Microbes Associated with Freshly Prepared Juices of Citrus and Carrots
Identifieur interne : 000341 ( Pmc/Curation ); précédent : 000340; suivant : 000342Microbes Associated with Freshly Prepared Juices of Citrus and Carrots
Auteurs : Kamal Rai Aneja [Inde] ; Romika Dhiman [Inde] ; Neeraj Kumar Aggarwal [Inde] ; Vikas Kumar [Inde] ; Manpreeet Kaur [Inde]Source :
- International Journal of Food Science [ 2314-5765 ] ; 2014.
Abstract
Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices.
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DOI: 10.1155/2014/408085
PubMed: 26904628
PubMed Central: 4745523
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Microbes Associated with Freshly Prepared Juices of Citrus and Carrots</title><author><name sortKey="Aneja, Kamal Rai" sort="Aneja, Kamal Rai" uniqKey="Aneja K" first="Kamal Rai" last="Aneja">Kamal Rai Aneja</name><affiliation wicri:level="1"><nlm:aff id="I1">Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118</wicri:regionArea></affiliation></author><author><name sortKey="Dhiman, Romika" sort="Dhiman, Romika" uniqKey="Dhiman R" first="Romika" last="Dhiman">Romika Dhiman</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Aggarwal, Neeraj Kumar" sort="Aggarwal, Neeraj Kumar" uniqKey="Aggarwal N" first="Neeraj Kumar" last="Aggarwal">Neeraj Kumar Aggarwal</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Kumar, Vikas" sort="Kumar, Vikas" uniqKey="Kumar V" first="Vikas" last="Kumar">Vikas Kumar</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Kaur, Manpreeet" sort="Kaur, Manpreeet" uniqKey="Kaur M" first="Manpreeet" last="Kaur">Manpreeet Kaur</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26904628</idno><idno type="pmc">4745523</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745523</idno><idno type="RBID">PMC:4745523</idno><idno type="doi">10.1155/2014/408085</idno><date when="2014">2014</date><idno type="wicri:Area/Pmc/Corpus">000342</idno><idno type="wicri:Area/Pmc/Curation">000341</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Microbes Associated with Freshly Prepared Juices of Citrus and Carrots</title><author><name sortKey="Aneja, Kamal Rai" sort="Aneja, Kamal Rai" uniqKey="Aneja K" first="Kamal Rai" last="Aneja">Kamal Rai Aneja</name><affiliation wicri:level="1"><nlm:aff id="I1">Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118</wicri:regionArea></affiliation></author><author><name sortKey="Dhiman, Romika" sort="Dhiman, Romika" uniqKey="Dhiman R" first="Romika" last="Dhiman">Romika Dhiman</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Aggarwal, Neeraj Kumar" sort="Aggarwal, Neeraj Kumar" uniqKey="Aggarwal N" first="Neeraj Kumar" last="Aggarwal">Neeraj Kumar Aggarwal</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Kumar, Vikas" sort="Kumar, Vikas" uniqKey="Kumar V" first="Vikas" last="Kumar">Vikas Kumar</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author><author><name sortKey="Kaur, Manpreeet" sort="Kaur, Manpreeet" uniqKey="Kaur M" first="Manpreeet" last="Kaur">Manpreeet Kaur</name><affiliation wicri:level="1"><nlm:aff id="I2">Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Microbiology, Kurukshetra University, Kurukshetra 136119</wicri:regionArea></affiliation></author></analytic><series><title level="j">International Journal of Food Science</title><idno type="eISSN">2314-5765</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. <italic>Aspergillus flavus</italic> and <italic>Rhodotorula mucilaginosa</italic> were observed in the maximum number of juice samples. Among bacteria <italic>Bacillus cereus</italic> and <italic>Serratia</italic> were dominant. <italic>Escherichia coli</italic> and <italic>Staphylococcus aureus</italic> were detected in few samples. <italic>Candida</italic> sp., <italic>Curvularia</italic>, <italic>Colletotrichum</italic>, and <italic>Acetobacter</italic> were observed only in citrus juice samples. <italic>Alternaria</italic>, <italic>Aspergillus terreus</italic>, <italic>A. niger</italic>, <italic>Cladosporium</italic>, and <italic>Fusarium</italic> were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Raybaudi Massilia, R M" uniqKey="Raybaudi Massilia R">R. M. 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Int J Food Sci</journal-id><journal-id journal-id-type="iso-abbrev">Int J Food Sci</journal-id><journal-id journal-id-type="publisher-id">IJFS</journal-id><journal-title-group><journal-title>International Journal of Food Science</journal-title></journal-title-group><issn pub-type="epub">2314-5765</issn><publisher><publisher-name>Hindawi Publishing Corporation</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26904628</article-id><article-id pub-id-type="pmc">4745523</article-id><article-id pub-id-type="doi">10.1155/2014/408085</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group></article-categories><title-group><article-title>Microbes Associated with Freshly Prepared Juices of Citrus and