Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives

Fruit juice spoilage that caused by contaminated Alicyclobacillus has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of Alicyclobacillus acidoterrestris (A. acidoterrestris) in controlling juice spoilage caused by Alicyclobacillus. In this work, simulative models for the growth and metabolism of A. acidoterrestris were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 celcius) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of A. acidoterrestris. In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with A. acidoterrestris significantly improved. This work provided a clear exploration of growth characteristics of A. acidoterrestris by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.

Automated summary

Contaminated Alicyclobacillus has caused significant losses in the beverage industry due to fruit juice spoilage. Understanding the growth and metabolism of Alicyclobacillus acidoterrestris (A. acidoterrestris) is crucial in controlling juice spoilage. This study systematically simulated the growth and metabolism of A. acidoterrestris in both medium and fruit juice. The results revealed that low temperature and strong acidic conditions inhibited the growth and reproduction of A. acidoterrestris, leading to improved quality of commercially available juice supplemented with A. acidoterrestris under low temperature. This research provides valuable insights for exploring additive-free methods to control juice spoilage.