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Microorganisms 2015, 3(4), 625-640; doi:10.3390/microorganisms3040625

Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches

Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy
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Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Comi
Received: 27 July 2015 / Accepted: 29 September 2015 / Published: 10 October 2015
(This article belongs to the Special Issue Microbial Activity in Food)
View Full-Text   |   Download PDF [251 KB, uploaded 12 October 2015]   |  

Abstract

Alicyclobacillus spp. includes spore-forming and thermo-acidophilic microorganisms, usually recovered from soil, acidic drinks, orchards and equipment from juice producers. The description of the genus is generally based on the presence of ω-fatty acids in the membrane, although some newly described species do not possess them. The genus includes different species and sub-species, but A. acidoterrestris is generally regarded as the most important spoiler for acidic drinks and juices. The main goal of this review is a focus on the ecology of the genus, mainly on the species A. acidoterrestris, with a special emphasis on the different phenotypic properties and genetic traits, along with the correlation among them and with the primary source of isolation. Finally, the last section of the review reports on some alternative approaches to heat treatments (natural compounds and other chemical treatments) to control and/or reduce the contamination of food by Alicyclobacillus. View Full-Text
Keywords: isolation, source, genotyping, phenotyping isolation, source, genotyping, phenotyping
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Ciuffreda, E.; Bevilacqua, A.; Sinigaglia, M.; Corbo, M.R. Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches. Microorganisms 2015, 3, 625-640.

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