Tomato Products Spoilage by Alicyclobacillus Spp: Growing Ability of Spores Naturally Present as a Function of the Total Soluble Solids and Isolates Characterization

The aim of the present study was to investigate the ability of Alicyclobacillus spp. spores that are naturally present in tomato puree and paste to germinate and to grow in these products, according to the total soluble solids content (TSS-Bx). All these spores germinated and grew at 60 ºC up to 8.5 Bx; however, some were able to grow also at 10.0 and 10.5 Bx; high temperatures were essential for their growth. It was also noted that a few spores (5 spores/ml) were able to spoil the product if in suitable conditions (T = 60 ºC, pH ? 4.5 and in an aerobic condition). The spores germinated and grown were isolated and the strains were compared with reference strains, characterized by means of physical and biochemical analysis, and typed by RAPD-PCR.