OCCURRENCE AND IMPORTANCE OF CLOSTRIDIUM SPP IN THE PRODUCTION LINE OF A PEACH CANNERY

Thirty six anaerobic bacteria were isolated from ninety two samples of water obtained from the production line of a peach cannery. Using mor phological, physiological and biochemical tests, thirty one strains we re classified into three groups and were identified as C. pasteurianum , C. beijerinkii and C. sporogenes. The results of identification and the growth tests, carried out at various pH values, led to the followi ng, significant conclusions for the fruit industry: I. C. pasteurianum is found in small numbers. Nevertheless, due to its ability to grow i n highly acidic environment (pH range 3,8-3,9), it is the most importa nt clostridium which could cause spoilage of the canned peaches. II. C . beijerinkii is the mainly isolated clostridium. It could be consider ed as a spoilage factor of canned peaches with pH > 4,5, even to a lim ited degree since its minimum pH value of growth is 4,5. III. Similarl y, C. sporogenes is of no importance to the canning of highly acidic f ruits. Its minimum pH value of growth is 5,5 which is much higher of t hose of the above mentioned clostridium species.