Aërobacter aërogenes as a Cause of Ropiness in Maple Sirup

Abstract

INDUSTRIAL ANDENGINEERING CHEMISTRY 349 duction was due chiefly to lower prices; the quantity imported, 2,361,000 pounds, was only about 40 per cent under that of the year before.Gums, Resins, and Naval Stores A large increase in imports of shellac made it the leading article in the gums and resins group in point of value, surpassing chicle, although the chewing gum material also registered a good gain.

Identification of the Bacterial Community of Maple Sap by Using Amplified Ribosomal DNA (rDNA) Restriction Analysis and rDNA Sequencing

“…Results obtained emphasize the need to elaborate strategies to control microbial contamination of the taphole, since this contamination will serve as inoculum for the sap collection and holding system. Research in the past has demonstrated that microorganisms can adversely affect the quality of maple syrup (5,15,18,21). This quality is primarily based on the color, flavor, and texture of maple syrup.…”

Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence

“…Research in this field has already demonstrated that the sanitary quality of maple sap has an effect on the physicochemical and sensory quality of maple syrup (Edson 1912). Some of these effects are undesirable and result in syrups that are dark in color (Morselli and Whalen 1991), present off-flavors or have a "ropy" texture (Fabian and Buskirk 1935;Holgate 1950). The microorganisms in maple sap play a role in the enzymatic hydrolysis of sucrose-producing reducing sugars (glucose and fructose), and these sugars are responsible for the dark color and the intense caramel flavor that arise during evaporation, masking the characteristic maple flavor of syrup (Naghski and Willits 1957).…”

Slime-producing Coliform and Coliform-like Bacteria

“…Slime-forming varieties of Aerobacter bear a close resemblance to the ropy and viscous growths described by Beckwith (1931), Fabian and Buskirk (1935), Caminita et al (1943a); also to the descriptions given in Bergey's Manual of Determinative Bacteriology (1939) for Aerobacter aerogenes (Kruse) Beijerinck and Aerobacter cloacae (Jordan) Bergey et al…”

“…Yale (1933) states that Aerobacter aerogenes is predominant in ropy milk and cream. A variety of Aerobacter aerogenes was found by Fabian and Buskirk (1935) to cause ropiness in maple syrup. A case of ropiness in tea is reported caused by Aerobacter aerogenes in a water supply (Green et al, 1940).…”