{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T13:45:54Z","timestamp":1791812754854,"version":"4.3.4"},"reference-count":47,"publisher":"American Society for Microbiology","license":[{"start":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T00:00:00Z","timestamp":1791763200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T00:00:00Z","timestamp":1791763200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"funder":[{"name":"USDA NIFA","award":["1030774"],"award-info":[{"award-number":["1030774"]}]}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title\/>\n                    <jats:p>\n                      <jats:italic toggle=\"yes\">Alicyclobacillus acidoterrestris<\/jats:italic>\n                      and\n                      <jats:italic toggle=\"yes\">Alicyclobacillus suci<\/jats:italic>\n                      are guaiacol-producing bacteria that can spoil fruit juices. To study the genetic underpinnings of guaiacol production in juice, transcriptomics was performed on multiple strains of\n                      <jats:italic toggle=\"yes\">A. suci<\/jats:italic>\n                      and\n                      <jats:italic toggle=\"yes\">A. acidoterrestris<\/jats:italic>\n                      under guaiacol production conditions. While guaiacol production was consistently higher by\n                      <jats:italic toggle=\"yes\">A. acidoterrestris<\/jats:italic>\n                      than by\n                      <jats:italic toggle=\"yes\">A. suci<\/jats:italic>\n                      , the gene expression levels associated with guaiacol production (e.g.,\n                      <jats:italic toggle=\"yes\">vdcC<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">vdcB<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">vdcD<\/jats:italic>\n                      ) showed significant variability across strains of both species, suggesting that other factors beyond\n                      <jats:italic toggle=\"yes\">vdcC<\/jats:italic>\n                      transcription influence the amount of guaiacol produced.\n                      <jats:italic toggle=\"yes\">A. acidoterrestris<\/jats:italic>\n                      exhibited a maximum growth rate at 40\u00b0C, but produced the most guaiacol at 25\u00b0C (16.2 \u00b1 0.6 \u00b5g\/L, day 14), suggesting that guaiacol is not only linked to growth. When adjusting pH,\n                      <jats:italic toggle=\"yes\">A. acidoterrestris<\/jats:italic>\n                      produced the most guaiacol at pH 4.0 at 14 days (3.2 \u00b1 2.2 \u00b5g\/L).\n                      <jats:italic toggle=\"yes\">A. suci<\/jats:italic>\n                      also showed the highest amount of guaiacol production at 25\u00b0C (3.6 \u00b1 0.3 \u00b5g\/L, day 7). In pH-adjusted apple juice,\n                      <jats:italic toggle=\"yes\">A. suci<\/jats:italic>\n                      showed consistent growth across all pH levels, yet produced the most guaiacol at pH 3.0 (2.1 \u00b1 0.08 \u00b5g\/L, day 7). Importantly, guaiacol levels did not consistently correlate with bacterial growth, underscoring the limitations of enumeration-based spoilage assessments. Comparative strain analysis revealed species-specific differences, with\n                      <jats:italic toggle=\"yes\">A. acidoterrestris<\/jats:italic>\n                      producing significantly more guaiacol in apple juice than\n                      <jats:italic toggle=\"yes\">A. suci<\/jats:italic>\n                      , a trend not reflected in media-based PECA assays. These findings highlight the need to evaluate spoilage risk in relevant food matrices under realistic storage conditions to provide beverage producers with insights for improved mitigation strategies.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>IMPORTANCE<\/jats:title>\n                    <jats:p>\n                      Beverage spoilage caused by microbes such as\n                      <jats:italic toggle=\"yes\">Alicyclobacillus<\/jats:italic>\n                      poses a significant challenge for the food industry, leading to substantial economic losses and increased food waste. While it is known that some species, specifically those that produce the off-flavor compound guaiacol, are responsible for spoilage, current risk assessment practices often fail to accurately predict spoilage potential. These practices are often flawed because they rely on simple bacterial enumeration or use media-based assays without relevance to a specific food matrix, which do not reflect real-world conditions. Testing the presence or absence of these bacteria without assessment of spoilage can lead to false positives and overly conservative product disposition decisions. This study highlights the need for a more nuanced approach by demonstrating that the relationship between bacterial growth, gene expression, and guaiacol production is not straightforward as it impacts juice spoilage.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1128\/aem.01679-26","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T13:01:02Z","timestamp":1791810062000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":0,"title":["Multiple factors contribute to guaiacol production by\n                    <i>Alicyclobacillus acidoterrestris<\/i>\n                    and\n                    <i>Alicyclobacillus suci<\/i>\n                    in apple juice, as revealed by transcriptomic and phenotypic analyses"],"prefix":"10.1128","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0333-0809","authenticated-orcid":true,"given":"Katerina","family":"Roth","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05bnh6r87","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Food Science, Cornell University","place":["Ithaca, USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zo\u00eb C.","family":"Scott","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05bnh6r87","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Food Science, Cornell University","place":["Ithaca, USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andre P.","family":"Kalenak","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05bnh6r87","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Food Science, Cornell University","place":["Ithaca, USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1403-0505","authenticated-orcid":true,"given":"Gavin L.","family":"Sacks","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05bnh6r87","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Food Science, Cornell University","place":["Ithaca, USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1141-4746","authenticated-orcid":true,"given":"Abigail B.","family":"Snyder","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/05bnh6r87","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of Food Science, Cornell University","place":["Ithaca, USA"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","published-online":{"date-parts":[[2026,10,12]]},"reference":[{"key":"e_1_3_4_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2017.09.025"},{"key":"e_1_3_4_3_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods11050747"},{"key":"e_1_3_4_4_2","doi-asserted-by":"publisher","DOI":"10.1099\/ijsem.0.005016"},{"key":"e_1_3_4_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.12.032"},{"key":"e_1_3_4_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfp.2023.100114"},{"key":"e_1_3_4_7_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028x-63.11.1517"},{"key":"e_1_3_4_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108883"},{"key":"e_1_3_4_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2024.111002"},{"key":"e_1_3_4_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.03.004"},{"key":"e_1_3_4_11_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.01427.x"},{"key":"e_1_3_4_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.04.014"},{"key":"e_1_3_4_13_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.tb07201.x"},{"key":"e_1_3_4_14_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf060602n"},{"key":"e_1_3_4_15_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-006-0495-6"},{"key":"e_1_3_4_16_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.05.023"},{"key":"e_1_3_4_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2024.110731"},{"key":"e_1_3_4_18_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1472-765X.2004.01636.x"},{"key":"e_1_3_4_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2024.110856"},{"key":"e_1_3_4_20_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0723-2020(87)80009-7"},{"key":"e_1_3_4_21_2","unstructured":"Bates RP Morris JR. 2001. 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