Nav view search

Navigation

Search

IMPROVEMENT OF THE DETECTION METHOD FOR ALICYCLOBACILLUS IN PASTEURISED FRUIT JUICES

IMPROVEMENT OF THE DETECTION METHOD FOR ALICYCLOBACILLUS IN PASTEURISED FRUIT JUICES

 

Key words:
microorganisms, Alicyclobacillus, fruit juices,
filtration.

 

Summary
Alicyclobacillus spp. belong to Gram-positive, aerobic, acidophilic, thermotolerant endo-spore forming bacteria,  which can contaminate fruit juices and concentrates, syrup or sweet-ened beverages. These heat-resistant microorganisms can survive the pasteurization process and acidified environments support their growth. Procedure  for the detection of taint produc-ing Alicyclobacillus in fruit juices was developed by IFU (International Federation of  Fruit Juice Producers) No.12 (2004), however its implementation faces some difficulties. In presented research an  attempt of improvement of the detection method for Alicycloba-cillus in pasteurised: apple and orange juice was made. These studies allowed to indicate the presence of single colonies of bacteria defined as presumptive taint producing alicyclobacilli in orange juice and some changes in sample size or preincubation did not increase the detec-tion level. In apple juice sample, through the use of filtration, these bacteria were detected in higher number. In the course of the research, bacterial growth on non-selective medium was observed. It demonstrates that different thermotolerant microflora of unknown pathogenicity could be present in tested juice.

 

Justyna SYGUŁA-CHOLEWINSKA
Cracow University of Economics, Faculty of Commodity Science, Department of Microbiology
Krzysztof KOSIDLOWSKI
Cracow University of Economics, Faculty of Commodity

Additional information