Characteristics of an acidophilic bacillus strain isolated from shelf-stable juices

Abstract

An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices. The pH range of growth in potato dextrose broth was 3.0 to 5.3. The D87.8°C, D91.1°c, and D95°C determined in berry juice were 11.0, 3.8, and 1.0 min, respectively. The ability of this organism to grow at low pH and to survive pasteurization poses a threat of economic loss by spoilage to beverage producers. The organism could not be identified based on its characteristics or the fatty acid profile comparison to those of other Bacillus species, including the acidophilic B. acidocaldarius. Copyright©, International Association of Milk, Food and Environmental Sanitarians Acidophilic sporeformer, shelf-stable juices, Bacillus.