Microbiological study of fresh and pasteurised pulped fruits juices

Aurica Breica Borozan, Despina MariaBorden, Diana Dogaru, Corina Dana Mişcă, Mărioara Nicoleta Filimon, Auruţa Dîrlea, Monica Hărmănescu

Volume 16, Issue 4;
Pages: 461-465;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Consumers increasing interest for natural juices determined us to do some microbiological tests both for fresh fruits juices and for those with pulp which are preferred by children. This study was for unpasteurized (FJ), pasteurized (PJ)and termic treated juices of apples (PA), pears (PP) and oranges,(PO) all products being in shelf life. In addition to pasteurized juice samples were analyzed after application of microbiological and subsequent heat treatment (TJ), by incubation at 37o C, for 5 days (for germination of spores that were not destroyed in the pasteurization). The microbiological tests was aimed at determining efficiency of the juice pasteurization technique Tests showed some microbial groups with risk such as coliform bacteria, but also the presence of filamentous fungus, yeasts and mucogen bacteria. Statistic analysis reveals significant differences between mycological and bacterial load of fresh (FJ) and pasteurized juices. Quantitative variation, but also a similar behavior was registered in case of the last two juices. What is remarkable is the absence of coliforms from all analyzed samples.
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