Faculty of Agro-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand.
Crit Rev Food Sci Nutr. 2020;60(1):108-122. doi: 10.1080/10408398.2018.1516190. Epub 2019 Feb 7.
In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as spp. have been identified as the causative agent in spoilage of commercially pasteurized fruit juice. In particular, is considered a major producer of off-flavors. The spores of possess the ability to survive commercial pasteurization processes, to germinate and grow in low pH environments and to produce volatile, unpleasant odorous compound (guaiacol) in fruit juices. The flat sour type of spoilage (without gas production or package swelling) is characterized as having a "medicinal," "smoky," and "antiseptic" off-flavor and makes the final juice product unacceptable. Spoilage by is a major concern for producers since many of the new methods, which can destroy spores in the absence of chemical additives, may not destroy . Although is not pathogenic to humans, it can result in significant economic losses to juice processors because of its odor. The present review includes the taxonomy of spp., their general characteristics, their resistance to heat and possible off-flavor production pathways. Particular emphasis is given to commonly used control measures, including physical, chemical and biological treatments currently available for removal of spp.
在过去的几十年中，革兰氏阳性、非致病性、杆状、嗜热嗜酸和耐酸的芽孢形成细菌，如 spp.，已被确定为商业巴氏杀菌果汁腐败的原因。特别是 被认为是产生异味的主要因素。 的芽孢具有在商业巴氏杀菌过程中存活、在低 pH 环境中发芽和生长以及在果汁中产生挥发性、难闻气味化合物（愈创木酚）的能力。平酸型变质（无气体产生或包装膨胀）的特征是具有“药用”、“烟熏”和“防腐”的异味，使最终果汁产品无法接受。由于许多新方法可以在没有化学添加剂的情况下破坏芽孢，但可能无法破坏 ，因此 对生产者来说是一个主要关注点。尽管 对人类没有致病性，但由于其气味，它会给果汁加工商造成重大经济损失。本综述包括了 spp.的分类学、它们的一般特征、它们对热的抵抗力以及可能的异味产生途径。特别强调了常用的控制措施，包括目前可用于去除 spp.的物理、化学和生物处理方法。
