Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices

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Abstract:

An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C' D91.1°C' and D95°C' determined in berry juice were 11.0, 3.8, and l.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty acid profile comparison to those of other Bacillus species, including the acidophilic B. acidocaldarius.

Keywords: ACIDOPHILIC SPOREFORMER; BACILLUS; SHELF-STABLE JUICES

Document Type: Research Article

Affiliations: 1: Dole Packaged Foods Company, 2102 Commerce Drive, San Jose, CA 95131 (408) 922-6948 2: National Food Processors Assn., 6363 Clark Avenue, Dublin, CA 94568 3: National Food Processors Assn., 1401 New York Avenue., N.W. Suite 400, Washington, DC 20005

Publication date: March 1, 1995

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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