Effect of pure microbial isolates recovered from carbonated and non-carbonated fruit juices on freshly produced pineapple juice

¹Teniola OD, ¹Akinola SO, ¹Dike EN, ²Elemo GN, ¹Olatope SOA,*¹ Itoandon EE, ¹Famotemi AC, ¹Esan A, ¹Orji FA and ²Buhari F

¹Department of Biotechnology, ² Department of Food and Analytical Services,

Federal Institute of Industrial Research, Oshodi, Lagos State, Nigeria

Corresponding author Email: mxdsvine@yahoo.com.hk

Accepted 03 October, 2012

Abstract

Spoilage microorganisms were isolated from local fruit juice samples and identified. Bacteria, Moulds and Yeasts spp. were amongst the identified organisms and their effect on freshly produced clarified pineapple juice was studied. Though carbonation was able to prolong the shelf life of the juice, the results from the experiment showed that the isolates were able to cause spoilage and as such confirmed them as spoilage microorganisms by their high acid tolerance characteristics. Total Titratable Acidity (TTA), Turbidity and Total Dissolve H₂S tests were determined amongst other biochemical parameters. Bacillus non-reactive showed high turbidity, high flocculation with TTA value of 0.61 at pH 2.87, Bacillus licheniformis on the other hand showed the least TTA of 0.31 at pH 2.88. These and other isolates showed high acid tolerance properties confirming them as spoilage organisms. They were also able to produce hydrogen sulphide (H₂S).

Keywords: Pineapple fruit Juice, Carbonation, Isolates, Spoilage microorganisms, Pectinase.