Isolation, Identification And Control Of The Alicyclobacillus In Orange Juice

In this paper the main contents:Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and major sections of the production and identified their cell morphology, colony morphology, cultural characteristics and physiological characteristics.The hazards of each strain to the quality of orange juice were also confirmed. Sodium benzoate, Nisin and cinnamon essential oils were used to Inhibition the Alicyclobacillus in orange juice.Through experimental study several results were obtained:1,Three Alicyclobacillus spp. were successfully isolated from the major sections and of the native orange juice production. Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and choosed strain C-0,C-0-0,P-4 and C-2-2 for the next research.2,Four isolated strains were systematically identified.They had great similarity with the standard strain and showed that the three strains belonged to the genus of Alicyclobacillus. Strain C-0 and strain C-2-2 are closer to the standard strain.3,The hazards of standard strain and isolated strains on the quality of Orange juice were analyzed. Great depositions and odoriferous metabolites were formed in the Orange juice. The soluble solid concentration and the total sugar concentration declined. the total acid concentration increased.4,Chose two combinations which have good effect on killing Alicyclobacillus spp. As follows:A:Nisin 0.15 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0.08 g/L;B:Nisin 0.11 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0. When the concentration of chlorine dioxide in water to wash fruit to 0.1 g/L, the sterilization is achieved very good results.