Inhibitory Effects of High Pressure and Heat on <i>Alicyclobacillus acidoterrestris</i> Spores in Apple Juice

Abstract

The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degrees C).