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The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. In this study it was shown to grow in orange juice, grapefruit juice and apple juice to produce detectable taint at levels of about 10 4 -10 5 c.f.u. ml Ϫ1 . Decimal reduction times were determined at 80 Њ, 90 Њ and 95 ЊC in each juice and confirmed the heat-resistant nature of the spores under normal juice pasteurization conditions. They also confirmed that heat sensitivity increased with decreasing pH but that this effect was less pronounced at higher temperatures. The organism was, however, sensitive to the bacteriocin food preservative nisin. The presence of nisin during heating decreased the D value by up to 40% and the MIC for nisin against spores at 25 ЊC was only 5 International Units (IU) ml Ϫ1 . The results indicate that use of nisin is a potentially useful way of controlling this organism in fruit juices and fruit juicecontaining products.

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Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage.