Product Code TM 1920
Fruit juices are generally acidic, with pH values ranging from approximately 2.4 for lemon juice, to 4.2 for tomato juice. The low pH of these foods is selective for yeast, moulds and a few groups of aciduric bacteria. The microorganisms of greatest significance in citrus juices are the lactic acid bacteria, primarily species of Lactobacillus and Leuconostoc, yeast and moulds. Microbial spoilage of these citrus fruit juices is most commonly due to aciduric microbes such as lactic acid bacteria and yeast. The lactic acid bacteria include Lactobacillus fermentum, L.plantarum , and Leuconostoc mesenteroides . Orange Serum Agar Broth is recommended by APHA for cultivation of Lactobacilli and other aciduric organisms. Murdock and Brokaw employed Orange Serum Agar Broth for studies of sanitary control of the processing of citrus concentrates.
for cultivation and enumeration of microorganisms associated with the spoilage of citrus products, cultivation of Lactobacilli, other aciduric organisms and pathogenic fungi
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