Alicyclobacillus Acidoterrestris
Mostrando 13-16 de 16 artigos, teses e dissertações.
-
13. Avaliação da eficacia de saneantes frente a bacterias acido-termorresistentes isoladas do processamento de sucos de laranja. / Evaluation of the effectiveness of saneantes front the isolated bacteria acid-termorresistentes of the orange juice processing.
Bacteria from the genus alicyclobacillus are sporulated acidothermophilic heat resistant microorganisms (ATSB). These bacteria have the ability to survive the usual pasteurization process applied in the production of concentrated orange juice, and may also grow in the reconstituted juices, being a constant concern of the orange juice industry all over the wo
Publicado em: 2004
-
14. Isolamento e identificação de Alicyclobacilus acidoterrestris a partir de sucos de maracuja e abacaxi pasteurizados, e determinação da resistencia termica de seus esporos / Isolation and identification of Alicyclobacilus acidoterrestris from passion fruit and pineapple juice pasteurized, and determining the thermal resistance of its spores
Alicyclobacillus acidoterrestris, uma bactéria termoacidófila esporogênica, recentemente tem sido relacionada com problemas de deterioração em sucos de frutas pasteurizados. Devido a alta resistência térmica de seus esporos, sobrevivem aos tratamentos de pasteurização. A deterioração é descrita pela produção de odor desagradável, semelhante a
Publicado em: 2003
-
15. 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 high pressure with a mild or high temperature (45, 71, or 90
American Society for Microbiology.
-
16. Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice▿
The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolutio
American Society for Microbiology (ASM).