Publications by authors named "Huayu Dong"
Spoilage of juice and beverages by a thermo-acidophilic bacterium, Alicyclobacillus acidoterrestris, has been considered to be a major and widespread concern for juice industry. Acid-resistant property of A. acidoterrestris supports its survival and multiplication in acidic juice and challenges the development of corresponding control measures.
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- Alicyclobacillus acidoterrestris is the main cause of spoilage in pasteurized fruit juice due to its heat and acid tolerance, making it a significant concern for food safety.
- The study found that p-coumaric acid, a plant-derived compound, effectively inhibited the growth of A. acidoterrestris at concentrations as low as 0.2 mg/mL and caused various forms of cellular damage.
- When used in apple juice, p-coumaric acid not only reduced viable bacterial counts significantly but also enhanced the juice's antioxidant properties without negatively affecting its sensory characteristics or storage quality.