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Alicyclobacillus acidiphilus – NBRC 100859

Alicyclobacillus acidiphilus – NBRC 100859
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Alicyclobacillus acidiphilus

Alicyclobacillus acidiphilus

NBRC No.NBRC 100859
Scientific Name of this StrainAlicyclobacillus acidiphilus Matsubara et al. 2002
Synonymous Name
Type Straintype
Accepted Date2005/01/24
Isolated Year1998
Deposited Year2005
HistoryIAM 14935 <- KIRIN Beverage Corp. (H. Matsubara, TA-67)
Other Culture Collection No.DSM 14558=NRIC 0496=IAM 14935=CIP 107723=JCM 21417
Other No.TA-67
Rehydration Fluid864
Cultivation Temp.50 C
Oxygen Relationship
Source of IsolationOff-flavoured acidic beverage
Locality of Source
Country of Origin
Biosafety Level
Mating Type
Genetic Marker
Plant Quarantine No.
Animal Quarantine No.
Herbarium No.
CommentGenome Information: PRJDB697 (NCBI BioProject).
Sequences16S rDNA
Shipping asGlass ampoule (L-dried)

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.