Abstract
Acidity is the single most important factor affecting microbial spoilage of fruit juices. More generally, hydrogen ion concentration is among physico-chemical factors of major concern affecting microbial growth. Microorganisms have an optimum pH for growth and a characteristic range of pH over which they can grow. Most bacteria have an optimum pH near 6·8 and may grow at pH values ranging from 4–8; a narrow spectrum of bacteria can multiply at pH <; 4 or pHì 8. Yeasts and moulds can grow at pH ì 2.
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Casolari, A. (1989). Microbial Spoilage of Canned Fruit Juices. In: Cantarelli, C., Lanzarini, G. (eds) Biotechnology Applications in Beverage Production. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1113-0_6
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DOI: https://doi.org/10.1007/978-94-009-1113-0_6
Publisher Name: Springer, Dordrecht
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