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 the causative agent in spoilage of commercially pasteurized fruit juice. In particular, A. acidoterrestris is considered a major producer of off-flavors. The spores of A. acidoterrestris possess the ability to survive commercial pasteurization processes, to germinate and grow in low pH environments and to produce volatile, unpleasant odorous compound (guaiacol) in fruit juices. The flat sour type of spoilage (without gas production or package swelling) is characterized as having a “medicinal,” “smoky,” and “antiseptic” off-flavor and makes the final juice product unacceptable. Spoilage by Alicyclobacillus is a major concern for producers since many of the new methods, which can destroy spores in the absence of chemical additives, may not destroy Alicyclobacillus. Although A. acidoterrestris is not pathogenic to humans, it can result in significant economic losses to juice processors because of its odor. The present review includes the taxonomy of Alicyclobacillus spp., their general characteristics, their resistance to heat and possible off-flavor production pathways. Particular emphasis is given to commonly used control measures, including physical, chemical and biological treatments currently available for removal of Alicyclobacillus spp.

在最近的几十年中，革兰氏阳性非致病性，杆状，嗜热嗜酸和耐酸的芽孢形成细菌，例如脂环酸杆菌属。已被确定为商业巴氏消毒果汁变质的致病因子。特别地，酸曲霉被认为是异味的主要产生者。酸曲霉孢子具有在商业巴氏灭菌过程中生存，在低pH环境中发芽和生长以及在果汁中产生挥发性，难闻的有气味化合物（guaiacol）的能力。变味变质（无气体产生或包装膨胀）的特征是具有“药用”，“烟熏”和“防腐”异味，使最终的果汁产品不可接受。对于生产者来说，脂环菌的腐败是一个主要的问题，因为许多新方法可以在没有化学添加剂的情况下破坏孢子，但不会破坏脂环菌。虽然酸曲霉对人类没有致病性，由于其气味可能会给果汁加工者造成重大的经济损失。目前的审查包括脂环菌属的分类，其一般特征，其耐热性和可能的​​异味产生途径。特别强调了常用的控制措施，包括目前可用于去除脂环酸杆菌属的物理，化学和生物处理。