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Characteristics of Alicyclobacillus

  • Chapter
Alicyclobacillus

Abstract

TAB, the abbreviation for “Thermo Acidophillic Bacilli (or Bacteria)” is the most widely utilized way to designate the bacteria belonging to genus Alicyclobacillus, and while it is not an exact label for Alicyclobacillus, it has come to be accepted as synonym. The designation adopted in Japanese is equivalent to “Thermo-tolerant Acidophillic Bacilli (or Bacteria)”, which is also abbreviated as TAB. Some moderately thermophilic acidophilic bacteria such as Bacillus fumarioli are included in the abbreviation, TAB, in a broader sense. Other abbreviations commonly used internationally are AAT for Alicyclobacillus acidoterrestris and BAT, the former name for Bacillus acidoterrestris. This is still used for some designations such as culture media. ATSB is sometimes seen as an abbreviation for “Acido-thermophilic Spore-forming Bacteria”, but is rarely used in Japan. Recently, ACB has been used as the abbreviation of Alicyclobacillus worldwide. These abbreviations are routinely used in language related to quality control and assurance. When a species and/or strain name is clearly specified or used for technical purposes, the scientific name of the microorganism is adopted. Although somewhat confusing, these are the current designations in use. The abbreviations used in this book follow those of the original papers.

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Authors and Affiliations

  1. Food Research Laboratories, Mitsui Norin Co., Ltd., Japan

    Keiichi Goto Ph.D.

  2. Food Technology Research Institute, Meiji Dairies Corp., Japan

    Takashi Tanaka

  3. Microbial Science, Coca·Cola Tokyo Research & Development Company Limited, Tokyo

    Rie Yamamoto & Teiichi Suzuki

  4. Safety and Microbial Control Research Center, Kao Corp., Japan

    Hajime Tokuda

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Editors and Affiliations

  1. Institute of Molecular and Cellular Biosciences, The University of Tokyo, Tokyo

    Akira Yokota Ph.D. (Associate Professor) (Associate Professor)

  2. Department of Food Science, Yamawaki Gakuen Junior College, Japan

    Tateo Fujii Ph.D. (Professor and Formerly Professor) (Professor and Formerly Professor)

  3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan

    Tateo Fujii Ph.D. (Professor and Formerly Professor) (Professor and Formerly Professor)

  4. Food Research Laboratories, Mitsui Norin Co., Ltd., 223-1 Miyahara, Fujieda, Shizuoka, 426-0133, Japan

    Keiichi Goto Ph.D.

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Goto, K., Tanaka, T., Yamamoto, R., Suzuki, T., Tokuda, H. (2007). Characteristics of Alicyclobacillus . In: Yokota, A., Fujii, T., Goto, K. (eds) Alicyclobacillus. Springer, Tokyo. https://doi.org/10.1007/978-4-431-69850-0_3

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