ABSTRACT

Microorganisms associated with deterioration of orange juice during storage were investigated. Bacteria isolated from orange juice included Lactobacillus specie, Staphylococcus aureus and Bacillus sp. Fungi isolates included Rhizopus sp. Candida sp. Alternaria sp. and Aspergillus species. The highest bacterial count was 3.4x10⁴cfu/ml from the control sample at the 5th day. Pasteurized sample with sodium benzoate has the lowest bacterial count of 2.7x10²cfu/ml. The highest Lactobacilli count was 6.4x10³cfu/ml from the control sample at the 7th day of storage while the pasteurized with sodium benzoate has the least count of 3.7x10² cfu/ml. The fungal count in the control sample was 3.6x10⁴ cfu/ml followed by pasteurized without preservative sample, which has 2.6x10⁴cfu/ml. Pasteurized sample with potassium sorbate has 2.2x 10⁴cfu/ml of fungi and the least count of 3.8x10³cfu/ml was obtained in the pasteurized with sodium benzoate. The use of 0.4% (w/v) of both potassium sorbate and sodium benzoate with pasteurization was effective in reducing the microbial load of the sample, but the more appreciable inhibitory effect was exhibited by sodium benzoate.