Carrots</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Aneja</surname><given-names>Kamal Rai</given-names></name><xref ref-type="aff" rid="I1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Dhiman</surname><given-names>Romika</given-names></name><xref ref-type="aff" rid="I2"><sup>2</sup></xref><xref ref-type="corresp" rid="cor1"><sup>*</sup></xref></contrib><contrib contrib-type="author"><name><surname>Aggarwal</surname><given-names>Neeraj Kumar</given-names></name><xref ref-type="aff" rid="I2"><sup>2</sup></xref></contrib><contrib contrib-type="author"><name><surname>Kumar</surname><given-names>Vikas</given-names></name><xref ref-type="aff" rid="I2"><sup>2</sup></xref></contrib><contrib contrib-type="author"><name><surname>Kaur</surname><given-names>Manpreeet</given-names></name><xref ref-type="aff" rid="I2"><sup>2</sup></xref></contrib></contrib-group><aff id="I1"><sup>1</sup>Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118, India</aff><aff id="I2"><sup>2</sup>Department of Microbiology, Kurukshetra University, Kurukshetra 136119, India</aff><author-notes><corresp id="cor1">*Romika Dhiman: <email>romikadhiman@gmail.com</email></corresp><fn fn-type="other"><p>Academic Editor: Rosana G. Moreira</p></fn></author-notes><pub-date pub-type="ppub"><year>2014</year></pub-date><pub-date pub-type="epub"><day>16</day><month>10</month><year>2014</year></pub-date><volume>2014</volume><elocation-id>408085</elocation-id><history><date date-type="received"><day>24</day><month>6</month><year>2014</year></date><date date-type="rev-recd"><day>22</day><month>9</month><year>2014</year></date><date date-type="accepted"><day>6</day><month>10</month><year>2014</year></date></history><permissions><copyright-statement>Copyright © 2014 Kamal Rai Aneja et al.</copyright-statement><copyright-year>2014</copyright-year><license license-type="open-access"><license-p>This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.</license-p></license></permissions><abstract><p>Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. <italic>Aspergillus flavus</italic> and <italic>Rhodotorula mucilaginosa</italic> were observed in the maximum number of juice samples. Among bacteria <italic>Bacillus cereus</italic> and <italic>Serratia</italic> were dominant. <italic>Escherichia coli</italic> and <italic>Staphylococcus aureus</italic> were detected in few samples. <italic>Candida</italic> sp., <italic>Curvularia</italic>, <italic>Colletotrichum</italic>, and <italic>Acetobacter</italic> were observed only in citrus juice samples. <italic>Alternaria</italic>, <italic>Aspergillus terreus</italic>, <italic>A. niger</italic>, <italic>Cladosporium</italic>, and <italic>Fusarium</italic> were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.</p></abstract></article-meta></front><floats-group><table-wrap id="tab1" orientation="portrait" position="float"><label>Table 1</label><caption><p>pH values of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Juices </th><th align="center" rowspan="1" colspan="1">pH range</th><th align="center" rowspan="1" colspan="1">Mean </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Orange </td><td align="center" rowspan="1" colspan="1">4.19–4.50</td><td align="center" rowspan="1" colspan="1">4.34</td></tr><tr><td align="left" rowspan="1" colspan="1">Sweet lime </td><td align="center" rowspan="1" colspan="1">4.70–5.47</td><td align="center" rowspan="1" colspan="1">5.08</td></tr><tr><td align="left" rowspan="1" colspan="1">Carrot </td><td align="center" rowspan="1" colspan="1">5.76–6.03</td><td align="center" rowspan="1" colspan="1">5.89</td></tr></tbody></table></table-wrap><table-wrap id="tab2" orientation="portrait" position="float"><label>Table 2</label><caption><p>Morphological characteristics of bacterial isolates of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Bacterial isolates </th><th align="center" rowspan="1" colspan="1">Colour on nutrient agar </th><th align="center" rowspan="1" colspan="1">Configuration </th><th align="center" rowspan="1" colspan="1">Margin </th><th align="center" rowspan="1" colspan="1">Elevation </th><th align="center" rowspan="1" colspan="1">Gram reaction </th><th align="center" rowspan="1" colspan="1">Shape of isolate </th><th align="center" rowspan="1" colspan="1">Endospore staining</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Bacillus subtilis </italic></td><td align="center" rowspan="1" colspan="1">White</td><td align="center" rowspan="1" colspan="1">Circular lobate </td><td align="center" rowspan="1" colspan="1">Irregular </td><td align="center" rowspan="1" colspan="1">Flat </td><td align="center" rowspan="1" colspan="1">Positive </td><td align="center" rowspan="1" colspan="1">Rods in chains</td><td align="center" rowspan="1" colspan="1">Central spore </td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>B. cereus </italic></td><td align="center" rowspan="1" colspan="1">Off-white </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Convex </td><td