Advanced Search

Home > Journals > Minerva Biotecnologica > Past Issues > Minerva Biotecnologica 2011 March;23(1) > Minerva Biotecnologica 2011 March;23(1):23-32

ISSUES AND ARTICLES   MOST READ   eTOC

CURRENT ISSUEMINERVA BIOTECNOLOGICA

A Journal on Biotechnology and Molecular Biology

Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246

Frequency: Quarterly

ISSN 1120-4826

Online ISSN 1827-160X

 

Minerva Biotecnologica 2011 March;23(1):23-32

    ORIGINAL ARTICLES

Detection methods for the identification of Alicyclobacillus species involved in food spoilage

Breveglieri G. 1,2, Masiero L. 3,4, Spisani S. 4, De Taddeo H. 3

1 Biotechnology Center, Ferrara, Italy
2 ER-GenTech, Department of Biochemistry and Molecular Biology, Section of Molecular Biology, University of Ferrara, Ferrara, Italy
3 C.A.S. S.p.A., Steinhauser Group, Castagnaro, Verona, Italy
4 Department of Biochemistry and Molecular Biology, Section of Molecular Biology, University of Ferrara, Ferrara, Italy

Alicyclobacilli are thermo-acidophilic, endospore forming, non-pathogenic bacteria which can grow and multiply in acidic products such as fruit and vegetable juices, concentrates, and beverages, to cell concentrations high enough to produce off-flavour and odour taints, leading to product spoilage. As they can survive the common product thermal processing, like pasteurisation, a problem for the food industry has recently arisen and has not been solved yet. The bacterial characteristics, the impact for food industry in terms of spoilage incidents, as well as the currently available methods of detection are reported in the present review article.

language: English


FULL TEXT  REPRINTS

top of page