The Microflora of Frozen Passionfruit Nectar Base

Abstract

A considerable and varied microflora is introduced into passionfruit nectar base under present methods of production. In spite of the great acidity of the nectar base (pH range: 2.8 to 3.2), the high sucrose concentration (approximately 50%), and storage at -20 C, remnants of the microflora persist for a year or longer. During storage, however, there is a steady and gradual decrease, until after about 18 months the microflora is near to extinction. Sample regression lines show straight-line slopes for this diminution in numbers. A battery of nine media was used to grow a representative aerobic flora. Purified cultures of isolates were identified to genera. Yeasts were the most numerous organisms in all samples, followed by molds, bacteria, and streptomycetes. The bacteria were the first group to disappear during storage. No fecal streptococci or gram-negative bacilli were found in any samples.