Spoilage of fruit juice by Bacilli: Isolation and characterization of the spoiling microorganism;Fruchtsaftverderb durch Bacillen: Isolierung und Charakterisierung des Verderbserregers

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 179, Issue 3, 1984, Pages 224-227

  Cerny, Gerhard ^a   Hennlich, Werner ^a   Poralla, Karl ^b  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF TÜBINGEN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID; LIPID;

ARTICLE; BACILLUS; BACTERIAL SPORE; BEVERAGE; FOOD CONTROL; FRUIT; INSTRUMENT STERILIZATION; ISOLATION AND PURIFICATION; PH; PHYSIOLOGY;

BACILLUS; BEVERAGES; ENGLISH ABSTRACT; FATTY ACIDS; FOOD MICROBIOLOGY; FRUIT; HYDROGEN-ION CONCENTRATION; LIPIDS; SPORES, BACTERIAL; STERILIZATION;

EID: 0021490549     PISSN: 00443026     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01041898     Document Type: Article

References (6)

1. Bacterial spore resistance to acid
2. Occurence in Soil of Thermo-Acidophilic Bacilli Possessing ω-Cyclohexane Fatty Acids and Hopanoids
3. Bacillus acidocaldarius sp. nov. an acidophilic thermophilic spore-forming bacterium
4. Inhibitory action of citric acid on tomato juice flat-sour organisms
5. Spoilage bacteria in tomato products