MEYVE SUYU SEKTÖRÜNDEKİ ÖNEMLİ BİR SORUN OLAN; Alicyclobacillus acidoterrestris ve VARLIĞININ TESPİTİ

Yıl 2017, Sayı: 17, 21 - 28, 01.02.2017

Gönül Akyıldız

Öz

Meyve suları ve konsantreleri yüksek asitlikleri nedeniyle sadece
pastörizasyon işlemi ile dayanıklı hale getirilmektedir. Ancak son yıllarda,
ticari pastörizasyon uygulamalarına rağmen bozulan meyve sularında ve
konsantrelerinde; termoasidofilik, patojen olmayan ve sporlu bir bakteri olan Alicyclobacillus acidoterrestris'in
varlığı saptanmıştır. Alicyclobacillus
acidoterrestris sporları yapılan pastörizasyon işleminden zarar görmemekte
ve daha sonra gelişerek meyve sularında bozulmaya neden olmaktadır. Bu bozulma,
üründe kötü koku ve bulanıklık şeklinde tanımlanmakta olup; ürünün kalitesini
bozmakta ve ürünün tüketiminde sorun olarak karşımıza çıkmaktadır. Alicyclobacillus acidoterrestris'in
analizinde IFU Method No:12 (Method on the Detection of taint producing Alicyclobacillus in Fruit Juices)
standardı kullanılmaktadır. Metodun prensibi; Sporlu, termofilik ve asidofilik
olan bu bakterinin, asitli ortam sağlayan selektif besiyerinde ve yüksek
sıcaklıkta inkübasyonu, inkübasyon sonucu üreme gözlenen muhtemel kolonilerin
doğrulanması esasına dayanır.

Anahtar Kelimeler

Meyve suyu, Bulanıklık

Kaynakça

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