נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Fate of Spoilage Microorganisms in Frozen and Chilled Concentrated Tomato Juices
Year:
1979
Source of publication :
Journal of Food Protection
Authors :
Juven, Benjamin J.
;
.
Volume :
42
Co-Authors:
Facilitators :
From page:
19
To page:
22
(
Total pages:
4
)
Abstract:

Survival of four potential spoilage organisms was studied in tomato concentrates (22°, 28° and 34° Brix) stored at +7. 0 and −18 C for 4 months. In concentrates stored at −18 C, viable counts of Lactobacillus plantarum remained practically stable whereas those of Leuconostoc mesenteroides declined rapidly during the storage period, its death rate being reduced as the juice concentration was increased. Viable counts of Candida krusei and even more so of Torulopsis holmii, decreased progressively during frozen storage. In concentrates held at 0 C, viable counts of the four test organisms decreased during storage, regardless of the juice concentration. but at +7 C, for three out of the four test organisms, the ability to spoil the concentrates was dependent on the juice concentration.

Note:
Related Files :
food adulteration
food technology
juices
microorganisms
Solanum lycopersicum
tomato juice
Show More
Related Content
More details
DOI :
https://doi.org/10.4315/0362-028X-42.1.19
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
54594
Last updated date:
02/03/2022 17:27
Creation date:
18/04/2021 14:44
Scientific Publication
Fate of Spoilage Microorganisms in Frozen and Chilled Concentrated Tomato Juices
42
Fate of Spoilage Microorganisms in Frozen and Chilled Concentrated Tomato Juices

Survival of four potential spoilage organisms was studied in tomato concentrates (22°, 28° and 34° Brix) stored at +7. 0 and −18 C for 4 months. In concentrates stored at −18 C, viable counts of Lactobacillus plantarum remained practically stable whereas those of Leuconostoc mesenteroides declined rapidly during the storage period, its death rate being reduced as the juice concentration was increased. Viable counts of Candida krusei and even more so of Torulopsis holmii, decreased progressively during frozen storage. In concentrates held at 0 C, viable counts of the four test organisms decreased during storage, regardless of the juice concentration. but at +7 C, for three out of the four test organisms, the ability to spoil the concentrates was dependent on the juice concentration.

Scientific Publication
You may also be interested in