A report on pasteurized orange juice contamination to Bacillus licheniformis
Subject Areas : Aquatic Products
Hossein Motamedi
1
(
Department of Biology, Faculty of Science, Shahid Chamran University, Ahvaz, Iran
)
Amir TajBakhsh
2
(
MSc. Students, Department of Biology, Faculty of Science, Shahid Chamran University, Ahvaz, Iran
)
Keywords: Bacillus licheniformis, microbial spoilage, fruit juice,
Abstract :
Presence of the Fruit juice spoilage bacteria, including Bacillus spp., can be problematic in fruit juice industry. The aim of this study was to isolate and identify the bacteria being able to tolerate orange juice pasteurization conditions. In this study, 16 samples of orange juice were prepared and investigated in sterile conditions. 0.5 ml of each sample was inoculated in orange serum agar medium and incubated at 43 °C. The isolates were identified using biochemical and antibiogram tests. As a result, From 16 prepared samples, 2 samples were contaminated with bacteria. The bacterium isolated from these samples was able to grow at up to 50 °C on Orange Serum agar. This isolate was then identified as Bacillus licheniformis using the classification system of Linnaeus. Despite of having no pathogenic nature and producing the spores resistant to temperature and acid, Bacillus licheniformis is of great importance according to the viewpoint that it can be mistaken in primary detection by Bacilluses of fruit juice which are the spoilage agents and differentiated tests should be done to separate them from Alicyclobacillus spp for preventing from presenting wrong report. Furthermore, the isolation of these bacteria indicates the inappropriateness of processing conditions to eliminate bacteria from fruit juice that may provide possibilities for growth of fruit juice spoilage bacteria.