[Improved microbiological control over the products of sublimation drying]

The qualitative and quantitative composition of microflora was studied in fruit and vegetable juices, pastilles and sauces of sublimation drying. The main groups of microorganisms causing deterioration of these products have been specified, and microbiological tests necessary for standardization of the products have been established. Indication and identification of a microbe type were conducted by methods used in technical microbiology. It has been found that microbiological contamination in fruit purée and juices dried by sublimation comprises (0.1-6).10(2)/g. Maximum content of microorganisms is (3-3.5).10(3)/g. Qualitative composition of the microflora of the products studied is represented by spore mesophyll aerobes of subtilis-mesentericus type (95-98%), yeast, mold fungi, lactic-acid bacteria and cocci.