Alicyclobacillus: Thermophilic Acidophilic Bacilli by A. Yokota, T. Fujii, K. Goto

By A. Yokota, T. Fujii, K. Goto

Alicyclobacillus aren't pathogenic micro organism, yet they're challenging, not just for shoppers but in addition for beverage manufacturers, simply because no powerful keep an eye on equipment haven't begun been constructed. it really is in contrast heritage and in acceptance of the significance and urgency of the matter that this booklet brings jointly new insights at the subject including examine released so far. The e-book uniquely makes a speciality of one genus of micro organism. It goals to convey the knowledge of Alicyclobacillus jointly and supply worthwhile knowing to regulate the micro organism for foodstuff industries.

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Extra info for Alicyclobacillus: Thermophilic Acidophilic Bacilli

Example text

Cycloheptanicus DSM 4006T; 8, A. herbarius CP 1T; 9, A. pomorum 3AT; 10, B. tusciae IFO 15312T. 3-3-6 Odor (guaiacol) production Alicyclobacillus is not pathogenic bacteria 12). However, some species produce an undesirable odor due to the production of guaiacol, causing deterioration of the quality of acidic beverages (especially those containing fruit juices). It has been known for some time that A. acidoterrestris produces guaiacol 37), but recently, A. acidiphilus, A. herbarius and Alicyclo- 19 20 11 12 13 10 9 6 7 8 5 4 3 2 1 DSM 12064 A.

This is discussed below: (1) Nisin Nisin is a bacteriocin produced by Lactococcus lactis that has been used as a food preservative in 56 countries worldwide, with widespread use in Europe and America. It has not been approved for use in Japan, although this is currently under consideration. It is known that nisin has the ability to inhibit the growth of spores and vegetative cells of A. acidoterrestris 53, 63) . In apple juice, the heat resistance of A. acidoterrestris spores (a strain isolated from deteriorated fruit juice) was reduced by about 40 % with addition of nisin (50 IU/mL) (Table 3-21) 53).

Acidocaldarius STCC 5137 strain spores 54) Heating medium pH4 buffer** pH7 buffer** distilled water Orange juice Temp. 007 *: Values are means ± 95% CL. **: McIlvine citrate-phosphate buffers. (1) Effects of the sporulation medium composition on heat resistance The addition of excessive amounts of manganese and calcium to the sporulating medium can increase the heat resistance 58). This information is summarized below: (1)-1 Effects of MnSO4 and citrate acid The heat resistance in saline water of five different A.

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