Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices

Abstract

An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C' D91.1°C' and D95°C determined in berry juice were 11.0, 3.8, and 1.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty acid profile comparison to those of other Bacillus species, including the acidophilic B. acidocaldarius.

Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate

“…Heating at 82-96°C for 2 min is enough to destroy filamentous fungi and yeast and prevent possible contamination [3]. Our results proved that Alicyclobacillus spores can survive at these temperatures in lemon juice.…”

Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation

“…These data suggest that spores survive the typical juice pasteurization process, which consists of holding at 86 to 96uC for 2 min. Given its ability to grow at pH values of ,3.8 and to survive the typical juice pasteurization process, A. acidoterrestris has caused great concern in the fruit juice industry (3,20,28). A 1-log inactivation of A. acidoterrestris spores in orange juice (pH 4.1) is achieved through thermal treatment at 95uC for 3 min, and the z-value of these spores is 9.5uC (5).…”

“…Because its spores have resist high temperatures and acidic environments, A. acidoterrestris has become an important potential spoilage concern for hot-fill fruit and vegetable juices. The fruit juices and fruit juice-containing drinks that are most susceptible to this bacterium are either fresh (not heat treated) or pasteurized (but not ultrahightemperature treated) (15,20,21). The organism causes a flat sour type of spoilage and produces an offensive-smelling compound, guaiacol, and other taint chemicals (15,21).…”

Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice

“…These data suggest that spores survive the typical juice pasteurization process that consists of holding at 86 to 96°C for 2 min. Given its ability to grow at pH values of Ͻ3.8 and to survive the typical juice pasteurization process, A. acidoterrestris has caused great concern in the fruit juice industry (1,2,13,19,20).…”