Changes in Resident Bacteria, pH, Sucrose, and Invert Sugar Levels in Sugarbeet Roots During Storage-Reference-Cited by-同舟云学术

Changes in Resident Bacteria, pH, Sucrose, and Invert Sugar Levels in Sugarbeet Roots During Storage

Published:1976-05 Issue:5 Volume:31 Page:754-757
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Cole D. F.¹,Bugbee W. M.¹

Affiliation:

1. Agricultural Research Service, North Dakota Agricultural Experiment Station, North Dakota State University, Fargo, North Dakota 58102

Abstract

Stored sugarbeet roots began fermenting within 24 h after oxygen was depleted at 26 C when the resident bacterial populations increased dramatically. Most of the bacteria present after anaerobic storage for 7 days at 26 C could hydrolyze sucrose in vitro. Although pH and sucrose levels decreased and invert sugar levels increased with time in aerobic storage at 26 C, these processes were significantly accelerated in beets stored anaerobically at 26 C. Under oxygen-depleted storage conditions at 26 C, the sucrose content was almost completely lost after 21 days.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.31.5.754-757.1976

Reference7 articles.

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3. DeWhalley H. C. S. (ed.). 1964. Methods of sugar analysis. Elsevier Publishing Co. Amsterdam Holland.

4. McGinnis R. A. (ed.). 1972. Beet-sugar technology. Beet Sugar Development Foundation Fort Collins Colo.

5. Establishment of an inactive population ofErwinia carotovora in healthy cucumber fruit;Meneley J. C.;Phytopathology,1975

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