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 …

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium is one of
the important target micro-organisms in the quality control of acidic canned foods. High …

Soft drinks and fruit juices represent an important market within the food industry. The
increasing variety of products being released at a bewildering rate has altered the potential …

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, survives
the typical pasteurization process and can cause the spoilage of juices, producing …

The logistic regression model was used to describe the temperature effect (25 to 50C), pH
(3.5 to 5.5), soluble solids concentration (11 to 19) and nisin concentration (0 to 70 IU/mL) …

The adaptation time of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was
determined as a response to pH (3 to 5.8), temperature (20 to 54° C), soluble solids …

Alicyclobacillus species are thermo-acidophilic, endospore-forming bacteria that are able to
survive pasteurisation and have been implicated in a number of spoilage incidents involving …

The nisin effect on thermal death of Alicyclobacillus acidoterrestris CRA 7152 spores in
concentrated orange juice (64ºBrix) was studied. Concentrations of 0, 50, 75 and 100 IU of …

Given the importance of spoilage caused by Alicyclobacillus acidoterrestris for the fruit juice
industry, the objective of this work was to study the germination and inactivation of A …