Thermal Resistance and Prevention of Spoilage Bacterium, Alicyclobacillus acidoterrestris, in Acidic Beverages.
نویسندگان
چکیده
منابع مشابه
Characterization of spore germination of a thermoacidophilic spore-forming bacterium, Alicyclobacillus acidoterrestris.
The germination behaviors of spores of Alicyclobacillus acidoterrestris, which has been considered to be a causative microorganism of flat sour type spoilage in acidic beverages, were investigated. The spores of A. acidoterrestris showed efficient germination and outgrowth after heat activation (80 degrees C, 20 min) in Potato dextrose medium (pH 4.0). Further, the spores treated with heat acti...
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1 SSICA-Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara, 31/a, 43100 Parma, Italy 2 SENSOR Laboratory, Department of Chemistry and Physics for Engineering and Materials, Brescia University and CNR-IDASC, via Valotti 9, I-25123 Brescia, Italy 3Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, via Giovanni Amendola, 2...
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Apple juice inoculated with alicyclobacillus acidoterrestris was treated with microwave at different power and time, and the efficacy of microwave against alicyclobacillus acidoterrestris was investigated. The results showed that alicyclobacillus acidoterrestris quantity decreased with microwave enhancement or time extension. When juice was treated with microwave at higher than 720 W and for lo...
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The nisin effect on thermal death of Alicyclobacillus acidoterrestris CRA 7152 spores in concentrated orange juice (64°Brix) was studied. Concentrations of 0, 50, 75 and 100 IU of nisin/ml juice, at temperatures of 92, 95, 98 and 102°C were evaluated. The quadratic polynomial model was used to analyze the effects of the factors and their interaction. Verification of surviving spores was carried...
متن کاملAlicyclobacillus spoilage and isolation--a review.
Until recently, acidic products such as fruit juice and fruit based products were generally thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the low pH of these products acts as natural control measures against spoilage by most bacteria. Alicyclobacillus seem to be prevalent in fruit based products as they survive the acidic fruit juice environment, ev...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1997
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.44.905