[Microflora in pasteurized fruit juices in Venezuela].

A total of 96 pasteurized fruit juice samples obtained at retail level and packed in pure-pak containers were analyzed, to determine their pH and mould yeasts counts. The isolated microflora were identified by macroscopic and microscopic techniques besides biochemical reactions. The pH rate values were the following: cocktail fruit, pH 2.3-4.3; orange, pH 2.8-3.7; passion fruit, pH 2.3-3.7; and tamarind, pH 2.5-3.7. The yeast and mould counts per ml were: cocktail fruit, 0-8.0 x 10(3), orange, 1.0 x 10(2)-4.5 x 10(3); passion fruit, 0-7.7 x 10(3), and tamarind, 0-6.0 x 10(2). The predominance of yeasts over the fungi in almost all the juices is evident; the only exception was tamarind juice. The genera of the yeasts commonly isolated were: Candida, Rhodotorula, Saccharomyces and Pichia, and among the fungi: Aspergillus, Penicillium and Cladosporium. Yeasts are probably the main cause of spoilage in these pasteurized fruit juices.