title: Inhibitory effects of high pressure and heat on Alicyclobacillus acidoterrestris spores in apple juice.
abstract: The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degrees C).
authors.affiliation: Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USA.
authors.forename: Sun-Young
authors.initials: SY
authors.lastname: Lee
authors.forename: Richard H
authors.initials: RH
authors.lastname: Dougherty
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D001407:Bacillus / Q000254:growth & development*; D001628:Beverages / Q000382:microbiology*; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D008855:Microscopy, Electron, Scanning; D019685:Rosales / Q000382:microbiology*; D013171:Spores, Bacterial / Q000254:growth & development*