Alicyclobacillus
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Alicyclobacillus
''Alicyclobacillus'' is a genus of Gram-variable, rod-shaped, spore-forming bacteria. The bacteria are able to grow in acidic conditions, while the spores are able to survive typical pasteurization procedures. Overview ''Alicyclobacilli'' are strictly aerobic, acidophilic, mesophilic to thermophilic, soil-dwelling organisms. ''Alicyclobacilli'' are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores; ''Alicyclobacillus'' species can have a D95-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C to kill 90% of spores). When a product is spoiled by ''Alicyclobacillus'', the juice products develop a disinfectant-like odor and/or flavor (due to guaiacol production), but the bacteria do not cause swelling of the package or discoloration of the product, nor is it pathogenic to humans. ''Alicyclobacilli'' have been implicated in spoilages of pear, orange, ...
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Alicyclobacillus Sacchari
''Alicyclobacillus sacchari'' is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated from liquid sugar. The species was first described in 2007, and the name is derived from the Latin ''sacchari'' (of sugar). The optimum growth temperature for ''A. sacchari'' is 45-50 °C, and can grow in the 30-55 °C range. The optimum pH is 4.0-4.5, and cannot grow at pH 2.0 or pH 6.0. ''A. sacchari'' was found during a Japanese survey of various beverages and environments, which also discovered 5 other species of ''Alicyclobacillus'': ''Alicyclobacillus contaminans, A. contaminans'', ''Alicyclobacillus fastidiosus, A. fastidiosus'', ''Alicyclobacillus kakegawensis, A. kakegawensis'', ''Alicyclobacillus macrosporangiidus, A. macrosporangiidus'', ''Alicyclobacillus contaminans, A. contaminans'', and ''Alicyclobacillus shizuokensis, A. shizuokensis''. References

Gram-positive bacteria Bacteria descri ...
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