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2016 | 71 | 1 |
Tytuł artykułu

Incidence of Alicyclobacillus spp. in Polish apple and dark berry juice concentrates and the ability of isolated A. acidoterrestris strains to spoilage of these juices

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Języki publikacji
EN
Abstrakty
EN
Alicyclobacillus spp. is an important thermoacidophilic, spore-forming spoilage bacterium that is a major concern for beverage and juice industries. This study was undertaken to: (i) estimate the incidence of Alicyclobacillus spp. and A. acidoterrestris in Polish apple and dark berry juice concentrates, and (ii) evaluate the ability of isolated A. acidoterrestris strains to spoilage of these juices after dilution to single strength. Polish apple and berry juice concentrates were screened for the presence of Alicyclobacillus spp. between 2002 and 2015. Incidence of Alicyclobacillus spp. in apple juice concentrates (n=1164) range from 27.3 to 86.8%, depending on the year. The species A. acidoterrestris accounted, depending on the year, from 12.7 to 100.0% of all isolated strains. Among the dark berry juice concentrates (n=146), approximately 60.0% were contaminated by Alicyclobacillus spp. Incidence of A. acidoterrestris strains in dark berry juice concentrates range from 4.2% in blackcurrant up to 40.0% in raspberry. Single strength apple juice promoted the growth of eight of the tested A. acidoterrestris strains (> 7 log cfu/ml) when was incubated at 45°C. No A. acidoterrestris growth was observed in single strength chokeberry, raspberry, strawberry, cherry and blackcurrant juices during 28 days incubation at 45ºC.
Wydawca
-
Rocznik
Tom
71
Numer
1
Opis fizyczny
p.5-20,fig.,ref.
Twórcy
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
autor
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
autor
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
autor
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
autor
  • Department of Fruit and Vegetable Product Technology, Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02-532 Warsaw, Poland
Bibliografia
  • 1. Association of the Industries of Juices and Nectars from Fruits and Vegetables of the European Union (2012). Code of Practice for evaluation quality and authenticity of fruit and vegetable juices. AIJN, Brussels
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Typ dokumentu
Bibliografia
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