scholarly journals Gluconacetobacter sp. gel_SEA623-2, bacterial cellulose producing bacterium isolated from citrus fruit juice

2017 ◽  
Vol 24 (2) ◽  
pp. 314-319 ◽  
Author(s):  
S.S. Kim ◽  
S.Y. Lee ◽  
K.J. Park ◽  
S.M. Park ◽  
H.J. An ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Fruit Juice ◽  
Citrus Fruit

scholarly journals Foundational Study On Citrus Fruit Juice I

1973 ◽  
Vol 42 (3) ◽  
pp. 280-287
Author(s):  
Yasuji YOSHIDA ◽  
Takao IKEGAMI
Keyword(s):  
Fruit Juice ◽  
Citrus Fruit

scholarly journals Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

2016 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Olusola Oluwole ◽  
Oluwole David ◽  
Christopher Falegan ◽  
Biodun Awojuyigbe ◽  
Olatunji Olajide
Keyword(s):  
Physicochemical Properties ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Storage Period ◽  
Apple Fruit ◽  
Fruit Juices ◽  
Pineapple Juice ◽  
Orange Fruit ◽  
Total Bacteria

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

scholarly journals Biosintesis dan Karakterisasi Selulosa Bakteri menggunakan Media Sari Pedada (Sonneratia caseolaris) dan Kundur (Benincasa hispida)

2019 ◽  
Vol 9 (01) ◽  
pp. 1
Author(s):  
Dian Fitriarni ◽  
Irianto Sastro Prawiro ◽  
Nenengsih Verawati ◽  
Wedi Hardiansyah ◽  
Dwi Aprianti
Keyword(s):  
Bacterial Cellulose ◽  
Fruit Juice ◽  
Raw Materials ◽  
Nitrogen Sources ◽  
Dry Weight ◽  
Green Bean ◽  
Sonneratia Caseolaris ◽  
Benincasa Hispida ◽  
The Right ◽  
Different Characteristics

Selulosa bakteri merupakan satu produk yang telah banyak diaplikasikan pada bidang medis, pangan, dan bahkan dapat menjadi bahan baku alternatif untuk mengganti beberapa jenis produk berbahan baku selulosa tumbuhan. Banyak faktor yang berpengaruh terhadap kualitas selulosa bakteri yang dihasilkan seperti bahan baku dan sumber nitrogen untuk media fermentasi. Penelitian ini bertujuan untuk mengetahui karakteristik selulosa bakteri dari hasil fermentasi menggunakan dua media dari sari buah pedada dan kundur dengan berbagai sumber nitrogen berbeda. Sari buah kundur dan sari buah pedada memiliki karakteristik berbeda sehingga mempengaruhi formulasi bahan yang digunakan. Kedua media yang digunakan dimodifkasi dengan penambahan berbagai sumber nitrogen untuk melihat bagaimana karakteristik selulosa bakteri yang dihasilkan. Penelitian dilakukan melalui tahapan eksperimen untuk mendapatkan formulasi yang tepat agar diperoleh ketebalan selulosa maksimal. Berdasarkan hasil karakterisasi selulosa bakteri, berat kering selulosa yang dihasilkan menggunakan media sari buah pedada dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 0,37 g/L, 0,52 g/L, dan 2,23 g/L, sedangkan selulosa yang dihasilkan menggunakan media sari buah kundur dengan penambahan urea, yeast, ekstrak kecambah kacang hijau berturut turut 1,3 g/L, 0,32 g/L, dan 5,43 g/L. AbstractBacterial cellulose is a product that has been widely applied in the medical, food, and even alternative raw materials for replacing several types of products made from plant cellulose. Many factors influence the quality of bacterial cellulose produced such as raw materials and nitrogen sources for fermentation media. This study aims to determine the characteristics of bacterial cellulose from fermentation using two different media of pedada juice and gourd with various nitrogen sources. Kundur fruit juice and pedada fruit juice have different characteristics so that affect the formulation of the ingredients used. The two media used were modifed by adding various nitrogen sources to see how the characteristics of bacterial cellulose produced. The research was carried out through experimental stages to obtain the right formulation to produce maximum cellulose thickness. Based on the characterization result of bacterial cellulose, the dry weight obtained from the use of pedada fruit juice media using urea, yeast, green bean was in the amount of 0.37 g/L, 0.52 g/L, and 2.23 g/L, respectively. On the other hand bacterial cellulose produced from the use of kundur fruit juice media with the same nitrogen source was obtained with the dry weight of 1.38 g/L, 0.32 g/L, and 5.43 g/L, respectively. Keywords: bacterial cellulose, pedada, kundur, yeast, green bean  

