Isolattion and Identification of Lactic Acid Bacteria from Samples of Citrus Molasses and Unpasteurized Orange Juice

Parish, Mickey E.; Higgins, Dianne P.

doi:10.1111/j.1365-2621.1988.tb07775.x

Cited by 35 publications

(8 citation statements)

References 5 publications

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“…Although Parish and Higgins (1988) reported the presence of Lactobacillus brevis, L. plantarum, L. thermophilus, Leuconostoc mesenteroides and Le. dextranicum in citrus products, in our work, lactic acid bacteria were not isolated from juices stored at 10 ЊC or at 30 ЊC in both packaging films.…”

Section: Isolation and Identification Of Predominant Microorganismsmentioning

confidence: 99%

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Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

Andrés

Giannuzzi

Zaritzky

2001

Journal of Food Science

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Microbial flora of refrigerated orange juice was analyzed during storage at 10 Њ Њ Њ Њ ЊC and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the added preservatives (citric acid, ascorbic acid, potassium sorbate, sodium benzoate), 3) the gaseous permeabilities of the packaging film. Gompertz equation was applied to model molds and yeasts growth for the different treatments and packaging conditions. The washing procedure with sodium hypochlorite extend 2 -3 d the storage life of the juice (time to reach microbial counts of 10 6 CFU/ml) in both packaging films. The use of organic acids and potassium sorbate or sodium benzoate (1.66 -6.94 mM) led to storage life values > 11 d in polyethylene and Ͼ Ͼ Ͼ Ͼ Ͼ 20 d in the low gaseous permeability film, maintaining good sanitary conditions.

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Section: Isolation and Identification Of Predominant Microorganismsmentioning

confidence: 99%

“…The presence of lactic acid bacteria (LAB) in orange juice packaged in polyethylene and ESE, stored at 10 ЊC and 30 ЊC was studied in OSA medium (Oxoid) (30 ЊC, 48 hr) (Parish and Higgins 1988) followed by Gram coloration of the isolated colonies.…”

Section: Isolation and Identification Of Predominant Microorganismsmentioning

confidence: 99%

Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

Andrés

Giannuzzi

Zaritzky

2001

Journal of Food Science

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“…So far no outbreaks related to Listeria in fresh squeezed orange juice have been reported. Because many juices are packaged under contract in dairies, an environment known to sometimes harbor Listeria, and because the organism has been isolated from infected cattle (Monk and other 1995;Jay 2000), Parish and Higgins (1988) suggested further study to understand the capacity of the microorganism to survive and multiply under juice processing and storage conditions. Interestingly, in a microbiological survey of 50 retail juices, 2 unpasteurized juices were found to be positive for L. monocytogenes: an apple juice and an apple raspberry blend with a pH of 3.78 and 3.75 respectively (Sado and others 1998).…”

Section: Introductionmentioning

confidence: 99%

Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

Foley¹,

Pickett²,

Varón³

et al. 2002

Journal of Food Science

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Recent concern about the presence of disease-causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.

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“…Bactérias ácido-láticas (BAL) e leveduras são os microorganismos que melhor se adaptam ao ambiente de baixo pH e altas concentrações de açúcares, ambiente característico do suco de laranja, com pH baixo, são os principais responsáveis pela deterioração do produto. Os gêneros Lactobacillus e Leuconostoc são os representantes mais comuns dentro do grupo das BAL [16]; os gêneros mais representativos de leveduras são Saccharomyces e Candida [8,14].…”

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Características microbiológicas do suco de laranja in natura

Oliveira¹,

Setti-Perdigão²,

Siqueira³

et al. 2006

Ciênc. Tecnol. Aliment.

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O mercado mundial de laranja possui duas regiões produtivas altamente significativas: Flórida (EUA) e São Paulo (Brasil). Juntas, essas regiões respondem por 40% da produção mundial da fruta e seus derivados. O Brasil, maior produtor e exportador de suco de laranja, detém 50% da produção mundial, sendo que apenas 3% ficam no mercado interno. O amplo consumo do suco de laranja deve-se ao sabor agradável conjugado às suas características nutricionais: é fonte de vitamina C, minerais e carboidratos, sendo, portanto, indicado para convalescentes, idosos e considerado importante complemento alimentar em dietas infantis. To assure the quality of these products, microbiological safety monitoring is needed, through measuring lactic acid bacteria (LAB), moulds and yeasts, total and fecal coliforms and total plate counts. These parameters were monitored for 50 fresh juice samples commercialized in Rio de Janeiro, Brazil. The samples were acquired and maintained under refrigerated conditions. Tests were also made for the detection of E. coli and Salmonella sp. The LAB and total plate counts were, for the most of the samples, higher than the expected. The fecal coliforms levels of 15% of the samples were above those permitted by law. The susceptibility patterns for fecal coliforms isolates were as the expected to environmental or fecal samples that were not under selective pressure.

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Isolattion and Identification of Lactic Acid Bacteria from Samples of Citrus Molasses and Unpasteurized Orange Juice

Cited by 35 publications

References 5 publications

Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives

Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

Características microbiológicas do suco de laranja in natura

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