Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes

Alicyclobacillus acidoterrestris is a thermoacidophilic, nonpathogenic and sporeforming bacterium which has been found in commercial pasteurized fruit juices in the past. Only few and recent studies were available in the lite rature, since only in 1984 Cerny et al. [Cerny, G., Hennlich, W., & Poralla , K. (1984). Fruchtsaftverderb durch bacillen: isolierung und charakterisie rung des verderbserregers. Z. Lebensmitt. Unters. Forsch. 179, 224-227] rep orted a spoiled aseptically packaged apple juice with A. acidoterrestris an d in 1987 Deinhard et al. [Deinhard, G., Blanz, P., Poralla, K., & Altan, E . (1987). Bacillus acidoterrestris sp. nov., a new thermotolerant acidophil e isolated from different soils. Systematic and Applied Microbiology, 10, 4 7-53] named first this species. Detection and identification methods for A. acidoterrestris were reviewed and data regarding heat resistance of spores and growth in fruits were collected. Finally, a new methodology to design pasteurization processes for high acidic fruit products is presented. (C) 2 001 Published by Elsevier Science Ltd.