Exploring the growth characteristics of for controlling juice spoilage with zero additives.

Fruit juice spoilage that caused by contaminated has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of () in controlling juice spoilage caused by . In this work, simulative models for the growth and metabolism of were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 ℃) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of . In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with significantly improved. This work provided a clear exploration of growth characteristics of by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.