果汁中脂环酸芽孢杆菌识别与控制研究进展

Review of Identification and Control Technology of Alicyclobacillus spp. in Fruit Juice

摘要:

脂环酸芽孢杆菌具有嗜酸耐热的特性，是果汁工业中关键的质量安全因子。论述了脂环酸芽孢杆菌的发现历史及分类，不同来源脂环酸芽孢杆菌属主要特征及分布，阐述了脂环酸芽孢杆菌对果汁工业的危害及愈创木酚等产物代谢路径，系统分析了脂环酸芽孢杆菌识别与检测研究进展，同时也讨论了果汁加工业中脂环酸芽孢杆菌控制技术方法，为果汁生产加工中脂环酸芽孢杆菌的快速识别与控制提供了理论方法和技术支持，为保障果汁工业的健康、快速发展提供了参考。

Abstract:

Alicyclobacillus spp. are non-pathogenic, thermo-acidophilic and spore-forming bacteria. Their spores can not only survive the pasteurization procedure normally applied to fruit juices and beverages, but also germinate and proliferate in acidic products. Since the first case of apple juice spoilage linked to A. acidoterrestris in 1984, Alicyclobacillus strains have recently received much attention in the pasteurized fruit juice industry. This review was intended to provide an overview on the historical background and general characteristics of the genus Alicyclobacillus. Their distribution in soil environments and juice processing facilities were described. The impact of Alicyclobacillus on fruit juice/beverage industry would be particularly discussed. The formation pathway of guaiacol was also addressed since the Alicyclobacillusrelated spoilage was characterized by the formation of a distinct medicinal or antiseptic off-odor attributed to guaiacol, which at a low level can be detected by sensory means in fruit juices. The standardized test methods and alternative detection techniques for Alicyclobacillus strains were summarized. In addition, the Alicyclobacillus control approaches aimed at different stages of juice processing, mainly in relation to fruit washing, juice sterilization and juice preservation were presented. Finally, possible directions for future research on Alicyclobacillus were proposed.