Fruit juices have an important place in humans' healthy diet. They are considered to be shelf
stable products due to their low pH that prevents the growth of most bacteria. However …

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other
beverage products that cannot easily be contaminated by other microbes because of their …

Spore-forming bacteria are implicated in cases of food spoilage or food poisoning. In their
sporulated form, they are resistant to physical and chemical treatments applied in the food …

Alicyclobacillus spp. are spore forming bacteria that are often related to the deterioration of
acidic products such as beverages and citrus juices. After the process of industrial …

The majority of acidic fruits are perishable owing to their high-water activity, which promotes
microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with …

This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at
ambient temperatures, 18–23° C) to inactivate Alicyclobacillus acidoterrestris (ACB) spores …

Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices.
Control of A. acidoterrestris in fruit juices by bificin C6165 (Pei et al. in J Appl Microbiol 114 …

The ability to provide quality juices that contain proper vitamins and nutritional components
strongly depends on the processes fruits undergo during the various stages of industrial …

The purpose of this study was to determine the incidence of Alicyclobacillus spp. in
fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in …

This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus
acidoterrestris in apple and pear flavorings (n= 42) and to assess the effect of guaiacol …