Konu: Meyve suyu analizi

	: Name Of Experıment:Mıcrobıologıcal Analysıs Of Fruıt Juıces
	: Doc
	: Hatice ÇATAL

PURPOSE:
Our aim of this experiment was to calculate the number of microorganism’s by using Total Plate Count , Mold and Yeast Counts methods in PCA(plate count agar) and PDA(potato dextrose agar) for open(tangerine),cherry and peach juices under the sterilized conditions.

THEORY:
Fruit juices may be obtained directly from fruits such as grape,cherries,berries,apples etc..Fruit juice drinks may contain 5 to 20 % or more juice and 40 to 60 %juices in concentrates.High sugar content reduce water activity of these products,in which the concentrates can be about 0.9.The low pH of juices and concentrates limits the organisms that can survive or grow.For example; the pH range of lemon or lime juice is 2.2 to 2.6; and none of the spoilage bacteria survive;in orange juice pH 3.4 to 4.0 Lactobacillus,Leuconostoc ,yeast and molds can survive.

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