Viability of Lactobacillus plantarum in Orange Juice under Low pH and Temperature Conditions

摘要: A strain of Lactobacillus plantarum, isolated from fermenting orange juice (OJ), was inoculated into unpasteurized or reconstituted OJ and held under low pH/low temperature conditions. Viability decreased more rapidly at subfreezing temperatures near – 5°C than lower higher temperatures. 0.37 log CFU/mL/hr - 6.6°C 0.05 18°C. Rates population decrease in frozen samples were about three times greater unfrozen the same temperature. An inverse linear relationship existed between rate (log CFU/mL/day) 7°C pH, with pH 4.1, 1 cycle 3.5 (0.024 0.60, respectively).