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

نویسندگان

  • Małgorzata Djas
  • Magdalena Bober
  • Marek Henczka
چکیده

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

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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.:...

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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...

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تاریخ انتشار 2012