align="center" rowspan="1" colspan="1">Positive</td><td align="center" rowspan="1" colspan="1">Rods in chains</td><td align="center" rowspan="1" colspan="1">Central spore</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Escherichia coli </italic></td><td align="center" rowspan="1" colspan="1">Mucoid </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Slightly raised </td><td align="center" rowspan="1" colspan="1">Negative </td><td align="center" rowspan="1" colspan="1">Rods </td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Serratia </italic></td><td align="center" rowspan="1" colspan="1">Mucoid </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Umbonate </td><td align="center" rowspan="1" colspan="1">Negative</td><td align="center" rowspan="1" colspan="1">Rods </td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Leuconostoc </italic></td><td align="center" rowspan="1" colspan="1">Light yellow</td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Convex </td><td align="center" rowspan="1" colspan="1">Positive</td><td align="center" rowspan="1" colspan="1">Cocci </td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Micrococcus </italic></td><td align="center" rowspan="1" colspan="1">Bright Yellow </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Convex </td><td align="center" rowspan="1" colspan="1">Positive</td><td align="center" rowspan="1" colspan="1">Cocci shape in tetrad</td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Staphylococcus aureus </italic></td><td align="center" rowspan="1" colspan="1">Golden yellow colour</td><td align="center" rowspan="1" colspan="1">Circular pin head colonies </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Convex</td><td align="center" rowspan="1" colspan="1">Positive</td><td align="center" rowspan="1" colspan="1">Cocci in grapes like bunches </td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Lactobacillus </italic></td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Raised </td><td align="center" rowspan="1" colspan="1">Positive</td><td align="center" rowspan="1" colspan="1">Rods </td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Acetobacter </italic></td><td align="center" rowspan="1" colspan="1">Pale </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Entire </td><td align="center" rowspan="1" colspan="1">Flat </td><td align="center" rowspan="1" colspan="1">Negative</td><td align="center" rowspan="1" colspan="1">Rods </td><td align="center" rowspan="1" colspan="1">—</td></tr></tbody></table><table-wrap-foot><fn><p>—: absent.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab3" orientation="portrait" position="float"><label>Table 3</label><caption><p>Biochemical characteristics of bacterial isolates of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="2" colspan="1">Bacterial isolates </th><th align="center" rowspan="2" colspan="1">Catalase </th><th align="center" rowspan="2" colspan="1">Oxidase </th><th align="center" rowspan="2" colspan="1">Starch hydrolysis</th><th align="center" colspan="4" rowspan="1">IMViC test</th><th align="center" colspan="4" rowspan="1">Sugar fermentation</th></tr><tr><th align="center" rowspan="1" colspan="1">Indole </th><th align="center" rowspan="1" colspan="1">Methyl red </th><th align="center" rowspan="1" colspan="1">Voges-Proskauer</th><th align="center" rowspan="1" colspan="1">Citrate </th><th align="center" rowspan="1" colspan="1">Glucose </th><th align="center" rowspan="1" colspan="1">Lactose </th><th align="center" rowspan="1" colspan="1">Mannitol </th><th align="center" rowspan="1" colspan="1">Sucrose </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Bacillus subtilis </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">A</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>B. cereus </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Escherichia coli </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A + G</td><td align="center" rowspan="1" colspan="1">A + G</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Serratia </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Leuconostoc </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Micrococcus </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Staphylococcus aureus </italic></td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">A</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Lactobacillus </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">A + G</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Acetobacter </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">A</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr></tbody></table><table-wrap-foot><fn><p>+: positive; −: negative; A: acid; A + G: acid + gas.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab4" orientation="portrait" position="float"><label>Table 4</label><caption><p>Morphological details of yeast isolates of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Yeast isolates </th><th align="center" rowspan="1" colspan="1">Colour on PDA</th><th align="center" rowspan="1" colspan="1">Configuration </th><th align="center" rowspan="1" colspan="1">Margin </th><th align="center" rowspan="1" colspan="1">Microscopic features</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Pichia </italic></td><td align="center" rowspan="1" colspan="1">Off-white </td><td align="center" rowspan="1" colspan="1">Hemispherical </td><td align="center" rowspan="1" colspan="1">Irregular </td><td align="center" rowspan="1" colspan="1">Ellipsoidal to cylindrical; reproducing by irregular budding </td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Saccharomyces </italic></td><td align="center" rowspan="1" colspan="1">Off-white</td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Irregular </td><td align="center" rowspan="1" colspan="1">Spherical to subspheroidal; reproducing by irregular budding </td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida krusei </italic></td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Irregular </td><td align="center" rowspan="1" colspan="1">Ellipsoidal to long cylindrical; reproducing by irregular budding </td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Rhodotorula </italic></td><td align="center" rowspan="1" colspan="1">Pink </td><td align="center" rowspan="1" colspan="1">Circular or spreading </td><td align="center" rowspan="1" colspan="1">Regular </td><td align="center" rowspan="1" colspan="1">Ellipsoidal shape; reproducing by irregular budding </td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida parapsilosis </italic></td><td align="center" rowspan="1" colspan="1">White to cream </td><td align="center" rowspan="1" colspan="1">Circular </td><td align="center" rowspan="1" colspan="1">Regular </td><td align="center" rowspan="1" colspan="1">Globose to ovoid budding</td></tr></tbody></table></table-wrap><table-wrap id="tab5" orientation="portrait" position="float"><label>Table 5</label><caption><p>Physiological tests for yeasts isolates of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="2" colspan="1">Yeast isolate </th><th align="center" rowspan="2" colspan="1">Germ tube test</th><th align="center" rowspan="2" colspan="1">Cycloheximide resistance </th><th align="center" colspan="4" rowspan="1">Sugar fermentation∗</th></tr><tr><th align="center" rowspan="1" colspan="1">Glucose </th><th align="center" rowspan="1" colspan="1">Sucrose </th><th align="center" rowspan="1" colspan="1">Lactose </th><th align="center" rowspan="1" colspan="1">Maltose </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Pichia </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Saccharomyces </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida krusei </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Rhodotorula </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida parapsilosis </italic></td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">+</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td><td align="center" rowspan="1" colspan="1">−</td></tr></tbody></table><table-wrap-foot><fn><p>+: positive; −: negative; ∗fermentation means production of gas independent of pH changes.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab6" orientation="portrait" position="float"><label>Table 6</label><caption><p>Morphological details of mould isolates of juices.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Mould isolate </th><th align="center" rowspan="1" colspan="1">Colony colour on PDA on front side </th><th align="center" rowspan="1" colspan="1">Colony colour on PDA on reverse side</th><th align="left" rowspan="1" colspan="1">Microscopic features </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Aspergillus flavus </italic></td><td align="center" rowspan="1" colspan="1">Yellow green </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="left" rowspan="1" colspan="1">Conidiophores arise separately from foot cell, phialides uniseriate and sometimes biseriate; conidia globose to subglobose</td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. terreus </italic></td><td align="center" rowspan="1" colspan="1">Brown</td><td align="center" rowspan="1" colspan="1">Colorless</td><td align="left" rowspan="1" colspan="1">Conidiophore borne from surface hyphae, stripes long, and smooth walled; vesicles with densely packed, short, narrow metulae and phialides; conidia unicellular, spherical, and very small </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. niger </italic></td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Creamy </td><td align="left" rowspan="1" colspan="1">Hyphae septate and hyaline, smooth walled conidiophores arising from foot cell; vesicles globose, whole vesicle fertile bearing two series of sterigmata; catenate conidia arranged in basipetal manner, unicellular, and globose </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Penicillium islandicum </italic></td><td align="center" rowspan="1" colspan="1">Ivy