Article details
Volume 79 Number 2
Agnieszka Tyfa1, Alina Kunicka-Styczyńska1, Justyna Dąbrowska2
1Institute of Fermentation Technology and Microbiology Lodz University of Technology 90-924, Lodz, Poland
2Institute of General Food Chemistry Lodz University of Technology, 90-924 Lodz, Poland
*agnieszka.tyfa@dokt.p.lodz.pl
Pages: 9-22
Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization uhren fake and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.