Strain A. acidoterrestris was ident

Strain A. acidoterrestris was identified as the causative agent
in spoilage of commercially pasteurized apple juice.
Alicyclobacillus sp. is soil borne bacteria, and do not strictly
require thermophilic and acidic environments.
Alicyclobacillus sp. possesses several distinct characteristics;
the major one is their ability to survive commercial
pasteurization processes and produce off-flavours in fruit
juices. Guaiacol and halophenols were identified as the
offensive smelling agent in many Alicyclobacillus sp. related
spoilage. The Alicyclobacillus sp was identified as potential
spoilage bacteria in fruit juices (Chang et al., 2004).

Spoilage of milk products by Pseudomonas fragi is
characterized by the production of a strawberry like odour.
Ethyl esters of butyric, hexanoic, and 3-methylbutanoic acid
were shown to be the major contributors to the odour on the
basis of their relative concentration in the headspace
(Cormier et al., 1991). Proteolysis during storage of ultra high
temperature skim and whole milks processed by either direct
or indirect systems has been studied. All the proteolysis
indices determined increased activities of both native milk
proteinase and proteinases of bacterial origin were observed
in skim ultra high temperature milks. The different behavior
of ultra high temperature skim and whole milks on storage
would have to be taken into account in establishing the
process conditions (Lopez et al., 1993). Proteolysis of milk
proteins is attributed to both native proteases and the
proteases produced by psychrotrophic bacteria during storage
of fresh raw milk. These proteases cause beneficial or
detrimental changes, depending on the specific milk product.
Plasmin, the major native protease in milk, is important for
cheese ripening. A microbial protease from a psychrotrophic
microorganism can indirectly increase plasmin levels in the
casein curd. This relationship between the plasmin system

Hasil (Bahasa Indonesia) 2:

Strain A. acidoterrestris diidentifikasi sebagai agen penyebab
di pembusukan pasteurisasi komersial jus apel.
Alicyclobacillus sp. adalah bakteri tanah ditanggung, dan tidak ketat
memerlukan termofilik dan asam lingkungan.
Alicyclobacillus sp. memiliki beberapa karakteristik yang berbeda;
yang utama adalah kemampuan mereka untuk bertahan hidup komersial
proses pasteurisasi dan menghasilkan off-rasa buah
jus. Guaiacol dan halophenols diidentifikasi sebagai
agen berbau ofensif di banyak Alicyclobacillus sp. terkait
pembusukan. The Alicyclobacillus sp diidentifikasi sebagai potensi
bakteri pembusuk di jus buah (Chang et al., 2004). pembusukan produk susu oleh Pseudomonas Fragi yang ditandai oleh produksi stroberi seperti bau. Etil ester dari butirat, hexanoic, dan 3-metilbutanoik asam yang terbukti menjadi kontributor utama bau pada dasar konsentrasi relatif mereka dalam headspace yang (Cormier et al., 1991). Proteolisis selama penyimpanan ultra tinggi skim suhu dan seluruh susu diproses oleh baik secara langsung maupun tidak langsung sistem telah dipelajari. Semua proteolisis indeks ditentukan peningkatan kegiatan dari kedua susu asli proteinase dan proteinase asal bakteri yang diamati di skim yang ultra susu suhu tinggi. Perilaku yang berbeda ultra skim suhu tinggi dan seluruh susu pada penyimpanan harus diperhitungkan dalam menetapkan kondisi proses (Lopez et al., 1993). Proteolisis susu protein dikaitkan dengan baik protease asli dan protease yang dihasilkan oleh bakteri psychrotrophic selama penyimpanan susu mentah segar. Protease ini menyebabkan menguntungkan atau merugikan perubahan, tergantung pada produk susu tertentu. Plasmin, protease asli utama dalam susu, penting untuk pematangan keju. Sebuah protease mikroba dari psychrotrophic mikroorganisme secara tidak langsung dapat meningkatkan kadar plasmin dalam dadih kasein. Hubungan antara sistem plasmin