Effect of nutritional ingredient and temperature-treatment of orange juice on the growth of Alicyclobacillus

The objective of this study was to evaluated the effects of nutritional ingredient, concentration and temperature treatment of orange juice on the growth of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius, which associated with the spoilage of pasteurized fruit juice. The results showed citric acid, sugar, mineral element (calcium, magnesium, potassium) could increase the growth of A.acidoterrestris and A. acidocaldarius in a certain concentration range. While the growth of A.acidoterrestris and A.acidocaldarius would be inhibited when sugar content in the medium was above 20% and 25% separately. The medium with potassium content above 1000mg/L was not good for the microbial growth. Among the different concentration orange juice drink, orange juice was most suitable for the growth of the microbe. The biomass of the microbe in the orange juice concentration was least. In the temperature treatment, the microbe could maitain normal growth at the range of (-20, 4, 30, 50, 70, 90℃) for 30min, and it was nearly inhibited completely at the 121℃, 30min.According to the results, it would be concluded the orange juice drink was suitable for the growth of the A.acidoterrestris and A.acidocaldarius. Temperature treatment was not an effective way to control the A . acidoterrestris , and it was necessary to find the new non-thermal sterilization method to control the A. acidoterrestris in the orange juice.