Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence

ATP bioluminescence was evaluated as a method for assessing the level of microbial contamination in sap and predicting maple syrup characteristics. This approach provided results that were strongly correlated with the standard plate count and took less time than the modified resazurin technique. ATP...

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Veröffentlicht in:	Journal of food science 2002-06, Vol.67 (5), p.1851-1854
Hauptverfasser:	Lagace, L, Girouard, C, Dumont, J, Fortin, J, Roy, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Acer saccharum adenosine triphosphate ATP Biological and medical sciences bioluminescence color Confectionery products and chocolate industries, honey contamination Food industries Fundamental and applied biological sciences. Psychology General aspects Keywords: bioluminescence maple maple syrup Methods of analysis, processing and quality control, regulation, standards microbial contamination microbiological quality off flavors plate count prediction quality sap syrup
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