Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/9512
Title: Alicyclobacillus in the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control
Authors: Huang, Xiaochen 
Yuan, Yahong 
Guo, Chunfeng 
Gekas, Vassilis 
Yue, Tianli 
Major Field of Science: Agricultural Sciences
Field Category: Agricultural Biotechnology
Keywords: Alicyclobacillusspp;Control;Detection;Fruit juice;Spoilage
Issue Date: 23-Apr-2015
Source: Food Reviews International, 2015, vol. 31, no. 2, pp. 91-124.
Volume: 31
Issue: 2
Start page: 91
End page: 124
DOI: 10.1080/87559129.2014.974266
Journal: Food Reviews International 
Abstract: Alicyclobacillus spp. are heat-resistant, acid-tolerant spore-forming bacteria that could survive in commercial pasteurized fruit juice and cause spoilage along with the production of medical, phenolic, or antiseptic off-flavor, with or without visible sediment. As spoilage poses a great challenge to fruit juice industry, the aim of the present paper has been twofold. Firstly, to explore various identification, detection, and control approaches that have been applied in order to prevent possible contamination, thus summarizing the characteristics of spoilage spawned by Alicyclobacillus spp. since the first relevant juice spoilage was reported. Secondly, to provide useful information to the juice producers by critically reviewing both conventional and novel detection technologies targeting either the organisms of Alicyclobacillus spp. or the off-flavors caused and by encouraging the study and application of novel preservation procedures of fruit juices, such as high pressure, multiple hurdles, and alternative natural antibiotics.
ISSN: 8755-9129
DOI: 10.1080/87559129.2014.974266
Collaboration : Cyprus University of Technology
Northwest A&F University
Rights: © Taylor & Francis Group, LLC.
Type: Article
Appears in Collections:Άρθρα/Articles

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