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Prediction of growth of spoilage yeasts in exotic fruit juices and nectars: example of Kloeckera apis in guava nectar.

Prédiction des risques de développement des levures d'altération dans les jus et nectars de fruits exotiques : cas de Kloeckera apis dans le nectar de goyave.

Author(s) : TCHANGO-TCHANGO J., WATIER D., EB P., TAILLIEZ R., NJINE T., HORNEZ J. P.

Type of article: Article

Summary

According to the model, optimal growth conditions were 22 deg C and pH 4.5. This model was validated for the growth of three species of yeasts (C. holmii, C. pelliculosa et K. apis) in commercial guava nectar. This was not the case, however, for growth of K. apis, C. pelliculosa or C. holmii in commercial pineapple juice (pH 3.95) and grenadilla nectar (pH 3.03), which are by far richer in fermentable sugar than guava, and in which growth of the three yeasts was greater. The model showed that there is growth of yeast in the medium in the event of beverage contamination. Producers of non-pasteurized fruit juices and nectars are therefore urged not to store them for more than 12 hours after manufacture, even at normal chilling temperatures.

Details

  • Original title: Prédiction des risques de développement des levures d'altération dans les jus et nectars de fruits exotiques : cas de Kloeckera apis dans le nectar de goyave.
  • Record ID : 1998-1128
  • Languages: French
  • Source: Sci. Aliments - vol. 16 - n. 6
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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