Alicyclobacillus

1. Front Matter

   Pages I-XXIII

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2. Introduction

   • Tetsuya Sawaki

   Pages 1-5

3. Historical background related to Alicyclobacillus

   • Tetsuya Sawaki

   Pages 6-8

4. Characteristics of Alicyclobacillus

   • Keiichi Goto, Takashi Tanaka, Rie Yamamoto, Teiichi Suzuki, Hajime Tokuda

   Pages 9-48

5. Parameters for detection of Alicyclobacillus and test methods

   • Keiichi Goto

   Pages 49-78

6. Differentiation and identification of Alicyclobacillus species

   • Keiichi Goto

   Pages 79-91

7. Growth Profile of Alicyclobacillus in Fruit Juices

   • Hajime Tokuda

   Pages 92-105

8. Distribution and Epidemiology

   • Hajime Tokuda

   Pages 106-116

9. Factors of spoilage caused by Alicyclobacillus and prevention measures

   • Kanjiro Takahashi, Keiichi Goto, Takashi Tanaka, Shozo Tanada, Tetsuya Sawaki, Rie Yamamoto

   Pages 117-148

10. Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus

    • Kanjiro Takahashi, Keiichi Goto

    Pages 149-154

11. Back Matter

    Pages 155-160

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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 pasteurized acidic soft drinks are rare. Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received. In the beginning, the bacteria were classified in the genus Bacillus, but later, in 1992, the new genus Ali- clobacillus was proposed owing to their characteristic cellular membranes containing omega-alicyclic fatty acids. A group of Alicyclobacillus strains, responsible for the tainting of fruit juices, was then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Their spores are not inactivated by the pasteurizing conditions generally applied to juice concentrates and juice-containing beverages. Above all, because the bac- ria do not produce gas, consumers do not see any sign of spoilage until they open the product and notice its unpleasant taint.

• Life Sciences
• bacteria
• food
• growth
• prevention

• Institute of Molecular and Cellular Biosciences, The University of Tokyo, Tokyo

  Akira Yokota

• Department of Food Science, Yamawaki Gakuen Junior College, Japan

  Tateo Fujii

• Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan

  Tateo Fujii

• Food Research Laboratories, Mitsui Norin Co., Ltd., Shizuoka, Japan

  Keiichi Goto

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