MICROBIOLOGIA DE LOS ALIMENTOS

286 MICROBIOLOGIA DE LOS ALIMENTOS
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Los concentrados de jugos de frutas y de hortalizas, debido a su acidez y a su
concentración de azúcar elevadas, favorecen la multiplicación de las levaduras y
de las especies ácidotolerantes y sacarotolerantes de los géneros Leuconostoc y
Lactobacillus. Estos concentrados se suelen enlatar y posteriormente son sometidos
a tratamiento térmico o se congelan. El tratamiento térmico destruye los
microorganismos importantes que podrían producir alteraciones, mientras que la
congelación inhibe el crecimiento de los citados microorganismos.
BlBLlOGRAFlA
Frutas y hortalizas
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