Aciduric and Heat Resistant Microorganisms in Apple Juice and Cider Processing Operations

Authors

  • K. M. J. SWANSON,

    1. Author Swanson, nee Johnson, is presently employed with 3M Company, Medical/Surgical Division, Building 270-3N-04, St. Paul, MN 55144.
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  • S. B. LEASOR,

    1. Authors Leasor and Downing are affiliated with the Dept. of Food Science & Technology, New York State Agricultural Experiment Station, Cornell Univ., Geneva, NY 14456.
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  • D. L. DOWNING

    1. Authors Leasor and Downing are affiliated with the Dept. of Food Science & Technology, New York State Agricultural Experiment Station, Cornell Univ., Geneva, NY 14456.
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  • Presented at the 44th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 10-13, 1984.

  • We gratefully acknowledge the assistance of Dr. Dorothy Prest with mold identification.

ABSTRACT

Site visits to 15 apple juice or cider facilities were conducted in New York State. Washed apples, pulp, press juice, final product, and other samples, when appropriate, were sampled aseptically. Samples were plated on acidified potato dextrose agar, before and after heating at 70°C for 1-2 hr. For unheated samples, molds predominated in fruit, yeasts and molds in pulp, and yeasts in press and final juice samples. Average counts were 2.8 × 104, 7.3 × 104, 1.7 × 105, and 1.4 × 105/g, respectively. Heat resistant yeasts, molds, and bacteria were isolated frequently, generally at a level of less than 1 per log.

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