ISOLATION AND IDENTIFICATION OF DETERIORATIVE MICRORGANISMS OF CANNED PEELED TOMATOES

Abstract

Samples of canned peeled tomato, flavour altered were analyzed for identification of deteriorative microorganisms. After incubation at 35°C for 7 days, 20 g were taken from the samples and transferred to a medium for enrichment. For growth of possible different microorganisms in the product, samples were transferred to selective and common enrichment media. Microorganisms developed were isolated and biochemical analysis were performed. Bacillus, Planococcus and Micrococus were identified. Results were usefuI for food industries to improve their technological processes and, as a consequence, contributed to a better quality control of processed foods.