Acidophilic micro-organisms are those (mostly prokaryotes) that grow optimally at pH< 3
(extreme acidophiles) or at pH 3–5 (moderate acidophiles). Although once considered to …

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 …

Uncovers the Key Role Microbes Play in the Transformation of Oxidizable and Reducible
MineralsMany areas of geomicrobial processes are receiving serious attention from …

Practical Handbook of Microbiology, 4th edition provides basic, clear and concise
knowledge and practical information about working with microorganisms. Useful to anyone …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Until recently, acidic products such as fruit juice and fruit based products were generally
thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the …

Concentrated fruit products have a significant place in modern consumption markets and are
valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby …

Mercuric reductase (MerA) is central to the mercury (Hg) resistance (mer) system, catalyzing
the reduction of ionic Hg to volatile Hg (0). A total of 213 merA homologues were identified in …

Microbial chemical transformations play a key role in geochemical cycles of most elements
by changing their redox states and by converting between organic and inorganic forms. As a …

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 …