After juice has been processed and bottled for such products as apple juice, concentrates, teas, sports beverages, and coconut water, spores can germinate, grow and produce guaiacol, causing spoilage. The bacteria originate from orchards and soils and can contaminate apples used for making juice. Unfortunately, Alicyclobacillus bacteria are extremophiles whose spores are capable of surviving extreme heat and high acidity. It will also help them fine-tune their Alicyclobacillus control strategies and will support the development of tools and diagnostic technologies for the industry, Snyder said.Īpple juice is acidic and is often heated during pasteurization, conditions that inhibit most bacteria.
The findings will allow manufacturers to identify whether their juices contain A. Katerina Roth, a graduate student in Snyder’s lab, is the paper’s first author. “Better understanding the structure of the Alicyclobacillus genus and the spoilage potential of individual species drives improvement in quality management decisions that reduce waste and improve customer satisfaction,” said Abigail Snyder, assistant professor of microbial food safety in Cornell’s College of Agriculture and Life Sciences and senior author of a paper published in the International Journal of Systematic and Evolutionary Microbiology. While Alicyclobacillus bacteria can affect juice quality and lead to spoilage, they are not a food safety concern.
suci was found to produce a compound called guaiacol, which is known in other Alicyclobacillus species to create a medicinal, smoky, or rubber-like flavor in shelf-stable apple juice. suci-all belong to the genus Alicyclobacillus, but A. The three new species- Alicyclobacillus mali, A.
ITHACA, NY - Apple juice lovers won’t be left with a bad taste, thanks to a new Cornell University study that identifies three new bacteria species, one of which fouls up the flavor.