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Storage of ripe areca fruits (Areca catechu Linn.)-the effect of continued contact of preservatives on the viability of microorganisms.

Jaleel, S. A. and Govindarajan, V. S. (1972) Storage of ripe areca fruits (Areca catechu Linn.)-the effect of continued contact of preservatives on the viability of microorganisms. Indian Food Packer, 26 (2). 27-32, 14 ref..

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Abstract

The inhibitory effect of 0.16-0.2% potassium sorbate, 0.2% sodium benzoate, 0.2% K2S2O5 and mixtures of these preservatives on Aerobacter aerogenes, Bacillus subtilis and Candida krusei isolated from arecanuts was investigated. Cultures were inoculated into sterile media (of pH 3.0, 3.5, 4.0, 4.5 and 5.5) containing the preservatives under test and incubated for less than20 wk. Microbial growth was evaluated by nephelometry after 0, 24, 48 and 72 h, and thereafter at weekly intervals. Viability of the microorganisms was determined at weekly intervals. All the preservatives tested were inhibitory at low pH; at high pH, a mixture of 0.1% sorbate and 0.1% benzoate was ineffective. The preservatives had microbicidal effects on Aerobacter aerogenes and Candida krusei (viability being lost after approx. 3 wk) but only bacteriostatic effects on Bacillus subtilis. [See also FSTA (1969) 1 11J993.]

Item Type: Article
Uncontrolled Keywords: BETEL-NUTS; control of microorganisms on arecanuts; SORBIC-ACID; microorganism inhibition by /potassium sorbate/; BENZOIC-ACID; microorganism inhibition by /sodium benzoate/; POTASSIUM-METABISULPHITE; microorganism inhibition by /K2S2O5/
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Sep 2014 07:29
Last Modified: 04 Sep 2014 07:29
URI: http://ir.cftri.com/id/eprint/7204

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