Research Article
Microbes Associated with Freshly Prepared Juices of Citrus and Carrots
Table 8
Percentage abundance of bacterial isolates in juice samples.
| | Bacterial isolates | Orange juice
() | Sweet orange juice
() | Carrot juice
() | Total number of samples | Percentage frequency |
| | Bacillus subtilis | 5 | 3 | 4 | 12 | 40% | | B. cereus | 8 | 4 | 5 | 17 | 56.7% | | Escherichia coli | 2 | 3 | 1 | 6 | 20.0% | | Serratia | 5 | 5 | 4 | 14 | 46.7% | | Leuconostoc | 4 | 5 | — | 9 | 30.0% | | Micrococcus |
— | 3 | — | 3 | 10.0% | | Staphylococcus aureus | 2 | 1 | 2 | 5 | 16.7% | | Lactobacillus | 2 | 3 | 2 | 7 | 23.3% | | Acetobacter | 3 | 5 | — | 8 | 26.7% |
|
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—: absent.
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