MAPLE SIRUP. X. EFFECT OF CONTROLLED FERMENTATION OF MAPLE SAP ON THE COLOR AND FLAVOR OF MAPLE SIRUP^a

Identification of the Bacterial Community of Maple Sap by Using Amplified Ribosomal DNA (rDNA) Restriction Analysis and rDNA Sequencing

“…This observation was also made by Sheneman and Costilow (25), who have found that P. geniculata, now known as Pseudomonas fluorescens biotype G, was dominant in the maple taphole when old techniques of production were applied. The presence of P. geniculata in maple sap has already been found to enhance the characteristic flavor of maple syrup (20,29). Our results showed that the ARDRA method was able to differentiate the Pseudomonas genus from others and that it was also useful for the discrimination of other genera and species of bacteria.…”

Maple Sirup

“…The sap contained in this tubing can serve as a medium for growth of adventitious microorganisms. The deleterious effect of these microorganisms on the quality of maple sirup has been pointed out in other publications (Edson et al, 1912;Fabian and Buskirk, 1935;Hayward and Pederson, 1946;Owens, 1949;Holgate, 1950;Porter et al, 1954;Naghski and Willits, 1955;Naghski et al, 1957). A recent study in this laboratory (Naghski and Willits, 1953) demonstrated that the growth of microorganisms in contaminated maple sap was reduced by sunlight transmitted through transparent plastic collection bags.…”

Maple Sirup

“…lF'ive bacterial and two yeast strains, isolated previously from naturally fermenting sap, were employed in this study. Preliminary taxonomic studies have been described elsewhere and temporary generic designations assigned to some of these strains (Naghski et al, 1957). Identification of one yeast straini as Cryptococcus albidus was made by L. J. Wickerham of the 'Northern Utilizationi Research and Developmenit Div,ision at 1'eoria, Illinois. The following designations were used for the strains included in this study: tococcus albidus-496.…”

“…Preparation of maple sap. Cans of sterile, frozen maple sap were thawed as described previously (Naghski et al, 1957) and distributed into the several types of conitainiers investigated. Maple sap with specific concentrations of several zinc salts was prepared in Erlenmeyer flasks aind sterilized by autoclaving before inoculation.…”