Alicyclobacillus Thermophilic Acidophilic Bacilli /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Yokota, Akira (Editor), Fujii, Tateo (Editor), Goto, Keiichi (Editor)
• Format: Electronic eBook
• Language: English
• Published: Tokyo : Springer Japan, 2007.
• Subjects: Life sciences.; Food > Biotechnology.; Microbiology.; Bacteriology.; Life Sciences.; Food Science.

Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteu...

Table of Contents:

• Historical background related to Alicyclobacillus
• Characteristics of Alicyclobacillus
• Parameters for detection of Alicyclobacillus and test methods
• Differentiation and identification of Alicyclobacillus species
• Growth Profile of Alicyclobacillus in Fruit Juices
• Distribution and Epidemiology
• Factors of spoilage caused by Alicyclobacillus and prevention measures
• Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus.