Abstract
The microbiology of processed apple products is generally restricted to organisms (yeasts, molds, and aciduric bacteria) capable of growth at the low pH of apple products. Early researchers in the 1950s and 1960s characterized and identified these organisms. The microbiological concerns in processed apple products include identification of the types of organisms encountered, measurement of microbiological quality, and preservation of products. Many of the significant microbiological problems in apple processing are also important in other fruit juices. While this chapter focuses on the microbiology of apple products, general references concerning other fruit products are given and information that is applicable to apple products (Splittstoesser 1978; Berry 1979; Baird-Parker and Kooiman 1980).
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Bibliography
Ahmad, S., and A. L. Branen. 1981. Inhibition of mold growth by butylated hydroxyanisole. J. Food Sci. 46: 1059–63.
Baerwald, G. 1976. Cold sterilization of apple juice with the fungicide pimaricin (in German) Ind. Obst Gemueseverwert. 61: 453–58.
Baird-Parker, A. C., and W. J. Kooiman. 1980. Soft drinks, fruit juices, concentrates, and fruit preserves. In Microbial ecology of foods, ed. J. Silliker, 643–68. Academic Press, New York.
Barkai-Golan, R., and Y. Aharoni. 1976. The sensitivity of food spoilage yeasts to acetaldehyde vapors. J. Food Sci. 41: 717–18.
Beech, F. W. 1958. The yeast flora of apple juice and ciders. J. Appl. Bacteriol. 21: 25766.
Beech, F. W., and J. G. Carr. 1977. Cider and perry. In Economic microbiology: Vol. 1, Alcoholic beverages, ed. A. H. Rose, 139–313. Chapter 3. Academic Press, New York. Berry, J. M. 1979. Yeast problems in the food and beverage industry. In Food mycology, ed. M. Rhodes, 82–90. G. K. Hall and Co., Boston.
Beuchat, L. R. 1981. Synergistic effects of potassium sorbate and sodium benzoate on thermal inactivation of yeasts. J. Food Sci. 46: 771–77.
Beuchat, L. R. 1983. Combined effects of food preservatives and organic acids on thermal inactivation of yeasts in fruit juices. Lebensm. Wiss. Technol. 16 (1): 51–54.
Beuchat, L. R. 1984. Injury and repair of yeasts and moulds. In The revival of injured microbes, ed. M. H. E. Andrew and A. D. Russell, 293–308. Academic Press, London.
Beuchat, L. R., and B. V. Nail. 1985. Evaluation of media for enumerating yeasts and molds in fresh and frozen fruit purees. J. Food Protect. 48: 312–15.
Beuchat, L. R., and S. L. Rice. 1979. Byssochlamys spp. and their importance in processed fruits. Adv. Food Res. 25: 237–88.
Bowen, J. F., and F. W. Beech. 1967. Yeast flora of cider factories. J. AppL Bacteriol. 30: 475–83.
Brackett, R. E., and E. H. Marth. 1979a. Ascorbic acid and ascorbate cause disappearance of patulin from buffer solutions and apple juice. J. Food Protect. 42: 864–66.
Brackett, R. E., and E. H. Marth. 1979b. Patulin in apple juice from roadside stands in Wisconsin. J. Food Protect. 42: 862–63.
Busta, F. F., E. H. Peterson, D. M. Adams, and M. G. Johnson. 1984. Colony count methods. In Compendium of methods for the microbiological examination of foods, 2nd ed., ed. M. L. Speck. American Public Health Association, Washington, DC.
Carr, J. G. 1958. Lactic acid bacteria as spoilage organisms of fruit juice products. J. AppL Bacteriol. 21: 267–71.
Carr, J. G. 1959. Some special characteristics of the cider lactobacilli. J. Appl. Bacteriol. 22: 377–83.
Carr, J. G. 1974. Genus Zymomonas. In Bergey’s manual of determinative bacteriology, 8th ed., ed. R. E. Buchanan and N. E. Gibbons. Williams and Wilkins Co., Baltimore.
Carr, J. G., and G. C. Whiting. 1971. Microbiological aspects of production and spoilage of cider. J. AppL Bacteriol. 34: 81–93.
CDC. 1975. Salmonella typhimurium outbreak traced to a commercial apple cider-New Jersey. Morbidity Mortality Weekly Report 24: 87–88.
Cerny, G. 1980. Dependence of thermal inactivation of microorganisms on the pH-value of media. I. Yeasts and moulds. Z. Lebensm. Unters. Forsch. 170: 173–79.
Corry, J. E. L. 1976. The effect of sugars and polyols on heat resistance and morphology of osmophilic yeasts. J. AppL Bacteriol. 40: 269–76.
Cousin, M. A., E. H. Marth, and O. Fennema. 1977. Inactivation of Saccharomyces bailii and Debaromyces hansenii by dichlorofluoromethane. Lebensm. Wiss. Technol. 10 (4): 227–31.
Czerwiecki, L. 1980. Detection and semiquantitative determination of patulin in apple juice (in Polish). Roczn. Pzh. 31 (3): 271–75.
Davenport, R. R. 1980. Microbiology in prospective. Progress in the field of fruit and vegetable juices. Proc. Int. Fed. Fruit Juice Prod. 16: 155–73.
Davenport, R. R. 1982. Microbial spoilage-yeasts. In Long Ashton Research Station Report 1982, 170–71. Univ. of Bristol, England.
Doores, S. 1983. The microbiology of apples and apple products. Grit. Rev. Food Sci. Nutr. 19 (2): 133–49.
Doyle, M. P., R. S. Applebaum, R. E. Brackett, and E. H. Marth. 1982. Physical, chemical and biological degradation of mycotoxins in foods and agricultural commodities. J. Food Protect. 45: 964–71.
Fellers, C. R. 1929. Sodium benzoate and benzoic acid preservatives for cider and other fruit juices. Fruit Prod. J. Am. Vinegar Ind. 9: 113–15.
Ferguson, W. E., and W. D. Powrie. 1957. Studies on the preservation of fresh apple juice with sorbic acid. Appl. Microbiol. 5: 41–43.
Fournier, H., R. Charbonneau, M. Gagnon, and G. DuBois. 1981. Deacidifying effect of Schizosaccharomyces pombe on Quebec cider (in French). Sci. Alimen. 1: 19–25.
Frank, H. K., and U. Hertkorn-Obst. 1980. Evolution of oxygen from hydrogen peroxide by microorganisms as rapid detection method of high microbial counts (in German) Chem. Mikrobiol. TechnoL Lebensm. 6: 143–49.
Fritz, W., and R. Engst. 1981. Survey of selected mycotoxins in food. J. Environ. Sci. Health Part B 16 (2): 193–210.
Gibson, B. 1973. The effect of high sugar concentrations on the heat resistance of vegetative microorganisms. J. Appl. Bacteriol. 36: 365–76.
Goverd, K. A., F. W. Beech, R. P. Hobbs, and R. Shannon. 1979. The occurrence and survival of coliforms and salmonellas in apple juice and cider. J. Appl. Bacteriol. 46: 521–30.
Grampp, E. 1978. Studies on hot clarification (in German). Flüss. Obst 45: 336–41. Graumlich, T. R. 1985. Estimation of microbial populations in orange juice by bioluminescence. J. Food Sci. 50: 116–24.
Harrington, W. O., and C. H. Hills. 1968. Reduction of the microbial population of apple cider by ultraviolet irradiation. Food Technol. 22: 1451–54.
Hatcher, W. S., S. Di Benedetto, L. E. Taylor, and D. I. Murdock. 1977. Radiometric analysis of frozen concentrated orange juice for total viable microorganisms. J. Food Sci. 42: 636–39.
Hatcher, W. S., E. C. Hill, D. F. Splittstoesser, and J. L. Weihe. 1984. Fruit beverages. In Compendium of methods for the microbiological examination of foods, 2nd ed., ed. M. L. Speck, 644–50.
American Public Health Association, Washington, DC. Heatherbell, D. A., J. L. Short, and P. Struebi. 1977. Apple juice clarification by ultrafiltration. Confructa 22: 157–69.
Hoick, A. A., and M. L. Fields. 1965. The effects of storage conditions upon acetyl-methylcarbinol, diacetyl, and ethyl alcohol in apple juice. J. Food Sci. 30: 604–9.
Kiss, I., and D. I. Clarke. 1969. Study of yeast destruction by radiation, heat and a combination of the two (in Hungarian). Elelmiszertudomany 3: 115–26.
