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Alicyclobacillus acidoterrestris

Walls, I. and Chuyate, R. (2000a) Spoilage of fruit juices by Alicyclobacillus acidoterrestris. Food Australia 52(7), 286-88. [Pg.299]

M. Walker, C.A. PhilUps, Alicyclobacillus acidoterrestris an increasing threat to the fruit juice industry Int J. Food Sci. Technol. 43(2), 250-260 (2008)... [Pg.140]

Contamination by Alicyclobacillus spp. was firstly detected in apple juice but, since then, a larger variety of fruit juices, soft drink, fortified with minerals products have been found to be contaminated. A. acidoterrestris and A. acidocaldarius are the most common specie able to cause typical off-fiavors (medicine-like taints) in fruit juices this was related to the production of 2-methoxyphenol (guaiacol), 2-6-dibromophenol, 2-6 diclorophenol [62, 63] which are retained to be the markers of contamination. [Pg.131]

See other pages where Alicyclobacillus acidoterrestris is mentioned: [Pg.284]    [Pg.128]    [Pg.226]    [Pg.37]    [Pg.284]    [Pg.128]    [Pg.226]    [Pg.37]   
See also in sourсe #XX -- [ Pg.128 ]

See also in sourсe #XX -- [ Pg.598 ]



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Alicyclobacillus

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