ArticleFrontiers in microbiology2026
Identification and isolation of spoilage microbes in conventional dark leafy green vegetable juice during cold storage.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Chard, collard greens, and kale juices as representative dark leafy green vegetable juices (DLGVJs) have gained increasing attention due to their rich nutritional profiles and health-promoting properties. Conventional dark leafy green vegetables (DLGVs) represent the majority of the DLGV market; however, the microbial changes in conventional DLGVJs during refrigerated storage remain poorly understood. This study aimed to characterize the microbial profiles of fresh and spoiled conventional DLGVJs using both culture-dependent and culture-independent methods, alongside monitoring physicochemical changes (pH and color) over 21 days of refrigerated storage. Results showed a general decrease in pH and a shift toward more saturated color in all DLGVJs. Initial aerobic plate counts (APC) in chard, collard greens, and kale juices were 7.71 ± 0.03, 7.57 ± 0.14, and 7.61 ± 0.09 Log CFU/mL, respectively, while fungal populations were 5.85 ± 0.03, 6.01 ± 0.15, and 6.15 ± 0.03 Log CFU/mL. APC showed an overall decrease while fungal populations exhibited an initial increase followed by a decline during refrigerated storage. High-throughput sequencing revealed
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