green </td><td align="center" rowspan="1" colspan="1">Creamy</td><td align="left" rowspan="1" colspan="1">Short conidiophores bearing a compact verticil of metulae, phialides closely packed in clusters bearing catenate conidia arranged in basipetal manner, conidia elliptical, smooth, and hyaline </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>P. digitatum </italic></td><td align="center" rowspan="1" colspan="1">Green </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="left" rowspan="1" colspan="1">Conidiophores borne from surface and aerial hyphae with thin smooth walls; bearing terminal penicilli; terverticillate but frequently biverticillate or irregular</td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Alternaria </italic></td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="left" rowspan="1" colspan="1">Small to large sized conidia with beak; arising in chains in acropetal manner with both transverse and longitudinal septa </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Cladosporium </italic></td><td align="center" rowspan="1" colspan="1">Black</td><td align="center" rowspan="1" colspan="1">Colourless</td><td align="left" rowspan="1" colspan="1">Conidiophore tall, dark upright, and branched variously near the apex, conidia 1-2-celled ovoid to cylindrical shape</td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Colletotrichum </italic></td><td align="center" rowspan="1" colspan="1">Cottony white to pale gray mycelium </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="left" rowspan="1" colspan="1">Acervuli disc shaped, typically with dark spines or setae at the edge of conidiophores; conidiophores simple, elongate conidia single celled, hyaline or brightly coloured, cylindrical or pointed, straight or curved </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Curvularia </italic></td><td align="center" rowspan="1" colspan="1">Green to black </td><td align="center" rowspan="1" colspan="1">Black</td><td align="left" rowspan="1" colspan="1">Simple conidiophores bearing spores apically; Conidia dark, end cells, 3–5-celled; more or less fusiform, typically bent </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Fusarium </italic></td><td align="center" rowspan="1" colspan="1">Wooly white </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="left" rowspan="1" colspan="1">Conidiophores slender and simple, short or branched irregularly or bearing a whorl of phialides; conidia hyaline, variable, principally of two kinds, macroconidia several celled slightly curved or bent at the point ends, microconidia 1-celled, ovoid or oblong, borne singly or in chains </td></tr><tr><td align="center" colspan="4" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Geotrichum </italic></td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Colourless</td><td align="left" rowspan="1" colspan="1">Conidia borne solely by the breakup of hyphae to form arthroconidia </td></tr></tbody></table></table-wrap><table-wrap id="tab7" orientation="portrait" position="float"><label>Table 7</label><caption><p>Colonial characteristics of different moulds' isolates of juices on CYA, MEA, and G25N media.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="2" colspan="1">Mould isolate</th><th align="center" colspan="2" rowspan="1">Colony colour on CYA</th><th align="center" colspan="2" rowspan="1">Colony colour on MEA</th><th align="center" colspan="2" rowspan="1">Colony colour on G25N</th></tr><tr><th align="center" rowspan="1" colspan="1">Front side </th><th align="center" rowspan="1" colspan="1">Reverse side </th><th align="center" rowspan="1" colspan="1">Front side </th><th align="center" rowspan="1" colspan="1">Reverse side</th><th align="center" rowspan="1" colspan="1">Front side </th><th align="center" rowspan="1" colspan="1">Reverse side</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Aspergillus flavus </italic></td><td align="center" rowspan="1" colspan="1">Yellow green </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="center" rowspan="1" colspan="1">Yellow green </td><td align="center" rowspan="1" colspan="1">Colourless </td><td align="center" rowspan="1" colspan="1">Yellow green </td><td align="center" rowspan="1" colspan="1">Colourless </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. terreus </italic></td><td align="center" rowspan="1" colspan="1">Brown </td><td align="center" rowspan="1" colspan="1">Dull brown </td><td align="center" rowspan="1" colspan="1">Brown </td><td align="center" rowspan="1" colspan="1">Dull brown </td><td align="center" rowspan="1" colspan="1">Brown </td><td align="center" rowspan="1" colspan="1">Dull brown </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. niger </italic></td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Pale to bright yellow </td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Pale to bright yellow </td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Pale to bright yellow </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Penicillium islandicum </italic></td><td align="center" rowspan="1" colspan="1">Greyish green</td><td align="center" rowspan="1" colspan="1">Orange to rust brown central area</td><td align="center" rowspan="1" colspan="1">Greyish green</td><td align="center" rowspan="1" colspan="1">Orange to rust brown central area</td><td align="center" rowspan="1" colspan="1">Greyish green</td><td align="center" rowspan="1" colspan="1">Orange to rust brown central area</td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>P. digitatum </italic></td><td align="center" rowspan="1" colspan="1">Greyish green to olive </td><td align="center" rowspan="1" colspan="1">Pale or brown </td><td align="center" rowspan="1" colspan="1">Dull yellow green </td><td align="center" rowspan="1" colspan="1">Pale or brown</td><td align="center" rowspan="1" colspan="1">Green olive </td><td align="center" rowspan="1" colspan="1">Pale </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Alternaria </italic></td><td align="center" rowspan="1" colspan="1">Grey to black</td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Grey to black</td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Grey to black</td><td align="center" rowspan="1" colspan="1">Black </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Cladosporium </italic></td><td align="center" rowspan="1" colspan="1">Olive to dark olive </td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Olive </td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Olive </td><td align="center" rowspan="1" colspan="1">Black </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Colletotrichum </italic></td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Pale grey </td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Pale grey </td><td align="center" rowspan="1" colspan="1">Black </td><td align="center" rowspan="1" colspan="1">Grey </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Curvularia </italic></td><td align="center" rowspan="1" colspan="1">Off-white to grey </td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Off-white to grey </td><td align="center" rowspan="1" colspan="1">Grey </td><td align="center" rowspan="1" colspan="1">Grey to black</td><td align="center" rowspan="1" colspan="1">Grey </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Fusarium </italic></td><td align="center" rowspan="1" colspan="1">White to grayish rose </td><td align="center" rowspan="1" colspan="1">Pale </td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Pale </td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Pale </td></tr><tr><td align="center" colspan="7" rowspan="1"><hr></hr></td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Geotrichum </italic></td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Pale </td><td align="center" rowspan="1" colspan="1">White </td><td align="center" rowspan="1" colspan="1">Pale </td><td align="center" colspan="2" rowspan="1">No growth</td></tr></tbody></table></table-wrap><table-wrap id="tab8" orientation="portrait" position="float"><label>Table 8</label><caption><p>Percentage abundance of bacterial isolates in juice samples.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Bacterial isolates</th><th align="center" rowspan="1" colspan="1">Orange juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Sweet orange juice<break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Carrot juice<break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Total number of samples</th><th align="center" rowspan="1" colspan="1">Percentage frequency </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Bacillus subtilis </italic></td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">12</td><td align="center" rowspan="1" colspan="1">40%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>B. cereus </italic></td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">17</td><td align="center" rowspan="1" colspan="1">56.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Escherichia coli </italic></td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">1</td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">20.0%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Serratia </italic></td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">14</td><td align="center" rowspan="1" colspan="1">46.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Leuconostoc </italic></td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">30.0%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Micrococcus </italic></td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">10.0%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Staphylococcus aureus </italic></td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">1</td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">16.