Cover Image

Alicyclobacillus Thermophilic Acidophilic Bacilli /

Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteu...

Full description

Corporate Author: SpringerLink (Online service)
Other Authors: Yokota, A. (Editor, http://id.loc.gov/vocabulary/relators/edt), Fujii, T. (Editor, http://id.loc.gov/vocabulary/relators/edt), Goto, K. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Tokyo : Springer Japan : Imprint: Springer, 2007.
Edition:1st ed. 2007.
Subjects:
Microbiology.
Food—Biotechnology.
Bacteriology.
Food Science.
Online Access:https://doi.org/10.1007/978-4-431-69850-0
Table of Contents:
  • Historical background related to Alicyclobacillus
  • Characteristics of Alicyclobacillus
  • Parameters for detection of Alicyclobacillus and test methods
  • Differentiation and identification of Alicyclobacillus species
  • Growth Profile of Alicyclobacillus in Fruit Juices
  • Distribution and Epidemiology
  • Factors of spoilage caused by Alicyclobacillus and prevention measures
  • Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus.

Similar Items