Other viewing option
(PDF) (191 KB)
Related articles in PubMed
Research Journal of Biotechnology (GARJB)
September 2013 Vol.
2(2), pp 017-022
Copyright © 2013 Global Advanced
Full Length Research Paper
Effect of pure
microbial isolates recovered from carbonated and
non-carbonated fruit juices on freshly produced
1Teniola OD, 1Akinola
SO, 1Dike EN, 2Elemo GN,
1Olatope SOA,*1 Itoandon EE, 1Famotemi
AC, 1Esan A, 1Orji FA and
of Biotechnology, 2 Department of Food
and Analytical Services,
Federal Institute of Industrial Research, Oshodi,
Lagos State, Nigeria
Corresponding author Email:
Accepted 03 October, 2012
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).
Pineapple fruit Juice, Carbonation, Isolates,
Spoilage microorganisms, Pectinase.