|NBRC No.||NBRC 100859|
|Scientific Name of this Strain||Alicyclobacillus acidiphilus Matsubara et al. 2002|
|History||IAM 14935 <- KIRIN Beverage Corp. (H. Matsubara, TA-67)|
|Other Culture Collection No.||DSM 14558=NRIC 0496=IAM 14935=CIP 107723=JCM 21417|
|Cultivation Temp.||50 C|
|Source of Isolation||Off-flavoured acidic beverage|
|Locality of Source|
|Country of Origin|
|Plant Quarantine No.|
|Animal Quarantine No.|
|Comment||Genome Information: PRJDB697 (NCBI BioProject).|
|Shipping as||Glass 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.