Overview
- Editors:
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Akira Yokota
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Institute of Molecular and Cellular Biosciences, The University of Tokyo, Tokyo
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Tateo Fujii
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Department of Food Science, Yamawaki Gakuen Junior College, Japan
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
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Keiichi Goto
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Food Research Laboratories, Mitsui Norin Co., Ltd., Shizuoka, Japan
Unique in focusing on one genus of bacteria
Alicyclobacillus is thermoacidophilic, survives the sterilizing process of beverage, proliferates and affects the odor of the products
Has been a serious problem for food industries to control the bacteria
Aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries
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Table of contents (9 chapters)
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Front Matter
Pages I-XXIII
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- Keiichi Goto, Takashi Tanaka, Rie Yamamoto, Teiichi Suzuki, Hajime Tokuda
Pages 9-48
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- Kanjiro Takahashi, Keiichi Goto, Takashi Tanaka, Shozo Tanada, Tetsuya Sawaki, Rie Yamamoto
Pages 117-148
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- Kanjiro Takahashi, Keiichi Goto
Pages 149-154
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Back Matter
Pages 155-160
About this book
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.
Editors and Affiliations
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Institute of Molecular and Cellular Biosciences, The University of Tokyo, Tokyo
Akira Yokota
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Department of Food Science, Yamawaki Gakuen Junior College, Japan
Tateo Fujii
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Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
Tateo Fujii
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Food Research Laboratories, Mitsui Norin Co., Ltd., Shizuoka, Japan
Keiichi Goto
