SPECIES of Alicyclobacillus are acid-tolerant and heat-resistant spoilage organisms, referred to as thermophilic acidophilic bacteria (TAB). These microbes spoil heat-treated fruit juices and fruit juice products within six days at room temperature via the formation of flavour compounds such as guaiacol and halophenols, leading to a smoky, disinfectant-like taint of the product. They produce no gas and survive unfavourable conditions in the form of endospores. Members of the genus Alicyclobacillus are rod-shaped, gram-positive, soil-borne microbes. They have been shown to survive pasteurisation conditions of 95°C for two minutes and grow at a pH range of between 2,5 to 6,0 and at temperatures between 25°C and 60°C.
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