ISHS Acta Horticulturae 301: IV International Symposium on Processing Tomatoes
OCCURRENCE OF SPOILAGE BACTERIA ON TOMATO FRUIT (LYCOPERSICUM ESCULENTUM MILL) |
| Authors: | J.S. Goldoni, R.C. Cavestr1e, C. Kurozawa, R.C. Roça, I.A. Bonassi |
| Keywords: | Flat sour bacteria; acid tolerant bacteria; lactic acid bacteria; butyric acid anaerobes; bacterial spores. |
| Abstract:
The present work was carried out to verify bacteria spoilage occurrence on tomato fruit from different progenies and 'Angela Zambom' variety, to evaluate the natural bacterial flora of the raw materia, aiming at its industrialization by means of thermal processing. Microbial analyses were carried out, to check out presence and estimation of total initial count of bacteria and bacterial spores, acid-tolerant bacteria and their spores, flat sour spores (Bacillus coagulans and B. stearothermophilus), lactic acid bacteria and spores of butyric acid anaerobes. The results showed the presence of those microorganisms. There was no significative statistical difference among the different counts, except for the flat sour spores, whose counts presented significative differences to the levels of 1% and 5% of probability, respectively to B. coagulans and B. stearothermophilus. Through these data it was possible to conclude that for thermal processed canned tomatoes, there can be the influence of the variety (progeny) of tomatoes, mainly regarding the detected variation for flat sour bacteria, which is more significant in the spoilage of these products. | |
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