Control of hazardous bacteria in acidic beverages by using a guaiacol detection kit (peroxidase method)

The Alicyclobacillus species, which are spore-forming acidophil bacilli, remain in fruit juices, survive through usual sterilizing conditions for acidic beverages, and may cause deterioration. A. acidoterrestris has a D95°C value of 5.3 min, a growth pH range of 2.5 to 5.5, and a growth temperature range of 20°C to 55°C. A major consequence of deterioration in fruit juice is production of guaiacol, which causes off-flavor (Figure 1). This bacillus, with its low level of required nutrition, may cause deterioration even when the concentration of fruit juice is low, like in near-water beverages.