![]() |
JOURNAL TOOLS |
eTOC |
To subscribe |
Submit an article |
Recommend to your librarian |
ARTICLE TOOLS |
Reprints |
Permissions |

YOUR ACCOUNT
YOUR ORDERS
SHOPPING BASKET
Items: 0
Total amount: € 0,00
HOW TO ORDER
YOUR SUBSCRIPTIONS
YOUR ARTICLES
YOUR EBOOKS
COUPON
ACCESSIBILITY
ORIGINAL ARTICLES
Minerva Biotecnologica 2011 March;23(1):23-32
Copyright © 2011 EDIZIONI MINERVA MEDICA
language: English
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.