Investigation of the Microbial Ecology of Commercial Grapefruit Sections 1.

Commercially prepared grapefruit sections were qualitatively surveyed for microorganisms prior to heat processing. The micro flora included 7 genera of yeasts ( Candida , Cryptococcus , Hansenula , Rhodotorula , Saccharomyces , Torulaspora , Trichosporon , Zygosaccharomyces ), 12 genera of molds ( Aspergillus , Aureobasidium pullulans , Byssochlamys , Cladosporium , Fonseceae , Fusarium , Geotrichum , Mucor , Penicillium , Rhizopus , Trichoderma , Trichophyton ), and 2 of bacteria ( Lactobacillus and Leuconostoc ). A quantitative analysis of the native microflora indicated that the overall microbial population was capable of significant growth (p ≥ 0.05) at 25°C within 2 to 4 h in the unprocessed product.