MEYVE SUYU SEKTÖRÜNDEKİ ÖNEMLİ BİR SORUN OLAN; Alicyclobacillus acidoterrestris ve VARLIĞININ TESPİTİ

Meyve suları ve konsantreleri yüksek asitlikleri nedeniyle sadece pastörizasyon işlemi ile dayanıklı hale getirilmektedir. Ancak son yıllarda, ticari pastörizasyon uygulamalarına rağmen bozulan meyve sularında ve konsantrelerinde; termoasidofilik, patojen olmayan ve sporlu bir bakteri olan Alicyclobacillus acidoterrestris'in varlığı saptanmıştır. Alicyclobacillus acidoterrestris sporları yapılan pastörizasyon işleminden zarar görmemekte ve daha sonra gelişerek meyve sularında bozulmaya neden olmaktadır. Bu bozulma, üründe kötü koku ve bulanıklık şeklinde tanımlanmakta olup; ürünün kalitesini bozmakta ve ürünün tüketiminde sorun olarak karşımıza çıkmaktadır. Alicyclobacillus acidoterrestris'in analizinde IFU Method No:12 (Method on the Detection of taint producing Alicyclobacillus in Fruit Juices) standardı kullanılmaktadır. Metodun prensibi; Sporlu, termofilik ve asidofilik olan bu bakterinin, asitli ortam sağlayan selektif besiyerinde ve yüksek sıcaklıkta inkübasyonu, inkübasyon sonucu üreme gözlenen muhtemel kolonilerin doğrulanması esasına dayanır.
Anahtar Kelimeler:

Meyve suyu, Bulanıklık

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