Growth Characteristics of Aciduric Sporeforming Bacilli Isolated from Fruit Juices

Abstract

Two aciduric, aerobic, sporeforming bacteria were isolated from pasteurized juices. The gram-positive, catalase-positive rods produced spores that were located subterminally in a swollen sporangium. The cultures had an optimal pH of 3.5–4.0 for growth and preferred potato dextrose agar over many of the rich media usually used for cultivating sporeforming bacteria. Spore inocula grew well in apple juice and white grape juice. Red grape juice was inhibitory, perhaps because of the concentrations of certain phenolic compounds. The spores were sufficiently heat resistant (D90 values of 16 to 23 min and z-values of 7.2 to 7.7°C) to survive commercial pasteurization processes.

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

“…Bacillus species were more frequently encountered. This agrees with the report of Spllttstoesser et al (1994) that Bacillus is a major spoilage organism in juices. The presence of Staphylococcus aureus in the juice could be attributed to its wide spread in the environment.…”

“…They are able to grow on a wide variety of organic substrates and are regular components of food spoilage (Adams and Moss, 1995). The molds and yeasts isolated were Mucor sp., Aspergillus niger, Aspergillus flavus and Saccharomyces sp., Spllttstoesser et al (1994) implicated fungi as contaminants of fresh fruits especially in the J. Food Resour.…”

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

“…Indeed, neutral phenolic compounds in red grape prevent the spoilage by Alicyclobacillus spp. Similar to our findings, the addition of catechin gallate into the apple juice was found to inhibit the endospore germination of Alicyclobacillus (Splittstoesser, Churey, & Lee, 1994).…”

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

“…The organism causes a flat sour type of spoilage and produces an offensive-smelling compound, guaiacol, and other taint chemicals (15,21). Recently, A. acidoterrestris has been implicated in fruit juice spoilage incidents in the United Kingdom, Germany, and the United States (15,21,27). Cerny et al .…”