This book aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries. It combines new insights on the topic with research published to date.

Alicyclobacillus are not pathogenic bacteria, but they are troublesome, not only for consumers but also for beverage producers, because no effective control methods have yet been developed. Alicyclobacillus is thermoacidophilic, survives the sterilizing process of beverage, proliferates and affects the odor of the products. It is against this background and in recognition of the importance and urgency of the problem that this book brings together new insights on the topic together with research published to date. The book is unique in focusing on one genus of bacteria. It aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries.

Unique in focusing on one genus of bacteria Alicyclobacillus is thermoacidophilic, survives the sterilizing process of beverage, proliferates and affects the odor of the products Has been a serious problem for food industries to control the bacteria Aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries

Inhalt
Historical background related to Alicyclobacillus.- Characteristics of Alicyclobacillus.- Parameters for detection of Alicyclobacillus and test methods.- Differentiation and identification of Alicyclobacillus species.- Growth Profile of Alicyclobacillus in Fruit Juices.- Distribution and Epidemiology.- Factors of spoilage caused by Alicyclobacillus and prevention measures.- Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus.