Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices.

An acidophilic sporeformer was isolated from several varieties of shelf-stable juices. The organism sporulated on potato dextrose agar (pH 3.5) at 37°C within 24 hours and grew well in fruit and berry juices.

Ultra-High Pressure Pasteurization of Fresh Cut Pineapple.

Ultra-high pressure (200, 270 and 340 MPa), temperature (~4, 21 and 38°C), and time (5, 15, 40 and 60 min) combinations were evaluated as a means to extend the shelf-life of fresh cut pineapple chunks. Cut pineapple obtained from an industrial processor was packed in heat-sealed polyethylene pouches. Triplicate samples were temperature adjusted and treated in an Autoclave Engineers IP2-22-60 isostatic press.