Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature

摘要

Control of endospores of Alicyclobacillus acidoterrestris in pasteurized apple juice using hyperbaric storage at 18 to 23 degrees C was compared to storage at atmospheric pressure and 18 to 23 degrees C, as well as refrigeration at similar to 4 degrees C for up to 30 days. The juice samples were inoculated with approximately 1 x 10(5) CFU/mL spores. The juice spoiled quickly at atmospheric pressure and ambient temperature, while under refrigeration spore levels remained unchanged for 30 days. Hyperbaric storage of inoculated apple juice at 25, 50 and 100 MPa at 18 to 23 degrees C resulted in spore inactivation at more rapid rates as pressure magnitudes increased, reaching levels below the detection limit of 10 CFU/mL at 50 and 100 MPa. In highly acid foods such as apple juice, hyperbaric storage at pressures = 100 MPa and ambient temperature was effective in inactivating spores of A. acidoterrestris for periods up to 30 days.