Influence of oxygen concentration and temperature on cloud-destroying molds in aseptically filled citrus juices

A. Nussinovitch; B. Rosen

doi:10.1016/j.lwt.2013.10.003

Influence of oxygen concentration and temperature on cloud-destroying molds in aseptically filled citrus juices

A. Nussinovitch^*, B. Rosen

^*Corresponding author for this work

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

Molds that destroy cloudiness in juices may clarify aseptically filled citrus juices, resulting in commercial losses. To minimize these losses, the influence of O₂, CO₂, pasteurization and storage temperatures on the molds in aseptically filled citrus juices were studied. Spores of these juice-clarifying molds were found to be heat-resistant, and cold storage of aseptic juice bottles did not prevent spore germination after 4 months. De-aeration alone did not prevent clarification. Juice-clarifying molds growing on potato dextrose agar were inhibited by an increased concentration of CO₂.

Original language	English
Pages (from-to)	674-679
Number of pages	6
Journal	LWT
Volume	55
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2013.10.003
State	Published - Mar 2014

Keywords

Aseptic juice
Clarification
Heat-resistant
Mold
Oxygen concentration

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10.1016/j.lwt.2013.10.003

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abstract = "Molds that destroy cloudiness in juices may clarify aseptically filled citrus juices, resulting in commercial losses. To minimize these losses, the influence of O2, CO2, pasteurization and storage temperatures on the molds in aseptically filled citrus juices were studied. Spores of these juice-clarifying molds were found to be heat-resistant, and cold storage of aseptic juice bottles did not prevent spore germination after 4 months. De-aeration alone did not prevent clarification. Juice-clarifying molds growing on potato dextrose agar were inhibited by an increased concentration of CO2.",

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N2 - Molds that destroy cloudiness in juices may clarify aseptically filled citrus juices, resulting in commercial losses. To minimize these losses, the influence of O2, CO2, pasteurization and storage temperatures on the molds in aseptically filled citrus juices were studied. Spores of these juice-clarifying molds were found to be heat-resistant, and cold storage of aseptic juice bottles did not prevent spore germination after 4 months. De-aeration alone did not prevent clarification. Juice-clarifying molds growing on potato dextrose agar were inhibited by an increased concentration of CO2.

AB - Molds that destroy cloudiness in juices may clarify aseptically filled citrus juices, resulting in commercial losses. To minimize these losses, the influence of O2, CO2, pasteurization and storage temperatures on the molds in aseptically filled citrus juices were studied. Spores of these juice-clarifying molds were found to be heat-resistant, and cold storage of aseptic juice bottles did not prevent spore germination after 4 months. De-aeration alone did not prevent clarification. Juice-clarifying molds growing on potato dextrose agar were inhibited by an increased concentration of CO2.

KW - Aseptic juice

KW - Clarification

KW - Heat-resistant

KW - Mold

KW - Oxygen concentration

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Influence of oxygen concentration and temperature on cloud-destroying molds in aseptically filled citrus juices

Abstract

Keywords

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