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Titre du document / Document title

Microbial load of a production line for apple juice concentrate

Auteur(s) / Author(s)

SAHIN I. (1) ; BASOGLU F. (1) ; COPUR Ö. U. (1) ; KORUKLUOGLU M. (1) ; UYLASER V. (1) ; AKPINAR A. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) University of Uludag, Faculty of Agriculture, Department of Food Engineering, Görükle, 16059 Bursa, TURQUIE

Résumé / Abstract

The raw material that is being used, the quantity of microorganisms on the raw material and contamination during the process are important factors of the quality of fruit juice and its concentrate. This study determined total microbial load, consisting of bacteria (mesophiles and thermophiles), moulds and yeasts, of a commercial production line. The samples for the analyses were taken from seven critical points: raw material, after washing, pressing outlet, pasteurisation outlet, ultrafiltration outlet, storage tank and concentrate tank, every two weeks during the 93/94 season. The quantity of mesophilic bacteria on the raw material was sometimes lower than on washed material, indicating an insufficient washing system. The initial counts of 4.6×105 bacteria g-1 and 7. 1×106 bacteria g-1, decreased to 1.1 × 104 bacteria g-1. Ultrafiltration was effective in removing bacteria. However, a few mesophiles were still observed in the concentrate. Thermophilic bacteria counts were lower compared to mesophilic and highest in the concentrate with 733 bacteria ml-1. Yeasts were the highest in the raw material with 1.1 x 105 yeast g- and 2.2 × 106 yeast g-1, which decreased to 8.5 x 103 yeast g- towards the end of the season. Pasteurisation caused a significant decrease, followed by an increase in the storage tank. During production of apple juice concentrate, the highest mould count was found in raw material, with an increase throughout the season. The lowest count was obtained from the storage tank. The isolated moulds were identified as Alternaria alternata, Aspergillus niger, Cladosporium cladosporoides, Cladosporium macrocarpum, Fusarium semitectum, Mucor circinelloides, Mucor plumbeus, Paecilomyces variotii, Penicillium italicum, Penicillium purpurogenum, Penicillium solitum and Ulocladium chartarum with Penicillium species representing about 30 % of the total.

Revue / Journal Title

Advances in food sciences    ISSN  1431-7737 

Source / Source

1998, vol. 20, no5-6, pp. 137-143 (7 ref.)

Langue / Language

Anglais
Revue : Allemand

Editeur / Publisher

Parlar Scientific Publications, Freising, ALLEMAGNE  (1996) (Revue)

Mots-clés anglais / English Keywords

Apple

;

Fruit juice

;

Biological contamination

;

Microbiological investigation

;

Manufacturing process

;

Production line

;

Fruit

;

Mots-clés français / French Keywords

Pomme

;

Jus fruit

;

Contamination biologique

;

Exploration microbiologique

;

Procédé fabrication

;

Chaîne fabrication

;

Fruit

;

Mots-clés espagnols / Spanish Keywords

Manzana

;

Jugo fruta

;

Contaminación biológica

;

Análisis microbiológico

;

Procedimiento fabricación

;

Línea fabricación

;

Fruto

;

Localisation / Location

INIST-CNRS, Cote INIST : 15792, 35400007027122.0010

Nº notice refdoc (ud4) : 2361185



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