Microorganisms affecting Post-Harvest Sucrose Losses in Sugarcane

Misra, Varucha; Mall, A. K.; Pathak, Ashutosh; Solomon, S.; Kishor, Ram

doi:10.20546/ijcmas.2017.607.361

Cited by 14 publications

(17 citation statements)

References 13 publications

(20 reference statements)

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“…However, result from Table 4 shows higher count than the maximum bacterial load permitted by the Gulf Standards 2000which is 1.0 × 10 4 per mL of juice consumed. Even so, both values obtained in the study were lower than the value reported by Misra et al (2017) which was in the ranged of 10 6 to 10 9 CFU/mL of microorganisms in sugarcane juice. Silva et al (2016) reported that moulds and yeasts are commonly found in freshly pressed sugarcane juice and a study by Milintawisamai et al (2009) reported that in sugarcane juice, the microbial contamination found is mainly yeast.…”

Section: Antioxidant Properties Of Fresh Sugarcane Juicecontrasting

confidence: 83%

Physicochemical, Antioxidant and Microbial Properties of Fresh Black Stem Sugarcane Juice with Addition of Calamansi Juice

Noor¹,

Murad²,

Effarizah³

2018

JSM

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This study was designed to determine the physicochemical, antioxidant and microbial properties of fresh sugarcane juice with calamansi juice addition. The sugarcane that was used in the experiments was the black cane variety (Saccharum officinarum). Sugarcane pressed with and without their peel was juiced and added with calamansi juice before analysis was carried out. Standard method was used to analyse physicochemical properties such as pH, total soluble solids, acidity and colour of sugarcane juice. Total phenolic content (TPC), DPPH and FRAP assay were conducted for antioxidant properties. Total plate count and yeast and mould count were carried out for the microbiological analyses. Two way analysis of variance (ANOVA) shows significant (p<0.05) difference on colour of sugarcane juiced after extraction with and without peel. There were no significant (p>0.05) difference shown for pH, acidity and total soluble solids of sugarcane juice pressed with and without peel. Sugarcane juice pressed with peel produced higher antioxidant value compared to sugarcane pressed without peel. However, sugarcane juice pressed without peeled showed a lower microbial count compared to sugarcane juice pressed with peel. The addition of calamansi juice proved to have significant (p<0.05) effect on colour, antioxidant and microbial count of the sugarcane juices.

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Section: Antioxidant Properties Of Fresh Sugarcane Juicecontrasting

confidence: 83%

Physicochemical, Antioxidant and Microbial Properties of Fresh Black Stem Sugarcane Juice with Addition of Calamansi Juice

Noor¹,

Murad²,

Effarizah³

2018

JSM

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“…Over 400 species of actinomycetes, bacteria, and fungi are associated with sugarcane and its products (Stevenson and Rands, 1938). After milling, Penicillium, Lactobacillus, Leuconostoc, and yeast invade the stored sugarcane (Hector et al, 2015;Misra et al, 2017;Misra et al, 2019). These acid-producing microorganisms are the principal cause of deterioration, which lowers the sucrose content, juice purity, and pH, especially under anaerobic conditions such as mud-coated canes and the cane stored in large piles with poor ventilation (Solomon, 2009;Misra et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…The glucose and fructose are converted to organic acids and mannitol by the enzymes secreted by these microorganisms. Besides these external microbes, the endophytic microbial ora viz., Acetobacter, Enterobacter, Pseudomonas, Aeromonas, Vibrio, Bacillus, and lactic acid group are also responsible for the deterioration of juice quality during staling (Suman et al, 2000;Misra et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Fungal Deterioration of the Bagasse Storage from the Harvested Sugarcane

Peng

Yao

Wang

et al. 2021

Preprint

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Background Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane is necessary after harvesting because of rapid sucrose losses and deterioration of stalks. This study was conducted to fill the knowledge gap regarding the exploration of fungal communities in harvested deteriorating sugarcane. Experiments were performed on simulating production at 30 ℃ and 40 ℃ after 0, 12, and 60 hours (h) of sugarcane harvesting and powder-processing. Results Both pH and sugar content declined significantly within 12 h. Fungal taxa were unraveled using ITS amplicon sequencing. With the increasing temperature, the diversity of the fungal community decreased over time. The fungal community structure significantly changed within 12 h of bagasse storage. Before storing, the dominant genus (species) in bagasse was Wickerhamomyces (W. anomalus). Following storage, at 30 ℃ and 40°C, Kazachstania (K. humilis) and Saccharomyces (S. cerevisiae) gradually grew, becoming abundant fungi. We found that the bagasse at different temperatures had a similar pattern after storage for the same intervals, indicating that the temperature was the primary cause for the variation of core features. Moreover, the impact of dominant fungal species on sugar content and pH of stored sugarcane juice was investigated. Also, the correlation between top fungal genera and significant environmental factors was assessed. Conclusions The study highlighted the importance of timeliness to refine sugar as soon as possible after harvesting the sugarcane crop. The lessons learned from this research are vital for sugarcane growers and the sugar industry for minimizing postharvest losses.

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“…Under favorable condition, this bacterium undergoes multiplication to form nodular colonies. Harvested canes have been reported to be more infected with this bacterium [ 6 , 14 ]. Studies have indicated that this bacterium and dextran formation is more in stale canes than in freshly harvested canes [ 4 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of chemical treatments on Leuconostoc bacteria from harvested stored cane/stale cane

Misra

Solomon²,

Mall

et al. 2020

Biotechnology Reports

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Highlights Leuconostoc sp . is responsible for low sugar recovery in post-harvest sugar industry. Benzalkonium chloride along with sodium metasilicate, is beneficial in limiting the growth and proliferation of Leuconostoc sp . Eco-friendly compounds, pine oil and salt water is effective in controlling Leuconostoc sp .

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Microorganisms affecting Post-Harvest Sucrose Losses in Sugarcane

Cited by 14 publications

References 13 publications

Physicochemical, Antioxidant and Microbial Properties of Fresh Black Stem Sugarcane Juice with Addition of Calamansi Juice

Physicochemical, Antioxidant and Microbial Properties of Fresh Black Stem Sugarcane Juice with Addition of Calamansi Juice

Fungal Deterioration of the Bagasse Storage from the Harvested Sugarcane

Impact of chemical treatments on Leuconostoc bacteria from harvested stored cane/stale cane

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