Kiss, I., and J. Farkas. 1968. Radiation sterilization of freeze-concentrated apple juice (in Hungarian). Elelmiszertudomany 2: 67–75.
Koburger, J. A., and E. H. Marth. 1984. Yeasts and molds. In Compendium of methods for the microbiological examination of foods, 2nd ed., ed. M. L. Speck, 197–202. American Public Health Association, Washington, DC.
Koch, J., J. A. Schildmann, D. Seebeck, and R. Weisrock. 1978. Continuous fermentation of apple juice under sterile conditions. Lebensm. Wiss. Technol. 11(2): 88–93. Konowalchuk, J., and J. I. Speirs. 1978. Antiviral effect of apple beverages. Apji’l Environ. Microbiol. 36: 798–801.
Kosikowski, F. V., and V. Moreno. 1970. Removing microorganisms in fresh apple juice by bacterial centrifugation. J. Food Sci. 35: 368–70.
Lennox, J. E., and L. J. McElroy. 1984. Inhibition of growth and patulin synthesis in Penicillium expansum by potassium sorbate and sodium propionate in culture. Appel. Environ. Microbiol. 48: 1031–33.
Lindroth, S. 1980. Occurrence, formation and detoxification of patulin mycotoxin.
Materials Processing Technol. Publ. 24. Technical Research Center, Espoo, Finland. Lindroth, S., and A. Niskanen. 1978. Comparison of potential patulin hazard in home-made and commercial apple products. J. Food Sci. 43: 446–48.
Lovett, J., R. G. Thompson, and B. K. Boutin. 1975. Patulin production in apples stored in a controlled atmosphere. J. Assoc. Offic. Anal. Chem. 58: 909–11.
Mack, S. D., J. J. Albrecht, J. A. Litchfield, and M. E. Parker. 1959. Studies in the cold sterilization of liquid foods using mercury resonance radiation. II. Apple juice. Food Res. 24: 383–91.
Marshall, C. R., and V. T. Walkley. 1951a. Some aspects of microbiology applied to 362 Processed Apple Products
commercial apple juice production. I. Distribution of microorganisms on the fruit. Food Res. 16: 448–56.
Marshall, C. R., and V. T. Walkley. 1951b. Some aspects of microbiology applied to commercial apple juice production. II. Microbiological control of processing. Food Res. 16: 515–21.
Marshall, C. R., and V. T. Walkley. 1952. Some aspects of microbiology applied to commercial apple juice production. Part III. Isolation and identification of apple juice spoilage organisms. Food Res. 17: 123–31.
Murdock, D. I., and W. D. Hatcher, Jr. 1978. A simple method to screen fruit juices and concentrates for heat-resistant mold. J. Food Protect. 41: 254–56.
Norris, J. G. 1982. Sanitation in the processing and packaging of raw cider. Dairy Food Sanit. 2: 143–44.
Ough, C. S., and J. L. Ingraham. 1960. Use of sorbic acid and sulfur dioxide in sweet table wines. Am. J. Enol. Vitic. 11: 117–22.
Park, Y. J., and C. B. Sohn. 1980. Decomposition of acid in wine by yeast. Res. Rep. Agric. Sci. Technol. 7(2): 176–81. Chungnam Nat. Univ., Daejeon, S. Korea.
Passmore, S. M., and J. G. Carr. 1975. The ecology of the acetic acid bacteria with particular reference to cider manufacture. J. Appl. Bacteriol. 38: 151–58.
Put, H. M. C., and J. De Jong. 1982. Heat resistance studies of yeasts; vegetative cells versus ascospores: Erythromycin inhibition of sporulation in Kluyveromyces and Saccharomyces species. J. Appl. Bacteriol. 53: 73–79.
Reinhard, L., and F. Radler. 1981. The action of sorbic acid on Saccharomyces cerevisiae.
I. Effect on growth and the aerobic and anaerobic metabolism of glucose. Z. Lebensm. Unters. Forsch. 172: 178–283.
Roland, J. O., and L. R. Beuchat. 1984. Biomass and patulin production by Byssochlamys nivea in apple juice as affected by sorbate, benzoate, SO2 and temperature. J. Food Sci. 49: 402–6.
