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Showing 1 to 6 of 6 for “"Alicyclobacillus acidoterrestris"”.
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The prevention of spoilage in fruit juices by alicyclobacillus acidoterrestris and propionibacterium cyclohexanicum
… such spoilage micro-organisms, A licyclobacillus acidoterrestris and Propionibacterium cyclohexanicum, both isolated from pasteurised contaminated fruit juice. A variety of media were tested to determine which supported optimal growth of A. acidoterrestris with Orange Serum Agar providing …
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Combinatorial effects of bovicin HC5 and epsilon-polylysine against Alicyclobacillus acidoterrestris in orange juice
Alicyclobacillus acidoterrestris is a thermo-acidophilic spore-forming bacterium that can survive pasteurization procedures and cause spoilage of fruit juices and acidic beverages in the food industry. Antimicrobial peptides (AMPs) are considered an alternative strategy to control the growth of …
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The Efficacy of Antimicrobials for the Control of Alicyclobacillus acidoterrestris in Fruit and Vegetable Juices
The efficacy of antimicrobials for control of A. acidoterrestris spoilage in juices was analyzed. Apple and tomato juices were inoculated with 4 log spores/ml. Antimicrobials were added at: 1000, 500 and 250 ppm (sodium benzoate, potassium sorbate, and sodium metabisulfite); 500, 250, and 125 ppm …
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Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
… Beverages are known to be spoiled by Alicyclobacillus spp., which are extremophilic sporeformers that cannot be killed by traditional pasteurization methods. The spoilage metabolite guaiacol is only produced by a subset of Alicyclobacillus spp. under specific beverage storage …
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Towards bioengineered ecosystems: Three studies in invasion biology
… Second, experiments with the acidophile Alicyclobacillus acidoterrestris showed that while acid-tolerant invaders exist, the presence of environmental hurdles such as low temperature and high osmolarity are major factors in preventing their establishment in sourdough cultures. Finally, a …