Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Y. Y. Bae, Hojoung Lee, S. A. Kim, Min-Suk Rhee

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45 Citations (Scopus)


We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (106-107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO2 did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2.

Original languageEnglish
Pages (from-to)95-100
Number of pages6
JournalInternational Journal of Food Microbiology
Issue number1
Publication statusPublished - 2009 Nov 30



  • Alicyclobacillus acidoterrestris spores
  • Apple juice
  • Heat treatment
  • Inactivation
  • Pressure
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Safety, Risk, Reliability and Quality

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