Please use this identifier to cite or link to this item:
http://repository.kln.ac.lk/handle/123456789/12558
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Siriwardana, H. | |
dc.contributor.author | Abeywickrama, K.P. | |
dc.contributor.author | Herath, I. | |
dc.date.accessioned | 2016-04-08T05:28:49Z | |
dc.date.available | 2016-04-08T05:28:49Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Siriwardana, H., Abeywickrama, K. and Herath, I., 2016. Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata× Musa balbisiana, ABB Group) as Affected by Pre-treatments. Journal of Agricultural Sciences, 11(1): pp 24-34. | en_US |
dc.identifier.uri | ||
dc.identifier.uri | http://repository.kln.ac.lk/handle/123456789/12558 | |
dc.description.abstract | Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C for a week. Effect of several identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM) were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and this observation was significantly different from the control (p<0.05). The present study has shown that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria. | en_US |
dc.language.iso | en | en_US |
dc.subject | Minimal processing | en_US |
dc.subject | Alukesel banana | en_US |
dc.subject | pre-treatments | en_US |
dc.subject | microbiological quality | en_US |
dc.title | Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata× Musa balbisiana, ABB Group) as Affected by Pre-treatments | en_US |
dc.type | Article | en_US |
Appears in Collections: | Chemistry Botany |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Microbial Status of Fresh Cut.pdf | 380.07 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.