The presence of Alicyclobacillus, a thermoacidophilic and spore-forming bacteria, in acidic fruit juices poses a serious problem for the processing industry. Several species of Alicyclobacillus, especially A. acidoterrestris, have been identiﬁed as spoilage organisms in commercially pasteurized fruit juices. Spoilage manifests itself as the formation of off-odours caused by compounds such as guaiacol and halophenols, and a “cheese-like” off-aroma identiﬁed as 3-methylbutyric acid and 2-methylbutyric acid.
Authors: B. Sokolowska, J. Niezgoda
Published in FRUIT PROCESSING 5/2015