Tyfa, AgnieszkaKunicka-Styczyńska, AlinaDąbrowska, Justyna2015-12-142015-12-142015Biotechnology and Food Science, 2015 Vol.79 nr 1 nr s. 9-222084-01362299-6818 - online versionhttp://hdl.handle.net/11652/986Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.application/pdfenArticle