| 000 | 01101camuu22003257a 4500 | |
| 001 | 000045564564 | |
| 005 | 20091210135029 | |
| 008 | 070205s2007 gw a b 001 0 eng d | |
| 010 | ▼a 2007922357 | |
| 020 | ▼a 9784431698494 | |
| 020 | ▼a 4431698493 | |
| 035 | ▼a (KERIS)REF000014850716 | |
| 040 | ▼a UUM ▼c UUM ▼d YDXCP ▼d AGL ▼d IXA ▼d OHX ▼d BTCTA ▼d DLC ▼d 211009 | |
| 042 | ▼a lccopycat | |
| 050 | 0 0 | ▼a QR84.8 ▼b .A44 2007 |
| 070 | 0 | ▼a QR84.8 ▼b .A54 2007 |
| 082 | 0 0 | ▼a 613.2/6 ▼2 22 |
| 090 | ▼a 613.26 ▼b A398 | |
| 245 | 0 0 | ▼a Alicyclobacillus : ▼b thermophilic acidophilic bacilli / ▼c A. Yokota, T. Fujii, K. Goto (eds.). |
| 246 | 3 0 | ▼a Thermophilic acidophilic bacilli |
| 260 | ▼a Berlin ; ▼a New York : ▼b Springer , ▼c c2007. | |
| 300 | ▼a xxiii, 160 p. : ▼b ill. ; ▼c 24 cm. | |
| 504 | ▼a Includes bibliographical references and index. | |
| 650 | 0 | ▼a Thermophilic bacteria. |
| 650 | 0 | ▼a Fruit juices ▼x Health aspects. |
| 700 | 1 | ▼a Yokota, Akira , ▼d 1947 Apr. 28- |
| 700 | 1 | ▼a Fujii, Tateo. |
| 700 | 1 | ▼a Goto, Keiichi. |
| 945 | ▼a KINS |
소장정보
| No. | 소장처 | 청구기호 | 등록번호 | 도서상태 | 반납예정일 | 예약 | 서비스 |
|---|---|---|---|---|---|---|---|
| No. 1 | 소장처 과학도서관/Sci-Info(2층서고)/ | 청구기호 613.26 A398 | 등록번호 121187736 (1회 대출) | 도서상태 대출가능 | 반납예정일 | 예약 | 서비스 |
컨텐츠정보
책소개
Alicyclobacillus are not pathogenic bacteria, but they are troublesome, not only for consumers but also for beverage producers, because no effective control methods have yet been developed. It is against this background and in recognition of the importance and urgency of the problem that this book brings together new insights on the topic together with research published to date. The book uniquely focuses on one genus of bacteria. It aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries.
This book aims to bring the information of Alicyclobacillus together and offer helpful understanding to control the bacteria for food industries. It combines new insights on the topic with research published to date.
Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteurized acidic soft drinks are rare. Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received. In the beginning, the bacteria were classified in the genus Bacillus, but later, in 1992, the new genus Ali- clobacillus was proposed owing to their characteristic cellular membranes containing omega-alicyclic fatty acids. A group of Alicyclobacillus strains, responsible for the tainting of fruit juices, was then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Their spores are not inactivated by the pasteurizing conditions generally applied to juice concentrates and juice-containing beverages. Above all, because the bac- ria do not produce gas, consumers do not see any sign of spoilage until they open the product and notice its unpleasant taint.
정보제공 :
목차
Historical background related to Alicyclobacillus.- Characteristics of Alicyclobacillus.- Parameters for detection of Alicyclobacillus and test methods.- Differentiation and identification of Alicyclobacillus species.- Growth Profile of Alicyclobacillus in Fruit Juices.- Distribution and Epidemiology.- Factors of spoilage caused by Alicyclobacillus and prevention measures.- Agencies, associations, NPOs, institutes and researchers involved with Alicyclobacillus.
정보제공 :