Analysis of Alicyclobacillus acidoterrestris spores from different sporulation media subjected to wet-heat

Analysis of the germination proteins in Alicyclobacillus acidoterrestris spores subjected to external factors.

The presence of Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, in pasteurized acidic juices poses a serious problem for the processing industry. Therefore, the use of other more effective techniques, such as high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD), is considered for preserving juices in order to inactivate these bacteria, while...

Germination and Inactivation of Alicyclobacillus acidoterrestris Spores Induced by Moderate Hydrostatic Pressure.

Given the importance of spoilage caused by Alicyclobacillus acidoterrestris for the fruit juice industry, the objective of this work was to study the germination and inactivation of A. acidoterrestris spores induced by moderate hydrostatic pressure. Hydrostatic pressure treatment can induce the germination and inactivation of A. acidoterrestris spores. At low pH, spore germination of up to 3.59...

New methods for inactivation of Alicyclobacillus acidoterrestris spores in apple juice concentrate

Inactivation of Alicyclobacillus acidoterrestris spores by high pressure CO₂ in apple cream.

Alicyclobacillus acidoterrestris (A. acidoterrestris) is a bacillus-type spore former that causes significant alterations in fruit products. It is highly resistant to typical pasteurization regimes; thus, this work explored the use of high-pressure CO₂ (HPCD) for its deactivation in apple cream. The assays were conducted in a high-pressure apparatus where the cream was placed in an agitated ves...

Dipicolinic Acid Release and the Germination of Alicyclobacillus acidoterrestris Spores under Nutrient Germinants.

The presence of Alicyclobacillus, a thermoacidophilic and spore-forming bacterium, in acidic fruit juices poses a serious problem for the processing industry. A typical sign of spoilage in contaminated juices is a characteristic phenolic off-flavour associated with the production of guaiacol. Spores are formed in response to starvation and in a natural environment re-access the nutrients, e.g.:...