Alicyclobacillus acidoterrestris is a spore-forming Gram-positive, thermo-acidophilic, nonpathogenic bacterium which contaminates commercial pasteurized fruit juices. The draft genome sequence for A. acidoterrestris strain ATCC 49025 is reported here, providing genetic data relevant to the successful adaptation and survival of this strain in its ecological niche.

Pectinase (Pectin methyl esterase) produced by Aspergillus niger in solid state fermentation of apple pomace using the optimized conditions was partially purified by (NH4)2SO4 fractionation (20-80% concentration). The purified enzyme was found to be stable up to 60 days. It remained heat stable up to 50oC but completely inactivated at 90oC. The partially purified enzyme showed highest activity ...

Alicyclobacillus acidoterrestris is the main cause of most spoilage problems in fruit juices and acidic products. Since soil borne species often contaminate fruit juices and do not need strict extreme requirements for survival, it is a great concern to investigate whether and how soil species could evolve from their ecological niches in microbial community to new environments as fruit juices. I...

In natural-light labeling of fruits and vegetables, the desired information is etched onto the produce surface using a low-energy carbon dioxide laser beam (10,600 nm). Etched characters are formed by surface depressions in the epidermis that may facilitate entrance of decay and pathogenic organisms. The objective of this study was to determine the effects of natural-light labeling and differen...

A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE) on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical si...

Fruit juices are one of the most adulterated beverages, usually because addition water, sugars, or less expensive fruit juices. This study presents a method based on Fourier transform infrared spectroscopy (FT-IR), in combination with machine learning methods, for correct identification and quantification adulterants Thus, three types 100% squeezed (pineapple, orange, apple) were evaluated grap...