Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/32323 |
Resumo: | 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 |
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Salomão, Beatriz de Cássia MartinsMuller, ChalanaAmparo, Hudson CoutoAragão, Gláucia Maria Falcão2021-04-26T19:06:08Z2021-04-26T19:06:08Z2013-09-09SALOMÃO, B. C. M.; Chalana Muller ; AMPARO, H. C. ; ARAGAO, G. M. F. . Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Brazilian Journal of Microbiology (Online), v. 45, p. 49-58, 2014. Disponível em: https://www.scielo.br/scielo.php?pid=S1517-83822014000100008&script=sci_arttext&tlng=en. Acesso em: 26 abr. 2021. https://doi.org/10.1590/S1517-838220140001000081517-8382https://repositorio.ufrn.br/handle/123456789/3232310.1590/S1517-83822014000100008Sociedade Brasileira de MicrobiologiaAttribution-NonCommercial 3.0 Brazilhttp://creativecommons.org/licenses/by-nc/3.0/br/info:eu-repo/semantics/openAccessHeat resistant moldPenicillium expansumConcentrated apple juiceAlicyclobacillus acidoterrestrisSurvey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive processinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBacteria 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 productionengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALSurveyOfMolds_Salomao_2014.pdfSurveyOfMolds_Salomao_2014.pdfapplication/pdf1497691https://repositorio.ufrn.br/bitstream/123456789/32323/1/SurveyOfMolds_Salomao_2014.pdfa04dc162c31179e117379c2586e0c35cMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8920https://repositorio.ufrn.br/bitstream/123456789/32323/2/license_rdf728dfda2fa81b274c619d08d1dfc1a03MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32323/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53TEXTSurveyOfMolds_Salomao_2014.pdf.txtSurveyOfMolds_Salomao_2014.pdf.txtExtracted texttext/plain43444https://repositorio.ufrn.br/bitstream/123456789/32323/4/SurveyOfMolds_Salomao_2014.pdf.txte8e02a414d9cce5c3164c13fc4ce282bMD54THUMBNAILSurveyOfMolds_Salomao_2014.pdf.jpgSurveyOfMolds_Salomao_2014.pdf.jpgGenerated Thumbnailimage/jpeg1638https://repositorio.ufrn.br/bitstream/123456789/32323/5/SurveyOfMolds_Salomao_2014.pdf.jpg02b42136a1b49eedab84c0f192e0fa0cMD55123456789/323232021-05-02 06:16:13.691oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-05-02T09:16:13Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
title |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
spellingShingle |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process Salomão, Beatriz de Cássia Martins Heat resistant mold Penicillium expansum Concentrated apple juice Alicyclobacillus acidoterrestris |
title_short |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
title_full |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
title_fullStr |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
title_full_unstemmed |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
title_sort |
Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process |
author |
Salomão, Beatriz de Cássia Martins |
author_facet |
Salomão, Beatriz de Cássia Martins Muller, Chalana Amparo, Hudson Couto Aragão, Gláucia Maria Falcão |
author_role |
author |
author2 |
Muller, Chalana Amparo, Hudson Couto Aragão, Gláucia Maria Falcão |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Salomão, Beatriz de Cássia Martins Muller, Chalana Amparo, Hudson Couto Aragão, Gláucia Maria Falcão |
dc.subject.por.fl_str_mv |
Heat resistant mold Penicillium expansum Concentrated apple juice Alicyclobacillus acidoterrestris |
topic |
Heat resistant mold Penicillium expansum Concentrated apple juice Alicyclobacillus acidoterrestris |
description |
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 |
publishDate |
2013 |
dc.date.issued.fl_str_mv |
2013-09-09 |
dc.date.accessioned.fl_str_mv |
2021-04-26T19:06:08Z |
dc.date.available.fl_str_mv |
2021-04-26T19:06:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SALOMÃO, B. C. M.; Chalana Muller ; AMPARO, H. C. ; ARAGAO, G. M. F. . Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Brazilian Journal of Microbiology (Online), v. 45, p. 49-58, 2014. Disponível em: https://www.scielo.br/scielo.php?pid=S1517-83822014000100008&script=sci_arttext&tlng=en. Acesso em: 26 abr. 2021. https://doi.org/10.1590/S1517-83822014000100008 |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/32323 |
dc.identifier.issn.none.fl_str_mv |
1517-8382 |
dc.identifier.doi.none.fl_str_mv |
10.1590/S1517-83822014000100008 |
identifier_str_mv |
SALOMÃO, B. C. M.; Chalana Muller ; AMPARO, H. C. ; ARAGAO, G. M. F. . Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process. Brazilian Journal of Microbiology (Online), v. 45, p. 49-58, 2014. Disponível em: https://www.scielo.br/scielo.php?pid=S1517-83822014000100008&script=sci_arttext&tlng=en. Acesso em: 26 abr. 2021. https://doi.org/10.1590/S1517-83822014000100008 1517-8382 10.1590/S1517-83822014000100008 |
url |
https://repositorio.ufrn.br/handle/123456789/32323 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
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Attribution-NonCommercial 3.0 Brazil http://creativecommons.org/licenses/by-nc/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial 3.0 Brazil http://creativecommons.org/licenses/by-nc/3.0/br/ |
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openAccess |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
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Sociedade Brasileira de Microbiologia |
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