Alicyclobacillus Thermophilic Acidophilic Bacilli

Alicyclobacillus Thermophilic Acidophilic Bacilli / edited by A. Yokota, T. Fujii, K. Goto.

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...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Yokota, A. (Editor), Fujii, T. (Editor), Goto, K. (Editor)
Format: eBook
Language:English
Published: Tokyo : Springer Japan : Imprint: Springer, 2007.
Edition:1st ed. 2007.
Series:Springer eBook Collection.
Subjects:
Microbiology.
Food—Biotechnology.
Bacteriology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 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.

Similar Items