Microbiological properties of hog plum juice stored at 4 ± 2°C and 26 ± 2°C
| Storage temperature | Duration of storage (weeks) | TBC (CFU/mL) | TFC (CFU/mL) | TCC (CFU/mL) |
|---|---|---|---|---|
| 4 ± 2°C | 0 | ND | ND | ND |
| 2 | ND | ND | ND | |
| 4 | 1.0 ± 0.02c | 1.0 ± 0.82d | ND | |
| 6 | 1.2 ± 0.03c | 2.5 ± 0.05c | ND | |
| 8 | 2.0 ± 0.04b | 2.5 ± 0.05c | ND | |
| 26 ± 2°C | 0 | ND | ND | ND |
| 2 | 1.1 ± 0.01c | 1.1 ± 0.04d | ND | |
| 4 | 1.5 ± 0.02bc | 2.3 ± 0.05c | ND | |
| 6 | 1.6 ± 0.01bc | 3.2 ± 0.05b | ND | |
| 8 | 3.3 ± 0.04a | 5.0 ± 0.05a | ND |
| Storage | Duration of | TBC | TFC | TCC |
|---|---|---|---|---|
| 4 ± 2°C | 0 | ND | ND | ND |
| 2 | ND | ND | ND | |
| 4 | 1.0 ± 0.02c | 1.0 ± 0.82d | ND | |
| 6 | 1.2 ± 0.03c | 2.5 ± 0.05c | ND | |
| 8 | 2.0 ± 0.04b | 2.5 ± 0.05c | ND | |
| 26 ± 2°C | 0 | ND | ND | ND |
| 2 | 1.1 ± 0.01c | 1.1 ± 0.04d | ND | |
| 4 | 1.5 ± 0.02bc | 2.3 ± 0.05c | ND | |
| 6 | 1.6 ± 0.01bc | 3.2 ± 0.05b | ND | |
| 8 | 3.3 ± 0.04a | 5.0 ± 0.05a | ND |
Values are means of duplicate samples, each analyzed in triplicate (n = 6) ± standard deviation. Means with different superscripts within the same column are significantly different at p < 0.05. TBC, total bacterial count; TFC, total fungal count; TCC, total coliform count; ND, not detectable