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Alicyclobacillus Thermophilic Acidophilic Bacilli /
Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteu...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Tokyo :
Springer Japan : Imprint: Springer,
2007.
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| Edición: | 1st ed. 2007. |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Historical background related to Alicyclobacillus
- Characteristics of Alicyclobacillus
- Parameters for detection of Alicyclobacillus and test methods
- Differentiation and identification of Alicyclobacillus species
- Growth Profile of Alicyclobacillus in Fruit Juices
- Distribution and Epidemiology
- Factors of spoilage caused by Alicyclobacillus and prevention measures
- Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus.