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Microbiological studies on satsuma mandarin juice part i. microorganisms found in satsuma mandarin citrus unshiu juice



Microbiological studies on satsuma mandarin juice part i. microorganisms found in satsuma mandarin citrus unshiu juice



Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kogyo Gakkaishi) 33(1): 14-20



Distribution of microorganisms in unpasteurized Satsuma mandarin (Citrus unshiu Marc.) juices and changes of viable counts of the juices during storage were investigated. Viable counts were determined on Briggs agar for bacteria, and on YM agar and on Orange serum agar for yeasts and molds. Viable counts of bacteria in the juices were 10 .apprx. 106/ml and decreased markedly after a month both during storage at 1.degree. C and at 5.degree. C. Viable counts of yeasts were 102 .apprx. 106/ml and increased after a month both during storage at 1.degree. C and at 5.degree. C. The yeasts isolated from the Satsuma mandarin juice samples were identified by the procedure of Lodder and Kreger-van Rij. Candida was isolated from all the samples tested and predominated in yeast flora of greater part of the samples (7/13 samples). Other genera widely distributed in juices were Saccharomyces, Kloeckera and Torulopsis. Most of the bacteria isolated were Leuconostoc mesenteroides and the others were gram negative rods. Molds detected were very few on all the samples tested.

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Accession: 005897738

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