Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes

Silva, Filipa V.M.; Gibbs, P.

http://hdl.handle.net/10400.15/4383

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Authors

Silva, Filipa V.M.

Gibbs, P.

Abstract(s)

Alicyclobacillus acidoterrestris is a thermoacidophilic, nonpathogenic and sporeforming bacterium which has been found in commercial pasteurized fruit juices in the past. Only few and recent studies were available in the literature, since only in 1984 Cerny et al. [Cerny, G., Hennlich, W., & Poralla, K. (1984). Fruchtsaftverderb durch bacillen: isolierung und charakterisierung des verderbserregers. Z. Lebensmitt. Unters. Forsch. 179, 224-227] reported a spoiled aseptically packaged apple juice with A. acidoterrestris and in 1987 Deinhard et al. [Deinhard, G., Blanz, P., Poralla, K., & Altan, E. (1987). Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology, 10, 47-53] named first this species. Detection and identification methods for A. acidoterrestris were reviewed and data regarding heat resistance of spores and growth in fruits were collected. Finally, a new methodology to design pasteurization processes for high acidic fruit products is presented.

Keywords

Alicyclobacillus acidoterrestris pasteurization processes

URI

http://hdl.handle.net/10400.15/4383

Citation

Silva, F.V.M. & Gibbs, P. (2001). Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends in Food Science & Technology, 12(2): 68-74. https://doi.org/10.1016/S0924-2244(01)00070-X