© 2007


Thermophilic Acidophilic Bacilli

  • Akira Yokota
  • Tateo Fujii
  • Keiichi Goto

Table of contents

  1. Front Matter
    Pages I-XXIII
  2. Tetsuya Sawaki
    Pages 1-5
  3. Keiichi Goto, Takashi Tanaka, Rie Yamamoto, Teiichi Suzuki, Hajime Tokuda
    Pages 9-48
  4. Hajime Tokuda
    Pages 106-116
  5. Kanjiro Takahashi, Keiichi Goto, Takashi Tanaka, Shozo Tanada, Tetsuya Sawaki, Rie Yamamoto
    Pages 117-148
  6. Back Matter
    Pages 155-160

About this book


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 pasteurized acidic soft drinks are rare. Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received. In the beginning, the bacteria were classified in the genus Bacillus, but later, in 1992, the new genus Ali- clobacillus was proposed owing to their characteristic cellular membranes containing omega-alicyclic fatty acids. A group of Alicyclobacillus strains, responsible for the tainting of fruit juices, was then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Their spores are not inactivated by the pasteurizing conditions generally applied to juice concentrates and juice-containing beverages. Above all, because the bac- ria do not produce gas, consumers do not see any sign of spoilage until they open the product and notice its unpleasant taint.


Life Sciences bacteria food growth prevention

Editors and affiliations

  • Akira Yokota
    • 1
  • Tateo Fujii
    • 2
    • 3
  • Keiichi Goto
    • 4
  1. 1.Institute of Molecular and Cellular BiosciencesThe University of TokyoTokyo
  2. 2.Department of Food ScienceYamawaki Gakuen Junior CollegeJapan
  3. 3.Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyJapan
  4. 4.Food Research LaboratoriesMitsui Norin Co., Ltd.ShizuokaJapan

Bibliographic information

Industry Sectors
Chemical Manufacturing
Health & Hospitals
Consumer Packaged Goods