Auteurs : L. Lagacé, C. Girouard, J. Dumont, J. Fortin et D. Roy.
Cet article est disponible seulement en anglais (Journal of Food Science, Volume 67, Issue 5, June 2002, Pages 1851-1854). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1111/j.1365-2621.2002.tb08734.x.
ATP bioluminescence was evaluated as a method for assessing the level of microbial contamination in sap and predicting maple syrup characteristics. This approach provided results that were strongly correlated with the standard plate count and took less time than the modified resazurin technique. ATP bioluminescence measurement of sap proved to be reliable for predicting physicochemical and sensory characteristics as indicated by the color and flavor of maple syrup. Most of the syrups made from saps with higher ATP bioluminescence values were darker in color and presented off-flavors. Based on these results, ATP bioluminescence could be used to improve sanitary practices associated with collecting and storing maple sap.