Webinar: Invisible Danger in Juice

Objective of the webinar

Alicyclobacillus spp. are among the most critical spoilage organisms in the fruit juice industry. Their spores, especially Alicyclobacillus acidoterrestris, can survive common pasteurization processes, produce off-flavors (notably guaiacol), and render entire batches economically worthless.

This webinar demonstrates how this invisible threat can be detected in time, microbiologically contained, and prevented in the long term – with specific recommendations for quality management and laboratory practice.

The two core topics of the webinar:

• TALK 1: Alicyclobacillus Reloaded – Biology & Quality Management (Dr. Jiri Snaidr)
  • Current state of taxonomy and genomic diversity
  • Spore formation and extreme resistance mechanisms
  • Biofilms: from zero to a million-strong colony
  • Guaiacol pathway: the origin of the “disinfectant aroma”
  • Overview of recent studies and their relevance for practice
  • Prevention along the entire production line: from raw material to bottling
     
• TALK 2: Molecular Guardians – VIT® & Flow VIT® in the Quality Lab (Dr. Claudia Beimfohr)
  • Rapid detection with VIT® gene probe technology
  • Automated monitoring using Flow VIT® and flow cytometry
  • Practical examples: application from raw material to finished product
  • Economic benefits: shorten storage times, avoid recalls
     

The webinar is complemented by real-world case studies that illustrate practical implementation. They demonstrate how targeted microbiological control can stabilize production processes, improve cost-efficiency, and create long-term competitive advantages.