Effect of different preservative treatments on the microbial population of Nigerian orange juice.
The effect of different preservative treatments on the microbial load of Nigerian orange juice was studied over a period of 1 month. Results obtained indicated that pasteurization at 60 degrees and 80 degrees C for 20 to 40 min, freezing at -5 degrees C, and addition of sodium benzoate at a concentration of 0.1 to 0.4% (w/v) could form a microbiological basis for the preservation of the juice for 1 month. Leuconostoc mesenteroides, L. paramesenteroides, Streptococcus avium, Lactobacillus plantarum, L. fermentum, L. fructivorans, Klebsiella pneumoniae and Saccharomyces cerevisiae were the micro-organisms isolated from the untreated and treated juice samples.
Sodeko
O O
OO
Department of Microbiology, University of Benin, Nigeria.
Izuagbe
Y S
YS
Ukhun
M E
ME
D001419:Bacteria / Q000302:isolation & purification*; D001628:Beverages; D002957:Citrus; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives; D005615:Freezing; D006358:Hot Temperature; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification
D005520:Food Preservatives