<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml">Fruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different storage conditions. The aim of this study was to determine the degree of yeast contamination of freshly squeezed juices in three large supermarkets in Zagreb, Croatia. The analysis included 84 juice samples obtained from freshly squeezed orange, lemon, grapefruit, and apples. Their acidity varied between pH 2.1 and pH 4.9. Juice samples were plated directly on Sabouraud 4 % glucose Agar (Merck, 1.05438) and processed according to standardised methods (HRN ISO 7954:2002). Yeasts were isolated in all 84 samples and ranged between 0.005×103 and 23×103 colony forming units per mL (CFU mL-1). The most common yeasts identified using the API 20C AUX yeast kit included <italic>Candida guillermondii, C. krusei, C. famata, C. spherica, C. colliculosa, C. albicans, Trichosporon mucoides, Kloeckera</italic> spp. and yeast-like fungus <italic>Cryptococcus neoformans. C. guillermondii</italic> prevailed in 55.95 % of all samples.</abstract>

Fruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different storage conditions. The aim of this study was to determine the degree of yeast contamination of freshly squeezed juices in three large supermarkets in Zagreb, Croatia. The analysis included 84 juice samples obtained from freshly squeezed orange, lemon, grapefruit, and apples. Their acidity varied between pH 2.1 and pH 4.9. Juice samples were plated directly on Sabouraud 4 % glucose Agar (Merck, 1.05438) and processed according to standardised methods (HRN ISO 7954:2002). Yeasts were isolated in all 84 samples and ranged between 0.005×103 and 23×103 colony forming units per mL (CFU mL-1). The most common yeasts identified using the API 20C AUX yeast kit included Candida guillermondii, C. krusei, C. famata, C. spherica, C. colliculosa, C. albicans, Trichosporon mucoides, Kloeckera spp. and yeast-like fungus Cryptococcus neoformans. C. guillermondii prevailed in 55.95 % of all samples.

Prevalence of Candida Species in Fresh Fruit Juices

Laboratory for Food Hygiene, Veterinary Station Zagreb, Croatia

Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Archives of Industrial Hygiene and Toxicology

{"article-title":"Prevalence of Candida Species in Fresh Fruit Juices"}

Fruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different...

Prevalence of Candida Species in Fresh Fruit Juices

Data publikacji: 07 sty 2010

Zakres stron: 443 - 447

DOI: https://doi.org/10.2478/10004-1254-60-2009-1991

Słowa kluczowe
bezalkoholni napitak, kvasci, zdravstveni rizik

This content is open access.

Prevalence of Candida Species in Fresh Fruit Juices

Data publikacji: 07 sty 2010

Zakres stron: 443 - 447

DOI: https://doi.org/10.2478/10004-1254-60-2009-1991

Słowa kluczowebezalkoholni napitak, kvasci, zdravstveni rizik

This content is open access.

Słowa kluczowe
bezalkoholni napitak, kvasci, zdravstveni rizik