Document Detail

Alicyclobacillus spoilage and isolation - A review.
MedLine Citation:
PMID:  21356436     Owner:  NLM     Status:  In-Data-Review    
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 low pH of these products acts as natural control measures against spoilage by most bacteria. Alicyclobacillus seem to be prevalent in fruit based products as they survive the acidic fruit juice environment, even when they are exposed to pasteurisation temperatures during production. In this review the historical background of the discovery of these bacteria is summarised. The bacterial characteristics and the reported spoilage incidences caused by members of this genus are discussed. As the isolation methods for these bacteria are controversial, this review includes a discussion of the various media that have been reported in the literature for the use in the isolation and enumeration of members of the genus Alicyclobacillus.
Yvette Smit; Michelle Cameron; Pierre Venter; R Corli Witthuhn
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Publication Detail:
Type:  Journal Article     Date:  2010-11-19
Journal Detail:
Title:  Food microbiology     Volume:  28     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2011 May 
Date Detail:
Created Date:  2011-03-01     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  331-49     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 Elsevier Ltd. All rights reserved.
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch, South Africa.
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