Investigation of the Microbial Ecology of Commercial Grapefruit Sections

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Abstract
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.