![]() ![]() The spoilage generally is manifested as an off-flavour and an off-odour of a medicinal or chemical nature due to the formation of guaiacol and halophenols ( Chang and Kang, 2004 Chen et al., 2006 Yamazaki et al., 1996), leading to consumer rejections ( Zierler et al., 2004).Īpples rejected by the rigid selection criteria for the fresh fruit consumption market are used for juice processing. Spoilage by Alicyclobacillus has become a problem for the apple juice industry and effective solutions should be found to control its development. Some of the heat resistant molds can cause both spoilage of fruit products and produce toxic and sometimes carcinogenic compounds ( Tournas, 1994 Ugwuanyi and Obeta, 1999).Īlicyclobacillus acidoterrestris is a thermoacidophilic spore-forming bacterium (ATSB) which is able to spoil acidic juices ( Bahçeci and Acar, 2007 Chen et al., 2006 Eguchi et al., 1999 Groenewald et al., 2009 McKnight et al., 2010 Yamazaki et al., 1996). Representative species are found in the genera Byssochlamys, Neosartorya, Eupenicillium, Talaromyces, ( Murakami et al., 1998 Suresh et al., 1996 Tournas, 1994) Eurotium ( Splittstoesser et al., 1989 Yildiz and Coksoyler, 2002) and Paecilomyces ( Peña et al., 2004 Piecková and Samson, 2000). Heat resistant molds (HRM) are among the microorganisms of great importance in the spoilage of heat-processed fruit juices, such as apple juice. Furthermore, this mold has the ability to produce patulin ( Doores, 1983), a mycotoxin reported to cause oxidative damage to the DNA in human cells, which plays a role in mutagenesis and cancer initiation ( Liu et al., 2003). Studies have shown that this mold is found in soil, on plant surfaces, in dump tank or flume water ( Spotts and Cervantes, 1993), in contaminated wooden bins ( Sanderson and Spotts, 1995) and in the atmosphere ( Amiri and Bompeix, 2005). Among them, Penicillium expansum is reported as being responsible for major decay on apples. Some species of molds may cause serious postharvest diseases in apples ( Kupferman 1986). The necessity to implement and optimize fast and efficient methods for quality control appears as a consequence of this use, and should be done throughout the whole processing procedure, beginning in the orchard ( Silva et al., 1997). ![]() The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.Īpple juice belongs to the most frequently consumed types of fruit juices worldwide (53). acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The thermoacidophilic spore-forming bacteria were identified as A. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37☌, during 7 days. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. ![]() Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins.
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