Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages

I. Horsáková, M. Voldřich, M. Čeřovský, P. Sedláčková, P. Šicnerová and P. Ulbrich
Additional contact information
I. Horsáková: Department of Food Preservation and Meat Technology and
M. Voldřich: Department of Food Preservation and Meat Technology and
M. Čeřovský: Department of Food Preservation and Meat Technology and
P. Sedláčková: Department of Food Preservation and Meat Technology and
P. Šicnerová: Department of Food Preservation and Meat Technology and
P. Ulbrich: Department of Biochemistry and Microbiology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic *E-mail: michal.voldrich@vscht.cz

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S362-S365

Abstract: Several cases of consumer complaints to the still soft beverages - fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by microbial cells. The bacteria were isolated and identified as Asaia sp. The identification was confirmed by PCR technique. The sensitivity of bacteria to preservative agents especially to the sodium benzoate, potassium sorbate and dimethyldicarbonate was evaluated in model samples and in the real conditions of the beverage. The minimal inhibitory concentrations were estimated as well as the factors affecting the sensitivity of bacteria. Besides the stabilisation of drinks the general possibilities of decay prevention were considered, the efficiency of cleaning and sanitation procedures were evaluated, including the comparison of various sanitation agents.

Keywords: Asaia sp.; fruit drink; preservative; benzoate; sorbate; dimethyldicarbonate (search for similar items in EconPapers)
Date: 2009
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:970-cjfs

DOI: 10.17221/970-CJFS

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