By Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena
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32 Application of Alternative Food-Preservation Technologies Speranza et al. : this genus includes mainly aerobic species, involved in the spoilage of milk (some psychrotrophic strains) (sweet curdling and bitty cream spoilage), ropy spoilage of bread (B. subtilis), acidic foods (B. coagulans) and pickles (B. nigrificans). Formerly it has been divided into several genera (Bacillus, Paenibacillus, Geobacillus…). Alicyclobacillus (acid tolerant spore and thermophilic former) has been identified as causing spoilage of aseptically packed juices and other acidic drinks and produces an off-odour described as “disinfectant” or “medicinal taint”, due to the production of guaiacol and other phenolic compounds.
Int J Food Microbiol 2001a; 66: 163-73. Hills BP, Buff C, Wright KM, Sutcliffe LH, Ridge YP. Microstructural effects on microbial survival: phase-separating dextran solution. Int J Food Microbiol 2001b; 68: 187-97. Walker SL, Brocklehurst TF, Wimpenny JWT. The effects of growth dynamics upon pH gradient formation within around subsurface colonies of Salmonella Typhimurium. J Appl Microbiol 1997; 82: 610–4. Malakar P, Brocklehurst TF, Mackie AR, Wilson PDG, Zwietering MH, Van’t Riet K. Microgradients in bacterial colonies: use of fluorescent ratio imaging, a non-invasive technique.
0, growth proceeded faster in the gel than in the broth (paradox of the sucrose in a gelled system). 4. It is clear that one of the key effects of food structure is the immobilization of the microorganisms, resulting in a local change of the concentration of the substrate  and in a local accumulation of end-products. This accumulation has a strong consequence, as it causes a decrease of the pH within and around the colony [22, 23], with a gradient pH extending into the surrounding menstrum [18, 22]; for example, Walker et al.