Growth of Asaia spp. in Flavored Mineral Water - Evaluation of the Volumetric “Bottle Effect”

Authors

  • Dorota KrÄ™giel Institute of Fermentation Technology and Microbiology, Lodz University of Technology
  • Hubert Antolak Institute of Fermentation Technology and Microbiology, Lodz University of Technology

Keywords:

Asaia spp., Growth, Flavored water, Packaging materials, Bottle effect

Abstract

This study evaluates the growth of acetic acid bacteria Asaia spp. in fruit flavored mineral water in both plastic and glass bottles with different volumes. Two strains of bacteria A. bogorensis and A. lannensis were isolated from spoiled soft drinks. Bacterial growth was analyzed using the plate count method and light microscopy. The results indicate that the tested strains of Asaia spp. exhibit the better growth in the polytereftalate bottles with small volumes: 0.33 L and 0.5 L. The microscopic observations documented that these bacteria are able to form visible cell co-aggregates after 2-week period storage at 25oC. Using glass as packaging material allows for the slower growth of Asaia spp. and contributes to improving the microbiological stability of fruit-flavored mineral waters.

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Published

2016-07-28

Issue

Vol. 3 No. 2 (2016)

Section

Articles

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