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Journals / Harran Üniversitesi Ziraat Fakültesi Dergisi / 2004 / Cilt: 8 - Sayı: 1

Meyve sularında bozulma etmeni: Alicyclobacillus acidoterrestris

Nural KARAGÖZLÜ
Pages
15–21
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review includes some information about some properties of thermally resistant Alicydobacillus acidoterrestris existing in fruit juices.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fruit juices and concentrates are only preserved by pasteurization processes because of their low pH value.
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Key Findings & Data:In recent years, Alicydobacillus acidoterrestris, a thermoacidophilic, non-pathogenic and spore forming bacteria, has been detected in several spoiled commercial pasteurised fruit juices and concentrates.
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Conclusion & Impact:This review includes some information about some properties of thermally resistant Alicydobacillus acidoterrestris existing in fruit juices.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Fruit juices and concentrates are only preserved by pasteurization processes because of their low pH value. In recent years, Alicydobacillus acidoterrestris, a thermoacidophilic, non-pathogenic and spore forming bacteria, has been detected in several spoiled commercial pasteurised fruit juices and concentrates. Alicydobacillus acidoterrestris spores are not damaged by pasteurisation and cause to spoilage of fruit juice and concentrates. This review includes some information about some properties of thermally resistant Alicydobacillus acidoterrestris existing in fruit juices.

Özet

Meyve suları ve konsantreleri düşük pH değerine sahip olmalarından ötürü sadece pastörizasyon işlemi ile dayanıklı hale getirilmektedir. Ancak son yıllarda ticari pastörizasyon uygulanmasına rağmen bozulan meyve sularında ve konsantrelerinde; termoasidofilik, patojen olmayan ve sporlu bir bakteri olan Alicydobacillus acidoterrestris saptanmıştır. Alicyc. acidoterrestris sporları yapılan pastörizasyon işleminde zarar görmemekte ve daha sonra gelişerek meyve sularında bozulmaya neden olmaktadır. Bu derlemede Alicyc. acidoterrestris'in bazı özellikleri, meyve sularındaki varlığı ve ısısal direnci ile ilgili bazı bilgilere yer verilmiştir

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Cite This Article

KARAGÖZLÜ, N. (2022). Meyve sularında bozulma etmeni: Alicyclobacillus acidoterrestris. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 8 - Sayı: 1, 15–21. https://ajindex.com/articles/534701

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References (10)

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