ABSTRACTThe shell of coconuts contained large populations of various microbial types.Acinetobacter, Enferobacteriaceae, Flavobacterium, Micro‐bacterium, Micrococcusspecies and yeasts and molds predominated. Aseptically removed meats or water of high‐quality undamaged coconuts, contained few of no microorganisms. Spray‐dried and intermediate moisture products prepared from coconut skim milk contained low levels of viable microorganisms (3,100–13,000, mean 6,600/g). Bacterial counts of these products changed little during storage for 90–120 days at either 21 or 35°C. No increase in population took place at 35°C for 25 days when five microbial species were inoculated individually into an intermediate moisture product with a moisture lev
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