Work

Alicyclobacillus acidoterrestris Eradication Strategies with Physical Methods and Natural-Origin Substances Intended for Food Industry

Year: 2026

Type: article

Abstract: Alicyclobacillus acidoterrestris is an acidothermophilic bacterium considered a significant challenge to the food industry, particularly in the production of fruit juices and concentrates. Its ability to survive pasteurization and form spores and biofilms makes it a persistent contaminant that can spoil products and generate off-flavors even during product storage. Recent studies have increasingly focused on developing new strategies to eliminate both vegetative cells and biofilms, with special attention on natural compounds such as plant extracts, essential oils and antimicrobial metabolites. These natural agents offer promising alternatives for controlling A. acidoterrestris and might contribute to improvement in safety and quality of juice products. This article presents a comprehensive overview of current strategies for controlling Alicyclobacillus species in food processing environments, with an emphasis on A. acidoterrestris as a major spoilage organism in the fruit juice industry. It summarizes the established physical and chemical control methods, as well as highlights emerging novel approaches involving natural-origin antimicrobial compounds considered useful for mitigating Alicyclobacillus contamination.

Source: Molecules

DOI: 10.3390/molecules31020257

Authors: Agnieszka Tyfa, Alina Kunicka-Styczyńska

Institutions: Institute of Agricultural and Food Biotechnology, Lodz University of Technology

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $3,258