Soft drinks consumption is still a controversial issue for public health and public policy. Over
the years, numerous studies have been conducted into the possible links between soft drink …

Fruit juices have an important place in humans' healthy diet. They are considered to be shelf
stable products due to their low pH that prevents the growth of most bacteria. However …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Until recently, acidic products such as fruit juice and fruit based products were generally
thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the …

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and
acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as …

Concentrated fruit products have a significant place in modern consumption markets and are
valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby …

The spoilage of high acid fruit juices and nectars by Alicyclobacillus acidoterrestris is a
major concern to juice manufacturers around the world since it is difficult to detect. In this …

Alicyclobacillus spp. are spore forming bacteria that are often related to the deterioration of
acidic products such as beverages and citrus juices. After the process of industrial …

Bacteriocins from lactic acid bacteria (LAB) are of increasing interest in recent years due to
their potential as natural preservatives against food and beverage spoilage microorganisms …

The purpose of this study was to investigate the effect of non-thermal technology, high power
ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565 …