Sodeko O O, Izuagbe Y S, Ukhun M E
Department of Microbiology, University of Benin, Nigeria.
Microbios. 1987;51(208-209):133-43.
The effect of different preservative treatments on the microbial load of Nigerian orange juice was studied over a period of 1 month. Results obtained indicated that pasteurization at 60 degrees and 80 degrees C for 20 to 40 min, freezing at -5 degrees C, and addition of sodium benzoate at a concentration of 0.1 to 0.4% (w/v) could form a microbiological basis for the preservation of the juice for 1 month. Leuconostoc mesenteroides, L. paramesenteroides, Streptococcus avium, Lactobacillus plantarum, L. fermentum, L. fructivorans, Klebsiella pneumoniae and Saccharomyces cerevisiae were the micro-organisms isolated from the untreated and treated juice samples.
在1个月的时间里，研究了不同防腐处理对尼日利亚橙汁微生物负荷的影响。所得结果表明，60摄氏度和80摄氏度下巴氏杀菌20至40分钟、在-5摄氏度下冷冻以及添加浓度为0.1%至0.4%（w/v）的苯甲酸钠可为果汁保存1个月形成微生物学基础。从未经处理和处理后的果汁样品中分离出的微生物有肠膜明串珠菌、副肠膜明串珠菌、鸟链球菌、植物乳杆菌、发酵乳杆菌、嗜果糖乳杆菌、肺炎克雷伯菌和酿酒酵母。
