Research Note: Transfer of Natural and Artificially Inoculated Microorganisms from Orange Fruit to Fresh Juice during Extraction

Transfer of natural and inoculated microorganisms from fruit to fresh orange juice was quantified during extraction. The influences of test organisms and inoculation levels on the transfer were also evaluated. About 1.7–2.6% of total aerobic organisms and 2.3–2.6% of aciduric organisms of washed ora...

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Veröffentlicht in:	Food science & technology 2001-03, Vol.34 (2), p.113-117
Hauptverfasser:	Pao, Steven, Davis, Craig L.
Format:	Artikel
Sprache:	eng
Schlagworte:	bacteria citrus contamination inoculation juicing
Online-Zugang:	Volltext
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