Alicyclobacillus are spoilage microbes of many juice products, but contamination of kiwi products by Alicyclobacillus is seldom reported. This study aims to investigate the whole production line of kiwi products in China to assess the potential risk of their contamination. A total of 401 samples from 18 commercial products, 1 processing plant and 16 raw material orchards were tested, and 76 sam...

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...

Moderately thermophilic, acidophilic, spore-forming bacteria (146 strains) were isolated from various beverages and environments. Based on the results of sequence analysis of the hypervariable region of the 16S rRNA gene, eight of the strains represent novel species of the genus Alicyclobacillus. These strains were designated 3-A191(T), 4-A336(T), 5-A83J(T), 5-A167N, 5-A239-2O-A(T), E-8, RB718(...

The purpose of this study is to develop a selective and differential medium (SK2 agar) for isolating guaiacol producing Alicyclobacillus. Forty-one selected dyes and vanillic acid were incorporated in SK agar for screening selective and differential agents. Two guaiacol producing (1016, 1101) and two non-guaiacol producing (19220, C-GD 1-1) Alicyclobacillus isolates were streaked onto media and...

Alicyclobacillus spp. are thermoacidophilic, spore-forming bacteria. Some of which cause spoilage in pasteurized and heat-treated apple juice products through the production of guaiacol. Fourier transform infrared (FT-IR) spectroscopy was used to discriminate between eight Alicyclobacillus strains (WAC, 81-2, Oly#21, 51-1, KF, 1016, 1101, and A-Gala A4) in apple juice. FT-IR vibrational combina...

Most studies on sulfur bioleaching from coal depend on an autotrophic microorganism with a low growth and a long leaching time. For this reason, heterotrophic heat and acidic pH-resistant Alicyclobacillus was used as the growing and resting cells for the sulfur and iron removal from coal. The results obtained were analyzed by XRF. The data showed that 26.71% of sulfur was removed by Alicyclobac...

AIMS To investigate the occurrence and distribution of thermo-acidophilic bacteria (TAB) associated with various commercial fruit crop soils in Japan and to assess their ability to produce the odorous phenolic compound, guaiacol. METHODS AND RESULTS Phylogenetic analysis based on the 5' end of the 16S rRNA gene (approximately 500 bp), was performed on 62 TAB isolated from the soil of several ...

Alicyclobacillus is a causative agent of spoilage in pasteurized and heat-treated apple juice products. Differentiating between this genus and the closely related Bacillus is crucially important. In this study, Fourier transform infrared spectroscopy (FT-IR) was used to identify and discriminate between 4 Alicyclobacillus strains and 4 Bacillus isolates inoculated individually into apple juice....

Alicyclobacillus species are thermo-acidophilic bacteria that produce highly resistant endospores able to survive the processing temperatures of fruit concentrate manufacturing, including evaporation and conventional pasteurisation (86 ° 96 °C for ± 2 min). Alicyclobacillus endospores retain their viability in juice concentrates which, under favourable conditions, could germinate and multiply t...

Alicyclobacillus spp. are a group of thermophilic, acidophilic, spore-forming bacteria, some of which cause spoilage in commercially pasteurized fruit and vegetable juice products including apple, orange, tomato and carrot juice. In this study, we characterized seven isolates of Alicyclobacillus (14-2, KF, A-Gala 2-1, C-Fuji 6, Gala 9-2, 1016, 18-1) and a reference strain A. acidiphilus DSM 145...