The Effect of Nisin on the Growth and Heat Resistance of Alicyclobacillus acidoterrestris , Alicyclobacillus herbarius and Alicyclobacillus contaminans in Kiwi Juice: CONTROL OF ALICYCLOBACILLUS IN KIWI FRUIT

In the present study, the effect of nisin on the growth and heat resistance of five isolates and three reference strains from three species of Alicyclobacillus in kiwi fruit juice was investigated. The three Alicyclobacillus acidoterrestris strains and the Alicyclobacillus herbarius isolate C-ZJB-12-55 could multiply below 5 IU/mL of nisin. The growth of all strains could be inhibited by 20 IU/mL of nisin. When no nisin added, the average D-90C values of the strains ranged from 12.43 to 37.36 min. The average D-90C values decreased with the increase of nisin concentration, and the decrements ranged from 0.41 to 16.48 min for different strains when the concentration of nisin increased to 100 IU/mL. The growth conditions and heat resistance of strains from A. acidoterrestris were the best among test strains, followed by A. herbarius strains. Strains from Alicyclobacillus contaminans could not grow even in kiwi fruit juice without nisin added.