Microbiology testing of Pasteurized Fruit juices

Good day ifsqn members!

 

I would like to have your opinion or comments about the micro analysis of fruit juices. Currently, we have pre-incubation of finished products (FGs) for three days before the actual testing. Why it is necessary to pre-incubate? Can we analyze the FGs immediately after production?

 

My thought is to resuscitate cells since they were exposed in high temp. (Pasteurization). But is there any other principle behind it?

 

Thanks!

I am not a microbiologist so please take my answer on a hands-on experience basis. Most of the media which you use to enumerate the bacteria will have a requirement of minimum number of cells to be present to express itself in the media. Generally, when we do the analysis of pasteurized products we enrich it in peptone water and take it for further analysis. I am taking an educated guess in your case you are pre incubating it for enrichment.  

 

Also, it could be for checking the thermostable microorganism which can destroy your product. 

Thanks! That’s helpful. Yes, you’re right. Instead of using peptone water, we pre-incubate pasteurized juices before direct plating. We do this to recover injured cells, if present.

Thank you again!