Alicyclobacillus
| Alicyclobacillus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Division: | Firmicutes |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Alicyclobacillaceae |
| Genus: |
Alicyclobacillus Wisotzkey 1992 |
| Species | |
|
A. acidiphilus |
|
A. acidiphilus
A. acidocaldarius
A. acidocaldarius subsp. acidocaldarius
A. acidocaldarius subsp. rittmannii
A. acidoterrestris
A. aeris
A. contaminans
A. cycloheptanicus
A. disulfidooxidans
A. fastidiosus
A. ferrooxydans
A. herbarius
A. hesperidum
A. kakegawensis
A. macrosporangiidus
A. pohliae
A. pomorum
A. sacchari
A. sendaiensis
A. shizuokensis
A. tolerans
A. vulcanalis
Alicyclobacillus is a genus of Gram-positive, rod-shaped, spore-forming bacteria. The bacteria are able to grow in acidic conditions, while the spores are able to survive typical pasteurization procedures.
Alicyclobacilli are strictly aerobic, acidophilic, thermophilic, soil-dwelling organisms, and have been shown to grow at temperatures between 20 and 70 °C (with the optimum temperature range being 42–60 °C) and pH values of 2.0 to 6.0.Alicyclobacilli are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores;Alicyclobacillus species can have a D-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C to kill 90% of spores). When a product is spoiled by Alicyclobacillus, the juice products develop a disinfectant-like odor and/or flavor (due to guaiacol production), but the bacteria do not cause swelling of the package or discoloration of the product, nor is it pathogenic to humans.Alicyclobacilli have been implicated in spoilages of pear, orange, peach, mango, and white grape juice, fruit juice blends, and tomato products. Not all Alicyclobacilli produce guaiacol, and thus not all species are of spoilage concern.
The first Alicyclobacillus species was isolated in 1967 from hot springs, and was named Bacillus acidocaldarius. However, it was not until 1982 that the organisms were implicated in the spoilage of apple juice. The next outbreak occurred in 1994, and based on 16S rRNA studies, a separate genus was proposed.A. acidoterrestris is considered the most important spoilage species within the Alicyclobacillus genus, but A. acidocaldarius, A. pomorum, and A. herbarius have also been isolated from spoiled product.
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