scholarly journals 1-Methylcyclopropene (1-MCP) Application Influences Citrus Juice Color and Vitamin C Concentration in Postharvest Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816B-816
Author(s):  
Huating Dou* ◽  
Gary A. Coates
Keyword(s):  
Quality Management ◽  
Relative Humidity ◽  
Vitamin C ◽  
Grapefruit Juice ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Fruit Color ◽  
Postharvest Quality ◽  
Citrus Juice ◽  
The Third

Influence of 1-MCP application in citrus fruit juice color and vitamin C concentration was determined for `Fallglo' tangerines, `Valencia' oranges, and white `Marsh' grapefruit. MCP was applied at 500 μL·L-1 for `Fallglo', and 1000 μL·L-1 for `Valencia' oranges and `Marsh' grapefruit at 75 °F for 7 hours in a container of 3' × 3' × 3.5' dimension. After three months storage at 40 °F and 93% relative humidity, vitamin C concentration in juice (mg/100 mL) was higher in MCP treated than non-treated `Valencia' oranges (37.1 vs. 30.6) and `Fallglo' tangerines (26.9 vs. 24.0). No difference was found in vitamin C concentration from `Marsh' grapefruit juice either treated (27.9) or non-treated (28.7) with MCP. Forty percent of vitamin C concentration was lost from one month after packing to the third month in storage for white `Marsh' grapefruit. Vitamin C loss was much slower for tangerines in comparison to grapefruit in postharvest. Juice color was not influenced by the MCP application for `Valencia' oranges while Hue and Chroma were improved in treated fruits for `Fallglo' tangerines and `Marsh' grapefruit compared to non-treated fruits. Applying MCP before degreening reduced vitamin C degradation 6 weeks after packing but not at 12 weeks for `Fallglo' tangerines. However, fruit color was improved at 6 and 12 weeks of storage. These results are important for postharvest quality management of citrus fruit and juice.

scholarly journals Urine flavonoids and plasma carotenoids in the validation of fruit, vegetable and tea intake during pregnancy in the Norwegian Mother and Child Cohort Study (MoBa)

2007 ◽  
Vol 10 (8) ◽  
pp. 838-847 ◽  
Author(s):  
Anne Lise Brantsæter ◽  
Margaretha Haugen ◽  
Salka E Rasmussen ◽  
Jan Alexander ◽  
Sven Ove Samuelsen ◽  
...  
Keyword(s):  
Cohort Study ◽  
Fruit Juice ◽  
Citrus Fruit ◽  
Fruit Intake ◽  
Food Diary ◽  
Carotenoid Concentration ◽  
Food Frequency ◽  
Validity Coefficient ◽  
Triangular Method ◽  
Mother And Child

AbstractObjectiveTo validate a new food-frequency questionnaire (FFQ) for measuring the intake of fruit, vegetables and tea reported by women participating in the Norwegian Mother and Child Cohort Study (MoBa).DesignIntake of fruits, vegetables and tea estimated by the FFQ was compared with urinary flavonoid excretion, plasma carotenoid concentration and intake measured by a 4-day weighed food diary (FD). The triangular method was applied to calculate FFQ validity coefficients using two independent biomarkers.Setting and subjectsOne hundred and nineteen women participating in MoBa.ResultsThe FFQ estimate of fruit intake was significantly correlated with urine phloretin (r = 0.33), citrus fruit/juice with urine hesperetin (r = 0.44), cooked vegetables with plasma α-carotene (r = 0.37), and tea with urine kaempferol (r = 0.41) (P < 0.01 for all). On average, 60% of the participants fell into the same or adjacent quintiles when classified by FFQ and biomarkers. Significant correlations between the FFQ and FD were found for fruit (r = 0.39), vegetables (r = 0.34), juices (r = 0.50) and tea (r = 0.53). The FFQ validity coefficient was 0.65 for citrus fruit/juice and 0.59 for cooked vegetables as calculated by the triangular method.ConclusionsThe validation study shows that the MoBa FFQ can be used to estimate fruit, juice, vegetable and tea intake in pregnant Norwegian women, and to rank individuals within the distribution.

