Abstract
Since the discovery of Alicyclobacillus as the odor-producing agent in fruit juice, and with the development of more sensitive and reliable methodologies for its detection, the behavior of Alicyclobacillus in fruit juices is gradually becoming clearer. To date, it is known that the growth of Alicyclobacillus in fruit juices can be directly or indirectly influenced by temperature, pH and available oxygen (redox potential). In addition, other factors that can impact growth are the type and amount of nutrients present and naturally occurring antimicrobial compounds present in the juice. In this chapter, these factors will be discussed in detail.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Goto K (2003) Annals of the ILSI Japan Thermoacidophilic Bacteria Symposium. “Saishin tainetsusei kousansei kin no kisochishiki to sono taisakuho” (in Japanese).
Goto K (2000) Thermoacidophilic spore-forming bacteria: Alicyclobacillus. J Antibacterial Antifungal Agents 28:13–38 (in Japanese).
Pettipher GL, Osmundson ME, Murphy JM (1997) Methods for the detection and enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juice and juice-containing drinks. Lett Appl Microbiol 24:185–189.
Niwa M, Hirota Y, Shirasu Y (1991) Yunyu kaju yori kenshutu sareta shinki tainetsusei kousansei kin. Nihon-Kaju Kyokai Hou 9:31–42 (in Japanese).
Cerny G, Duong HA, Hennlich W, Miller S (2000) Alicyclobacillus acidoterrestris: influence of oxygen content on growth in fruit juices. Food Australia 52:289–291.
Ikegami Y, Enda M, Matsui C, Nakagawa K. (1996) Barenshia orenji jusu chu ni okeru kousansei kin no zoushoku. Toyo Shokuhin Kogyo College/ Toyo Shokuhin Laboratories, Kenkyu Hokokusho 21:117–122 (in Japanese).
Splittstoesser DF, Churey JJ, Lee CY (1994) Growth characteristics of aciduric sporeforming bacilli isolated from fruit juice. J Food Protection 57:1080–1083.
Walls I, Chuyate R (2000) Spoilage of fruit juices by Alicyclobacillus acidoterrestris. Food Australia 52:286–288.
Splittstoesser DF, Lee CY, Churey JJ (1998) Control of Alicyclobacillus in the juice industry. Dairy Food Environ Sanitation 18:585–587.
Oita S, Koyama N (2002) Antibacterial effect of grape polyphenols against thermoacidophilic bacteria Alicyclobacillus acidoterrestris. Nippon Shokuhin Kagaku Kogaku Kaishi 48:555–558 (in Japanese).
Splittstoesser DF, Churey JJ (1996) Unique spoilage organisms of musts and wines. In Wine Spoilage Microbiology Conference, (Toland, T., and Fugelsang, K. C. ed.), pp.36–41, California State University, Fresno.
Ikegami Y, Enda M, Matsui C, Nakagawa K (1996) Kaju inryo kara bunri sareta kousansei kin ni tsuite. Toyo Shokuhin Kogyo College/Toyo Shokuhin Laboratories, Kenkyu Hokokusho 21:105–115 (in Japanese).
Yamazaki K, Teduka H, Shinano H (1996) Isolation and identification of Alicyclobacillus acidoterrestris from acidic beverages. Biosci Biotech Biochem 60:543–545.
Michelle W, Carol AP (2005) The effect of intermittent shaking headspace and temperature on the growth of Alicyclobacillus acidoterrestris in stored apple juice. Int J Food Sci Tech 40:557–562.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2007 Springer
About this chapter
Cite this chapter
Tokuda, H. (2007). Growth Profile of Alicyclobacillus in Fruit Juices. In: Yokota, A., Fujii, T., Goto, K. (eds) Alicyclobacillus. Springer, Tokyo. https://doi.org/10.1007/978-4-431-69850-0_6
Download citation
DOI: https://doi.org/10.1007/978-4-431-69850-0_6
Publisher Name: Springer, Tokyo
Print ISBN: 978-4-431-69849-4
Online ISBN: 978-4-431-69850-0
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)