Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice

Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice

The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore- forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining...

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Veröffentlicht in:Applied and environmental microbiology 2002-08, Vol.68 (8), p.4158-4161
Hauptverfasser: Lee, S-Y, Dougherty, R H, Kang, D-H
Format: Artikel
Sprache:eng
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Zusammenfassung:The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore- forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degree C).
ISSN:0099-2240
DOI:10.1128/AEM.68.8.4015-4024.2002