Spoilage Of Juices Research Articles

Microbial Changes in Sweet Sorghum ( Sorghum bicolor ) Juices

Juice freshly expressed from Sorghum bicolor for making sweet sorghum syrup contained 10 microorganisms per ml. The dominant bacterium was Leuconostoc mesenteroides, followed by gram-negative rods. Lactobacilli, yeasts, and nonfecal coliform bacteria each comprised about 1% of the microbial population. Spoilage of juice, manifested by a sour odor, discoloration, and foaming, occurred between 5 and 12 h at ambient temperatures. Spoilage was correlated with a drop in pH from 4.9 to 4.5 L. mesenteroides was the dominant spoiling agent at 20 degrees C, and Lactobacillus plantarum was the dominant spoiling agent at 32 degrees C, as determined by pure culture studies. Juice may be stored for 14 days at 4 degrees C if promptly refrigerated.

BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE. 3. CHARACTERIZATION OF SPOILERS.

A total of 807 bacterial isolates from fresh and spoiling fillets of English sole (Parophrys vetulus) stored at 5 C were classified as to genus and tested for various biochemical activities, including the ability to spoil sterile muscle press juice at 5 C. Production of off-odor, volatile reducing substances, and trimethylamine was used to estimate spoilage. It was found that (i) spoilers could be distinguished from nonspoilers on the basis of the juice spoilage test, (ii) differentiation between spoilers and nonspoilers could not be achieved by means of the usual biochemical tests, (iii) no micrococci, flavobacteria, and "coryneforms" were spoilers, (iv) certain specific subgroups of the genus Pseudomonas consisted exclusively of spoilers whereas others were inactive, (v) the genus Achromobacter likewise consisted of spoilers and nonspoilers, and (vi) "coliforms" could produce spoilage. It was concluded that a method is now available to determine directly and unequivocally the role played in spoilage by various bacterial groups and that it is no longer necessary to rely on indirect evidence.

SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS

Journal of Food ScienceVolume 17, Issue 1-6 p. 123-131 SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS C. R. MARSHALL, C. R. MARSHALL Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, V. T. WALKLEY Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author C. R. MARSHALL, C. R. MARSHALL Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this authorV. T. WALKLEY, V. T. WALKLEY Seager, Evans and Co., Ltd., Deptford Bridge, London, EnglandSearch for more papers by this author First published: January 1952 https://doi.org/10.1111/j.1365-2621.1952.tb16747.xCitations: 10AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume17, Issue1-6January 1952Pages 123-131 RelatedInformation