Sand, F. E. M. J. 1973. Recent investigations on the microbiology of fruit juice concentrates. Proc. Int. Fed. Fruit Juice Prod. 13: 185–216.
Sands, D. C., J. L. McIntyre, and G. S. Walton. 1976. Use of activated charcoal for the removal of patulin from cider. Appl. Environ. Microbiol. 32: 388–91.
Scott, P. M. 1974. Collaborative study of a chromatographic method for determination of patulin in apple juice. J. Assoc. Off. Anal. Chem. 57: 621–25.
Semling, H. V., Jr. 1984. Government and industry interest in food irradiation on sharp rise but consumers remain skeptical, fearful of perceived health/safety repercussions. Food Process. 45 (11): 8–10.
Simon, R. A., L. Green, and D. D. Stevenson. 1982. The incidence of ingested metabi sulfite sensitivity in an asthmatic population. J. Allergy Clin. Immunol. 69: 118.
Solunkhe, D. K. 1955. Sorbic acid as a preservative for apple juice. Food Technol. 9: 590.
Splittstoesser, D. F. 1978. Fruits and fruit products. In Food and beverage mycology, ed. L. R. Beuchat, 83–109. AVI Publishing Co., Westport, CT.
Splittstoesser, D. F., and J. O. Mundt. 1984. Fruits and vegetables. In Compendium of methods for the microbiological examination of foods, 2nd ed., ed. M. L. Speck, 63643. American Public Health Association, Washington, DC.
Splittstoesser, D. F., and C. M. Splittstoesser. 1977. Ascospores of Byssochlamys fulva compared with those of a heat resistant Aspergillus. J. Food Sci. 42: 685–88.
Splittstoesser, D. F., A. Einset, M. Wilkison, and J. Preziose. 1974. Effect of food ingredients on the heat resistance of Byssochlamys fulva ascospores. In Proc. IV Int.Congr. Food Sci. Technol., Vol. 3, 79–85.
Splittstoesser, D. F., F. R. Kuss, W. Harrison, and D. B. Prest. 1971. Incidence of heatresistant molds in eastern orchards and vineyards. Appl. Microbiol. 21: 335–37.
Splittstoesser, D. F., L. L. Lienk, M. Wilkison, and J. R. Stamer. 1975. Influence of wine composition on the heat resistance of potential spoilage organisms Appl.Microbiol. 30: 369–73.
Steele, B. T., N. Murphy, G. S. Arbus, and C. P. Rance. 1982. An outbreak of hemolytic uremic syndrome associated with ingestion of fresh apple juice. J. Pediatr. 101: 963–65.
Stinson, E. E., S. F. Osman, C. N. Huhtanen, and D. D. Bills. 1978. Disappearance of patulin during alcoholic fermentation of apple juice. Appt Environ. Microbiol. 36: 620–22.
Swanson, K. M. J., S. B. Leasor, and D. L. Downing. 1985. Aciduric and heat resistant microorganisms in apple juice and cider processing operations. J. Food Sci. 50: 336–39.
Thurm, V., P. Paul, and C. E. Koch. 1979. The hygienic significance of patulin in foods: 2. The occurrence of patulin in fruit and vegetables. Nahrung 23: 131–34.
Van der Spuy, J. E., F. N. Matthee, and D. J. A. Crafford. 1975. The heat resistance of molds Penicillium vermiculatum Dangeard and Penicillium brefeldianum Dodge in apple juice. Phytophylactica 7: 105–8.
Warth, A. D. 1985. Resistance of yeast species to benzoic and sorbic acids and to sulfur dioxide. J. Food Protect. 48: 564–69.
Weaver, E. A., J. F. Robinson, and C. H. Hills. 1957. Preservation of apple cider with sodium sorbate. Food Technol. 11: 667–69.
Zindulis, J. 1984. A medium for the impedimetric detection of yeasts in foods. Food Microbiol. 1: 159–67.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1989 Van Nostrand Reinhold
About this chapter
Cite this chapter
Swanson, K.M.J. (1989). Microbiology and Preservation. In: Downing, D.L. (eds) Processed Apple Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4684-8225-6_16
Download citation
DOI: https://doi.org/10.1007/978-1-4684-8225-6_16
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4684-8227-0
Online ISBN: 978-1-4684-8225-6
eBook Packages: Springer Book Archive