Potential Antimicrobial Activity of Weak Acids in Combination with pH and Temperature on <i>Alicyclobacillus acidoterrestris</i>

Abstract

Alicyclobacillus acidoterrestris causes spoilage in fruit juices. This research investigated the effects of organic acids on the growth of two strains of A. acidoterrestris at different pH values and temperatures over 2, 7 and 14 days. The results show different impacts of weak acids on A. acidoterrestris’s growth and survival. Ascorbic and malic acids have the highest antimicrobial activity; also, pH played a crucial role. Moreover, the results suggest a possible activity of acids on outgrowing spores rather than on spores. Understanding the organic acids interactions with A. acidoterrestris is crucial for implementing strategies to ensure quality and reduce spoilage incidents.

Keywords

• <i>Alicyclobacillus acidoterrestris</i>
• temperature
• pH
• weak acids
• decrease