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Beverage safety handbook from C.H.I.P.S.

Alicyclobacillus
Thermophilic Acidophilic Bacilli
edited by Akira Yokota

Alicyclobacillus: Thermophilic Acidophilic Bacilli covers the thermophilic acidophilic spore-forming bacteria Alicyclobacillus, which can grow at low pH and at moderately high temperatures such as 40°C.

Some of the species are known to cause spoilage of acidic beverages and produce medicinal odors. However, they do not produce gas or cause any change in the appearance of the beverage container, and therefore the spoilage is discovered only when the consumer opens and begins to consume the product.

Fortunately, Alicyclobacillus are not pathogenic bacteria, but they are troublesome, not only for consumers but also for beverage producers, because no effective control methods have yet been developed. It is against this background and in recognition of the importance and urgency of the problem that International Life Sciences Institute (ILSI) Japan has published this book, bringing together new insights on the topic together with research published to date.

Contents

Historical background related to Alicyclobacillus

Characteristics of Alicyclobacillus

  • Abbreviations used for Alicyclobacillus
  • Classification
  • Characteristics of Alicyclobacillus
  • Heat resistance of Alicyclobacillus spores
  • Toxicity and pathogenic characteristics of Alicyclobacillus and its metabolic products
  • Compounds responsible for off odor and their mechanisms of production

Parameters for detection of Alicyclobacillus and test methods

  • Background
  • Parameters that affect the detection of Alicyclobacillus
  • Unified method for detection of thermo-acidophilic bacteria
  • IFU method on the detection of taint producing Alicyclobacillus in fruit juices
  • Guidelines for Alicyclobacillus

Differentiation and identification of Alicyclobacillus species

  • Peroxidase method
  • Method on the fifference of growth temperature
  • Method of 16S rDNA sequencing
  • RAPD method
  • Amplification of the GyrB gene
  • Ribotpying
  • ω-Cyclic fatty acids analysis
  • VIT method
  • Sensory evaluation of guaiacol
  • Detection of guaiacol
  • SensiMedia methodology
  • Assimilation of erythritol

Growth profile of Alicyclobacillus in fruit juices

  • Differences in Alicyclobacillus species
  • Effects of temperature
  • Effects of the redox potential and available oxygen
  • Effects of the composition of the fruit juice and the origin of the raw material

Distribution and epidemiology

  • Primary distribution
  • Secondary distribution
  • Taxonomy and epidemiological information on Alicyclobacillus in food ingredients

Factors of spoilage caused by Alicyclobacillus and prevention measures

  • Factors and prevention of spoilage in materials
  • Reasons for spoilage in production, and spoilage prevention measures
  • Factors contributing to spoilage of food products, and spoilage prevention measures
  • Spoilage factors related to distribution and prevention measures

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

  • Japan
  • Brazil
  • Europe
  • Australia
  • U.S.A.

Index

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Alicyclobacillus
Thermophilic Acidophilic Bacilli
edited by Akira Yokota

2007 • 160 pages • $188.00 + shipping
Texas residents please add 6.75 % sales tax

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