Lavilla, Sheila C. <br/><br/>
Isolation and identification of bacteria in cooked and uncooked balut / 
Sheila C. Lavilla. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2000. 
 - 66 pages :  illustrations ;  28 cm. 
<br/><br/> Thesis (BS Biology - - Microbiology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/> LAVILLA, SHEILA C. March 2000. "ISOLATION AND IDENTIFICATION OF COOKED AND UNCOOKED BALUT". Undergraduate thesis, Bachelor of Science in Biology, Major in Microbiology, Department of Biological Sciences, College of Arts and Sciences, Cavite State University, Indang, Cavite. <br/>Adviser: Prof. Fe N. Dimero <br/>The study was conducted to isolate, and identify bacteria present in cooked and uncooked balut. <br/>Five uncooked and cooked balut samples from Pateros were studied_ Morphological, cultural, and physiological characteristics of each isolate were studied to identify& bacteria. The genera Corynebacterium, Staphylococcus. Flavobacterium, Alcaligens, Micrococcus, Arthrobacter, Pseudomonas, Streptococcus, Enterobacter, Sarcina, and Serratia were isolated from uncooked and cooked balut samples. <br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Microbiology
<br/><br/><label>Dewey Class. No.: </label>576  / L39 2000