Microbiological Quality: Citrus fruits and orange juice

In our research project, we studied the microbial flora present in the juice, which is identical to that found in the water used for washing the fruit, as well as in the storage, processing, and facility environments. The microbial flora of oranges, which can escape control measures, may exhibit cultural and metabolic characteristics capable of spoiling the food product. - The isolated bacteria belong mainly to the Enterobacteriaceae family, and occasionally to the genus Bacillus, originating from the air and the fruit itself. - The isolated fungi include Penicillium digitatum, Penicillium italicum, Fusarium oxysporum, Fusarium solani, Rhizopus elegans, Trichothecium roseum, and Saccharomyces cerevisiae, characterized by their ability to degrade simple sugars and convert polysaccharides. Physiological studies show that the optimal temperature for growth, germination, and conidial fruiting is around 25°C. The isolated fungi also tolerate a wide pH range from 4.5 to 8.5.

Pagina's: 52, Paperback, Our Knowledge Publishing