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Alicyclobacillus
''Alicyclobacillus'' is a genus of Gram positive, rod-shaped, sporeforming, bacteria. The bacteria are able to grow in acidic conditions, while the spores are able to survive typical pasteurization procedures.
==Overview==
''Alicyclobacilli'' are strictly aerobic, acidophilic, thermophilic, soil-dwelling organisms, and have been shown to grow at temperatures between 20 and 70 °C (with the optimum temperature range being 42–60 °C) and pH values of 2.0 to 6.0.〔Su-Sen Chang and Dong-Hyun Kang. Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures. Critical Reviews in Microbiology, 30:55–74, 2004.〕 ''Alicyclobacilli'' are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores;〔(Alicyclobacillus, the Beverage Industry and the BioSys ) Rapid Microbiology. Retrieved 2010-12-22〕 ''Alicyclobacillus'' species can have a D-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C to kill 90% of spores).〔M.N.U. Eiroa, V.C.A. Junqueira, F.L. Schimdt. ''Alicyclobacillus'' in orange juice: occurrence and heat resistance of spores. ''Journal of Food Protection'', 62 (8) (1999), pp. 883–886.〕 When a product is spoiled by ''Alicyclobacillus'', the juice products develop a disinfectant-like odor and/or flavor (due to guaiacol production), but the bacteria do not cause swelling of the package or discoloration of the product,〔 nor is it pathogenic to humans.〔Filipa V. M. Silva and Paul Gibbs. Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends in Food Science & Technology, Volume 12, Issue 2, February 2001, Pages 68-74.〕 ''Alicyclobacilli'' have been implicated in spoilages of pear, orange, peach, mango, and white grape juice, fruit juice blends, and tomato products.〔Willem H. Groenewald, Pieter A. Gouws and R. Corli Witthuhn. Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa. Food Microbiology. Volume 26, Issue 1, February 2009, Pages 71-76.〕 Not all ''Alicyclobacilli'' produce guaiacol, and thus not all species are of spoilage concern.〔S.S. Changa, S.H. Parkb, D.H. Kang. Development of novel agar media for isolating guaiacol producing ''Alicyclobacillus'' spp. ''International Journal of Food Microbiology.'' Volume 164, Issue 1, 3 June 2013, Pages 1–6.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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