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The Microflora of Frozen Passionfruit Nectar Base

机译：冷冻西番莲花蜜基地的微生物区系

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A considerable and varied microflora is introduced into passionfruit nectar base under present methods of production. In spite of the great acidity of the nectar base (pH range: 2.8 to 3.2), the high sucrose concentration (approximately 50%), and storage at -20 C, remnants of the microflora persist for a year or longer. During storage, however, there is a steady and gradual decrease, until after about 18 months the microflora is near to extinction. Sample regression lines show straight-line slopes for this diminution in numbers. A battery of nine media was used to grow a representative aerobic flora. Purified cultures of isolates were identified to genera. Yeasts were the most numerous organisms in all samples, followed by molds, bacteria, and streptomycetes. The bacteria were the first group to disappear during storage. No fecal streptococci or gram-negative bacilli were found in any samples.
机译：在目前的生产方法下，将大量不同的微生物区系引入到百香果花蜜基中。尽管花蜜碱的酸度很高（pH范围为2.8至3.2），蔗糖浓度较高（约50％），并在-20°C下储存，但微生物区系的残留物持续了一年或更长时间。但是，在储存过程中，细菌数量会逐渐减少，直到大约18个月后，菌群接近灭绝。样本回归线显示了数字减少的直线斜率。一连串的九种培养基被用来培养代表性的有氧菌群。分离株的纯化培养物被鉴定为属。酵母是所有样品中数量最多的生物，其次是霉菌，细菌和链霉菌。细菌是在储存过程中第一个消失的细菌。在任何样品中均未发现粪便链球菌或革兰氏阴性杆菌。

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