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Lactobacillus </italic></td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">23.3%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Acetobacter </italic></td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">26.7%</td></tr></tbody></table><table-wrap-foot><fn><p>—: absent.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab9" orientation="portrait" position="float"><label>Table 9</label><caption><p>Percentage abundance of yeast isolates in juice samples.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Yeast isolates </th><th align="center" rowspan="1" colspan="1">Orange juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Sweet orange juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Carrot juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Total number of samples </th><th align="center" rowspan="1" colspan="1">Percentage frequency </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Pichia </italic></td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">19</td><td align="center" rowspan="1" colspan="1">63.3%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Saccharomyces </italic></td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">17</td><td align="center" rowspan="1" colspan="1">56.67%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida krusei </italic></td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">11</td><td align="center" rowspan="1" colspan="1">36.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Rhodotorula </italic></td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">24</td><td align="center" rowspan="1" colspan="1">80%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Candida parapsilosis </italic></td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">26.7%</td></tr></tbody></table><table-wrap-foot><fn><p>—: absent.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab10" orientation="portrait" position="float"><label>Table 10</label><caption><p>Percentage abundance of mould isolates in juice samples.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Mould isolates </th><th align="center" rowspan="1" colspan="1">Orange juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Sweet lime juice <break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Carrot juice<break></break>(<italic>n</italic> = 10)</th><th align="center" rowspan="1" colspan="1">Total number of samples </th><th align="center" rowspan="1" colspan="1">Percentage frequency = occurrence in observed samples/total no of samples </th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1"><italic>Aspergillus flavus </italic></td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">25</td><td align="center" rowspan="1" colspan="1">83.3%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. terreus </italic></td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">16</td><td align="center" rowspan="1" colspan="1">53.3%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>A. niger </italic></td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">1</td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">20%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Penicillium islandicum </italic></td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">23</td><td align="center" rowspan="1" colspan="1">76.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>P. digitatum</italic></td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">12</td><td align="center" rowspan="1" colspan="1">40%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Alternaria </italic></td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">14</td><td align="center" rowspan="1" colspan="1">46.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Cladosporium </italic></td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">9</td><td align="center" rowspan="1" colspan="1">30%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Colletotrichum </italic></td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">8</td><td align="center" rowspan="1" colspan="1">26.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Curvularia </italic></td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">2</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">5</td><td align="center" rowspan="1" colspan="1">16.7%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Fusarium </italic></td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">6</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">13</td><td align="center" rowspan="1" colspan="1">43.3%</td></tr><tr><td align="left" rowspan="1" colspan="1"><italic>Geotrichum </italic></td><td align="center" rowspan="1" colspan="1">4</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">3</td><td align="center" rowspan="1" colspan="1">7</td><td align="center" rowspan="1" colspan="1">23.3%</td></tr></tbody></table><table-wrap-foot><fn><p>—: absent.</p></fn></table-wrap-foot></table-wrap></floats-group></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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