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New Filling, Cooling and Storage System May Prevent Bacterial Growth and Prolong Shelf Life of Orange Juice

Researchers in Brazil have estimated the growth timeline of a bacterium that causes orange juice spoilage during shelf life (approximately 6 months) and developed a safe and inexpensive filling, cooling, and storage protocol that inhibits bacterial growth and offers an alternative to other proposed treatments.

They report their findings in the December 2009 issue of the journal Applied and Environmental Microbiology.

Alicyclobacillus sp. was first attributed to spoiled apple juice, or "off" flavors, in 1982 and Alicyclobacillus acidoterrestris is recognized as the most significant spoilage species within the family. Its ability to grow in a broad temperature range under acidic conditions and withstand heat allows for both survival during pasteurization and growth during juice storage and creates a continuous challenge for fruit juice and beverage industries worldwide.
 
 

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