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Isolation, Identification and Control of the Alicyclobacillus in Orange Juice

Author: KongDeYi
Tutor: HeZhiFei
School: Southwestern University
Course: Of Food Science
Keywords: Orange juice Alicyclic acid bacillus Detect Quality Control
CLC: TS255.44
Type: Master's thesis
Year: 2011
Downloads: 66
Quote: 0
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Abstract

This test orange juice production from each process segment sampling and commercial orange juice isolated and purified samples Alicyclobacillus suspected Bacillus strains and standard strains and isolates of each morphological characteristics, growth characteristics and physiological and biochemical tests were compared to identify whether each strain of alicyclic acid bacteria of the genus Bacillus; study of standard strains and isolates of the growth curves, and the quality of each strain of the hazard juice; joint use of Nisin, cinnamon oil, and sodium benzoate in the juice alicyclic acid Bacillus antibacterial studies conducted and studied fruit washing water ClO2 optimal dosage. Optimization of citrus juice processing quality control of the key technologies and methods of production of citrus juice has a guiding role in promoting the healthy development of citrus industry. By studying the results are as follows: 1, alicyclic acid separation and detection of Bacillus: From orange juice orange juice production process samples collected segments isolated three suspicious Alicyclobacillus Bacillus strains isolated from commercially available orange juice samples obtained four fat Tranexamicum suspicious Bacillus strains. Select CO, COO, P-4 and C-2-2 This four isolates of Bacillus as Alicyclobacillus identification, hazard analysis and control focus of the study object. 2, the biological characteristics of isolates: a comprehensive analysis of each strain colony morphology and cell morphology and staining characteristics, cultural characteristics and physiological and biochemical characteristics, can be inferred isolates CO and C-2-2 with standard strains belong to at least the same kind of and isolates the CO and the standard more closely related bacteria; while isolates COO and P-4 with standard strains belong to at least the same genus. 3, the quality of orange juice strains: with the growth curve of each strain and quality of the juice can be found in standard fast growing bacteria isolated bacteria isolates CO and C-2-2 to damage the quality of orange juice faster, make orange juice quality isolates COO of damage faster than standard strains slow, but the extent of damage and orange juice quality standard strains considerably. More special is that isolates P-4, which compromised the quality of orange juice slowest, but with the orange juice storage time, by the P-4 pollution damage to the greatest extent the quality of orange juice. 4, citrus juice industry alicyclic acid bacillus Control: citrus juice industry alicyclic acid bacillus control key technology is combined with water to wash fruit add fungicide, finished add preservatives, equipment cleaning and sterilization containers systematic study of key technologies such as. Through research, select antibacterial agent combination: Nisin 0.15g / L cinnamon oil 0.07g / L sodium benzoate 0.08g / L or Nisin 0.11 g / L cinnamon oil 0.07g / L sodium benzoate 0g / L to right alicyclic orange juice Acid Bacillus pollution hazard play better control results, to ensure the quality of orange juice, extend product shelf life. When the concentration of chlorine dioxide in water to wash fruit reached 0.1g / L as to obtain a good bactericidal effect.

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