Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food protection 2002-10, Vol.65 (10), p.1586-1589
Main Authors: ALWAZEER, Duried, CACHON, Remy, DIVIES, Charles
Format: Article
Language:English
Subjects:
Beverages - microbiology
Biological and medical sciences
Citrus
Colony Count, Microbial
Food industries
Food Microbiology
Food Preservation - methods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Lactobacillus - growth & development
Saccharomyces cerevisiae - growth & development
Time Factors
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3
cites cdi_FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3
container_end_page 1589
container_issue 10
container_start_page 1586
container_title Journal of food protection
container_volume 65
creator ALWAZEER, Duried
CACHON, Remy
DIVIES, Charles
description Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and 6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.
doi_str_mv 10.4315/0362-028X-65.10.1586
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_18876319</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>18609822</sourcerecordid><originalsourceid>FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3</originalsourceid><addsrcrecordid>eNqNkUtrHDEQhEVIiNd2_oExusS3cfQaPY62cZzAQg5JwLehR9PKysxjI80Y9t9HEy_xNaeG4uumuoqQC86uleT1Jya1qJiwj5Wur4vIa6vfkA13SlWOOfOWbP4hJ-Q05yfGmHBCvycnXEjLjJIbMt7iDp7jlOgU6Bb8PLXgY98vme57GGdIy0Bh7Oh38H4HaRoOHjP1mPA55ghI40hDwrz7S807TAP0_YHu01TAjB2dEoy_kD4t0eM5eRegz_jhOM_Iz8_3P-6-VNtvD1_vbraVV4rPFVeBORmMsgJMZ9uuLm5braVxAi3UwBh4gabjnZOmNgoYbyFIZRWXMnTyjFy93C02fi-Y52aI2WNfXsJpyQ231mjJ3X-AmjkrRAHVC-jTlHPC0OxTHCAdGs6atZBmTbtZ0250vYprIWXt8nh_aQfsXpeODRTg4xGA7KEPJSwf8ysnna4tY_IPRquUWQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>18609822</pqid></control><display><type>article</type><title>Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice</title><source>ScienceDirect Journals</source><creator>ALWAZEER, Duried ; CACHON, Remy ; DIVIES, Charles</creator><creatorcontrib>ALWAZEER, Duried ; CACHON, Remy ; DIVIES, Charles</creatorcontrib><description>Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and &lt;1 log10 CFU/ml at 60 degrees C for 40 s and at 55 degrees C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by &gt;6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-65.10.1586</identifier><identifier>PMID: 12380743</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Beverages - microbiology ; Biological and medical sciences ; Citrus ; Colony Count, Microbial ; Food industries ; Food Microbiology ; Food Preservation - methods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; Hydrogen-Ion Concentration ; Lactobacillus - growth &amp; development ; Saccharomyces cerevisiae - growth &amp; development ; Time Factors</subject><ispartof>Journal of food protection, 2002-10, Vol.65 (10), p.1586-1589</ispartof><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3</citedby><cites>FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=13965800$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12380743$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>ALWAZEER, Duried</creatorcontrib><creatorcontrib>CACHON, Remy</creatorcontrib><creatorcontrib>DIVIES, Charles</creatorcontrib><title>Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and &lt;1 log10 CFU/ml at 60 degrees C for 40 s and at 55 degrees C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by &gt;6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.</description><subject>Beverages - microbiology</subject><subject>Biological and medical sciences</subject><subject>Citrus</subject><subject>Colony Count, Microbial</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus - growth &amp; development</subject><subject>Saccharomyces cerevisiae - growth &amp; development</subject><subject>Time Factors</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqNkUtrHDEQhEVIiNd2_oExusS3cfQaPY62cZzAQg5JwLehR9PKysxjI80Y9t9HEy_xNaeG4uumuoqQC86uleT1Jya1qJiwj5Wur4vIa6vfkA13SlWOOfOWbP4hJ-Q05yfGmHBCvycnXEjLjJIbMt7iDp7jlOgU6Bb8PLXgY98vme57GGdIy0Bh7Oh38H4HaRoOHjP1mPA55ghI40hDwrz7S807TAP0_YHu01TAjB2dEoy_kD4t0eM5eRegz_jhOM_Iz8_3P-6-VNtvD1_vbraVV4rPFVeBORmMsgJMZ9uuLm5braVxAi3UwBh4gabjnZOmNgoYbyFIZRWXMnTyjFy93C02fi-Y52aI2WNfXsJpyQ231mjJ3X-AmjkrRAHVC-jTlHPC0OxTHCAdGs6atZBmTbtZ0250vYprIWXt8nh_aQfsXpeODRTg4xGA7KEPJSwf8ysnna4tY_IPRquUWQ</recordid><startdate>20021001</startdate><enddate>20021001</enddate><creator>ALWAZEER, Duried</creator><creator>CACHON, Remy</creator><creator>DIVIES, Charles</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7T2</scope><scope>7U2</scope></search><sort><creationdate>20021001</creationdate><title>Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice</title><author>ALWAZEER, Duried ; CACHON, Remy ; DIVIES, Charles</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Beverages - microbiology</topic><topic>Biological and medical sciences</topic><topic>Citrus</topic><topic>Colony Count, Microbial</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus - growth &amp; development</topic><topic>Saccharomyces cerevisiae - growth &amp; development</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ALWAZEER, Duried</creatorcontrib><creatorcontrib>CACHON, Remy</creatorcontrib><creatorcontrib>DIVIES, Charles</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ALWAZEER, Duried</au><au>CACHON, Remy</au><au>DIVIES, Charles</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2002-10-01</date><risdate>2002</risdate><volume>65</volume><issue>10</issue><spage>1586</spage><epage>1589</epage><pages>1586-1589</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and &lt;1 log10 CFU/ml at 60 degrees C for 40 s and at 55 degrees C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by &gt;6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>12380743</pmid><doi>10.4315/0362-028X-65.10.1586</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0362-028X
ispartof Journal of food protection, 2002-10, Vol.65 (10), p.1586-1589
issn 0362-028X
1944-9097
language eng
recordid cdi_proquest_miscellaneous_18876319
source ScienceDirect Journals
subjects Beverages - microbiology
Biological and medical sciences
Citrus
Colony Count, Microbial
Food industries
Food Microbiology
Food Preservation - methods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Lactobacillus - growth & development
Saccharomyces cerevisiae - growth & development
Time Factors
title Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T16%3A36%3A28IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Behavior%20of%20Lactobacillus%20plantarum%20and%20Saccharomyces%20cerevisiae%20in%20fresh%20and%20thermally%20processed%20orange%20juice&rft.jtitle=Journal%20of%20food%20protection&rft.au=ALWAZEER,%20Duried&rft.date=2002-10-01&rft.volume=65&rft.issue=10&rft.spage=1586&rft.epage=1589&rft.pages=1586-1589&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-65.10.1586&rft_dat=%3Cproquest_cross%3E18609822%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c441t-14f093f7482a7d8bd5074b663792e8a5a00ac2e7d1d937574a01baf3484133fd3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=18609822&rft_id=info:pmid/12380743&rfr_iscdi=true