Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process

• Main Authors: Beatriz de Cássia Martins Salomão, Chalana Muller, Hudson Couto do Amparo, Gláucia Maria Falcão de Aragão
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Microbiologia 2014-01-01
• Series: Brazilian Journal of Microbiology
• Subjects: concentrated apple juice; Alicyclobacillus acidoterrestris; heat resistant mold; Penicillium expansum
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100008&lng=en&tlng=en

Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.