Isolation of Thermotolerant Bacteria from Apple Juice Concentrate and Their Growth Characteristics

Abstract

Abstract: In this paper,the thermotolerant bacteria was isolated from apple juice concentrate and incubated with Kirin-mediumacidified with malic acid.The growth and physiological characteristics of the three thermotolerant bacteria strains ATB-1, ATB-2 and ATB-7 were studied.These thermotolerant bacteria showed as non- single form of bacterium, but a polymorphouscommunity of bacteria.They can grow in a temperature range of 25℃ to 50℃ and pH range of 3.0 to 6.0,and the optimaltemperature and pH range for growth are 40℃ to 50℃and 3.0 to 4.0 respectively. Their spores were fairly heat resistant, andthe D90℃ value of the spores of ATB-1, ATB-2 and ATB-7 is 10.4,19.8,26.5 minutes respectively as estimated.

Key words: apple juice concentrate, thermotolerant bacteria, growth characteristic, heat resistance

JIAO Zhong-Gao, WANG Si-Xin, DUAN Cong-Mei, LIU Jie-Chao. Isolation of Thermotolerant Bacteria from Apple Juice Concentrate and Their Growth Characteristics[J]. FOOD SCIENCE, 2003, 24(9): 85-87.

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Isolation of Thermotolerant Bacteria from Apple Juice Concentrate and Their Growth Characteristics

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