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KMID : 0380619870190050453
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 5 p.453 ~ p.455
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Microbiological Investigation of Swollen Commercially Canned Grapes and Peaches
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Abstract
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Swollen commercially canned grapes and peaches were collected to investigate the microorganisms in volved in their spoilage. 6 of 52 grape and 19 of 23 peach samples were found to be spoiled by microorganisms. Yeasts were the only spoilage microorganisms of canned grapes with Saccharomyces cerevisiae as the leading spoilage yeast. Yeasts and bacteria were found from spoiled canned peaches. S. cerevisiae and Torulopsis stellata were the most important spoilage yeasts of canned peaches. Lactic acid bacteria, belonging to genera of Lactobacillus and Leuconostoc, were the most frequently found spoilage bacteria. Only one spore-forming bacterium, Bacillus licheniformis, was involved in the spoilage of canned peaches.
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