Alicyclobacillus: Thermophilic Acidophilic Bacilli by A. Yokota, T. Fujii, K. Goto

By A. Yokota, T. Fujii, K. Goto

Alicyclobacillus usually are not pathogenic micro organism, yet they're challenging, not just for shoppers but in addition for beverage manufacturers, simply because no powerful keep an eye on tools haven't begun been built. it truly is in contrast heritage and in popularity of the significance and urgency of the matter that this booklet brings jointly new insights at the subject including examine released so far. The booklet uniquely specializes in one genus of micro organism. It goals to carry the knowledge of Alicyclobacillus jointly and supply useful realizing to manage the micro organism for meals industries.

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Extra resources for Alicyclobacillus: Thermophilic Acidophilic Bacilli

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Acidiphilus, A. disulfidooxidans, “A. mali ”, A. hesperidum, Alicyclobacillus genomic species 1, Alicyclobacillus genomic species 2, A. sendaiensis, A. tolerans and A. vulcanis possess Ȧ-cyclohexyl fatty acids. A. cycloheptanicus and A. herbarius possess Ȧ-cycloheptyl fatty acids. A. pomorum does not have any of these fatty acids, possessing iso and anteiso branched fatty acids. The presence of Ȧ-alicyclic fatty acids is thought to be the factor that enables these organisms to survive under acidic and thermal conditions 33, 34), but it is not an indispensable condition for survival.

Within Bacillus, the bacteria known to produce guaiacol are: Bacillus subtilis, B. megaterium, B. polymyxa (formally Paenibacillus polymyxa) and B. licheniformis. Attention should be paid to the fact that once the conditions required by Alicyclobacillus to produce guaiacol are satisfied, other microorganisms may also cause spoilage 84). Ferulic acid Vanillin Vanilic acid Guaiacol 㪚㪦㪦㪟 㪚㪟㪦 㪚㪦㪦㪟 Oxidation 㪦㪚㪟㪊 Oxidation Enzyme 㪦㪚㪟㪊 Enzyme 㪦㪟 㪦㪟 㪦㪚㪟㪊 Enzyme 㪦㪟 㪦㪚㪟㪊 㪦㪟 Oxidation & Enzyme 㪦㪚㪟㪊 㪦㪟 4-vinil guaiacol Fig.

3-4-7 Effect of sporulating conditions on heat resistance In order to prevent spoilage due to thermo-resistant microorganisms, it is necessary to correctly determine their thermo-tolerance. For this purpose, spores should be prepared to have high heat resistance as much as possible 55) . The genetically inherent resistance of the strain and the environmental conditions under which the spores were formed are thought to as well as affect their heat resistance. Other environmental factors include composition of the sporulation medium, incubation temperature at the sporulating phase 56), incubation time for spore maturation, metabolic products, and strain preservation conditions 57).

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