scholarly journals Association between overall fruit and vegetable intake, and fruit and vegetable sub-types and blood pressure: the PRIME study (Prospective Epidemiological Study of Myocardial Infarction)

2020 ◽  
pp. 1-11 ◽  
Author(s):  
Nour A. Elsahoryi ◽  
Charlotte E. Neville ◽  
Christopher C. Patterson ◽  
Gerry J. Linden ◽  
Marie Moitry ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Fruit Juice ◽  
Vegetable Intake ◽  
Citrus Fruit ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable ◽  
Comparative Effect ◽  
Related Factors ◽  
Cross Sectional ◽  
Prospective Epidemiological Study

Abstract Increased fruit and vegetable (FV) intake is associated with reduced blood pressure (BP). However, it is not clear whether the effect of FV on BP depends on the type of FV consumed. Furthermore, there is limited research regarding the comparative effect of juices or whole FV on BP. Baseline data from a prospective cohort study of 10 660 men aged 50–59 years examined not only the cross-sectional association between total FV intake but also specific types of FV and BP in France and Northern Ireland. BP was measured, and dietary intake assessed using FFQ. After adjusting for confounders, both systolic BP (SBP) and diastolic BP (DBP) were significantly inversely associated with total fruit, vegetable and fruit juice intake; however, when examined according to fruit or vegetable sub-type (citrus fruit, other fruit, fruit juices, cooked vegetables and raw vegetables), only the other fruit and raw vegetable categories were consistently associated with reduced SBP and DBP. In relation to the risk of hypertension based on SBP >140 mmHg, the OR for total fruit, vegetable and fruit juice intake (per fourth) was 0·95 (95 % CI 0·91, 1·00), with the same estimates being 0·98 (95 % CI 0·94, 1·02) for citrus fruit (per fourth), 1·02 (95 % CI 0·98, 1·06) for fruit juice (per fourth), 0·93 (95 % CI 0·89, 0·98) for other fruit (per fourth), 1·05 (95 % CI 0·99, 1·10) for cooked vegetable (per fourth) and 0·86 (95 % CI 0·80, 0·91) for raw vegetable intakes (per fourth). Similar results were obtained for DBP. In conclusion, a high overall intake of fruit, vegetables and fruit juice was inversely associated with SBP, DBP and risk of hypertension, but this differed by FV sub-type, suggesting that the strength of the association between FV sub-types and BP might be related to the type consumed, or to processing or cooking-related factors.

scholarly journals IDENTIFIKASI POTENSI SARI BUAH JERUK MENJADI LISTRIK SEBAGAI SUMBER BELAJAR FISIKA MATERI ARUS LISTRIK SISWA SMP KELAS IX

2014 ◽  
Vol 2 (2) ◽  
Author(s):  
Fitriyaningsih . ◽  
Partono .
Keyword(s):  
Laboratory Study ◽  
Fruit Juice ◽  
Ph Value ◽  
Citrus Fruit ◽  
Lemon Juice ◽  
Research Data ◽  
Anova Analysis ◽  
Learning Resource ◽  
The Difference ◽  
Citrus Varieties

The purpose of this study was 1. To know potential of different citrus fruit juice varieties into electricity. 2. To know juice of citrus varieties that have the potential to be superior in electrical 3. To know piece of research that can be used as a learning resource. 4. To know learning resources that can be generated from the research. The place is a laboratory study was conducted of science, University of Muhammadiyah Metro May 25, 2014. Oranges juice were taken from five different varieties are citrus, lime, tangerine, grapefruit, and lime. There are three variations of existing experiments in the study of differences in varieties, differences in the distance between the electrodes, and the difference in volume. There are five treatments and five repetitions in this experiment. In the process the research data used ANOVA analysis of non-parametric Kruskal Wallis test. The experimental results showed that the juice that comes from different varieties have different potentials in into electricity. Lemon juice is the most superior varieties as electricity. Part of research that can be used as a learning resource that the pH value of each citrus varieties, the use of digital multitester, and the voltage generated. The results of this study can benefit as a learning resource in the form of worksheets. 

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