Rhizopus stolonifer is a fungus and one of the most common species of the genus Rhizopus. The organism has been a very important microbe used in the field of industrial microbiology. It has been used in the production of many hydrolytic and extracellular enzymes among which is the α-amylase. This enzyme has found various uses in the industry. Fruit juices are important sources of nutrients and ...

The production of thermally concentrated fruit juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the juice industry and introduces a potential risk for postconcentration contamination with pathog...

Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo’s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO...

Distribution of radiolabeled assimilates was examined at various intervals after 1 hour of light or dark 14CO2 fixation by leaves or developing fruit of grapefruit (Citrus paradisi Macf.) so that the fate of assimilates from each source could be assessed at sequential stages of fruit growth. Exported products of both light and dark 14CO2 fixation in leaves were deposited primarily in juice tiss...

Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious. Specifica...

Alicyclobacillus species are thermo-acidophilic bacteria that produce highly resistant endospores able to survive the processing temperatures of fruit concentrate manufacturing, including evaporation and conventional pasteurisation (86 ° 96 °C for ± 2 min). Alicyclobacillus endospores retain their viability in juice concentrates which, under favourable conditions, could germinate and multiply t...

Organic cation transporter 2 (OCT2) plays an important role in the renal clearance of endogenous and exogenous organic cations, including drugs and their metabolites. Citrus fruit juice interactions with the P-gp efflux transporter are well-established, but there is to date no study on the effects of citrus fruit juice on OCT2 function and expression. This paper evaluates the modulating activit...

Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest season...

The effect of some pulsed electric field (PEF) processing parameters (electric field strength, pulse frequency and treatment time), on a mixture of microorganisms (Kloeckera apiculata, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus hilgardii and Gluconobacter oxydans) typically present in grape juice and wine were evaluated. An experimental design based on response surface met...