, 20 per cent -- as Bac. pumilus, and 4 per cent -- as Bac. cereus. Data showed that the results obtained can serve to work out a schematic pattern for the quick differentiation of bacilli.
mesh_terms: D001407:Bacillus / Q000302:isolation & purification; D001409:Bacillus cereus / Q000302:isolation & purification; D001412:Bacillus subtilis / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000592:standards*
vernacular_title: Diferentsirane na kulturi ot rod Bacillus, izolirani ot mesni polukonservi