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Alicyclobacillus acidoterrestris(AAT) is an acidothermophilic spore forming bacterium thatcauses the contamination of pasteurized fruit and vegetable juices. Since it survives typical heattreatment, the use of more effective techniques, such as supercritical carbon dioxide (SCCD), areconsidered for preserving juices.Dipicolinic acid (DPA) is a universal component of bacterial spores and its release...
Commercially available unpasteurized, freshly-squeezed beetroot juice with a 24–72 hour shelf-life in cold storage, retains its natural flavour and nutritional value but can be a source of undesirable microflora. In this paper, the suitability of high pressure carbon dioxide (at 20 and 60 MPa, and a temperature of: 20, 35 and 60°C) to inactivate the native microflora in this juice has been studied...
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