頁籤選單縮合
題 名 | 造成保特瓶果汁腐敗之耐酸性細菌特性=The Characteristics of Aciduric Bacteria Causing Spoilage of Pet Bottled Fruit Juice |
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作 者 | 黃錦城; 黃豐園; | 書刊名 | 食品科學 |
卷 期 | 26:2 1999.04[民88.04] |
頁 次 | 頁215-227 |
分類號 | 463.843 |
關鍵詞 | 耐酸性細菌; 果汁; 微生物腐敗; 分離和鑑定; Aciduric bacteria; Fruit juice; Microbiological spoilage; Isolation and identification; Alicyclobacillus; |
語 文 | 中文(Chinese) |
中文摘要 | 酸性果汁之pH值都低於4.0,而一般細菌的孢子在pH4.0以下不會萌芽和生長,所以保特瓶酸性果汁大都以105℃,5秒左右的殺菌和85℃熱充填就能在室溫保存和販賣。但有時會有異常風味之產生,本研究於保持瓶裝的綜合果汁之異常產品中,分離出三株耐酸性的產孢細菌,其孢子在pH3.6~5.5之間都能萌芽生長而使綜合果汁產生藥水味並能耐商業殺菌條件,但在pH6.0~7.0的微酸性中不會萌芽和生長。由細胞脂肪酸分析三株分離菌株都含有□-cyclohexane脂肪酸,所以屬於Alicyclobacillus屬,其孢子在綜合果汁中的耐熱性;D85℃為24.5分,D90℃為7.0分,D95℃為1.1分,Z值為7.3℃。遭耐酸性細菌孢子污染之原料為芭樂、柳橙濃縮原汁。 |
英文摘要 | Acidic fruit juices with pH values below 4.0 have been considered unlikely to support the growth of sporeforming bacteria. Therefore, such fruit juices are generally sterilized at 105℃ for 5 sec and hot filled at 85℃ in PET bottles. The products can then be stored and marketed at room temperature. However abnormal flavor occasionally developed in such products. In this study, we isolated three strains of aciduric sporeforming bacteria from spoiled mixed fruit juice product. These strains were aciduric with a growth pH range between pH 3.6 and 5.5, resulting in the development of abnormal flavor, and the spores could survive under commercial sterilization but could not grow at pH 6.0~7.0. Fatty acid analysis of whole cells dernonstrated the occurrence of □-cyclohexane fatty acid, which has been previously found only in Alicyclobacillus. The D85℃, D90℃ and D95℃of the spores in mixed fruit juice were determined to be 24.5, 7.0 and 1.1min, respectively, and the Z value was 7.3℃ Contamination by these aciduric bacterial spores is most likely to occur in concentrated guava and orange juices. |
本系統中英文摘要資訊取自各篇刊載內容。