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Microbiological hazards in fruit juice production.

Zagrozenia mikrobiologiczne w produkcji sokow owocowych.

Author(s) : KUNICKA A.

Type of article: Article

Summary

The general characteristics of natural fruit microflora endangering fruit juice and concentrated fruit juice production are presented. The most frequent fruit defects caused by microorganism development were outlined. Environmental factors affecting the presence of microorganisms specific for fruit juices as well as ways of juices microbial deterioration are described. Acidothermophilic sporeforming bacteria Alicyclobacillus acidoterrestris as a spoilage organism in fruit juices and fruit concentrated juices is considered.

Details

  • Original title: Zagrozenia mikrobiologiczne w produkcji sokow owocowych.
  • Record ID : 2005-2121
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 58 - n. 10
  • Publication date: 2004/10

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