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Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process BJM
Salomão,Beatriz de Cássia Martins; Muller,Chalana; Amparo,Hudson Couto do; Aragão,Gláucia Maria Falcão de.
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. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Concentrated apple juice; Alicyclobacillus acidoterrestris; Heat resistant mold; Penicillium expansum.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100008
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