[Spoilage of fruit juice by bacilli: isolation and characterization of the spoiling microorganisms].

A Bacillus-strain was isolated from spoiled apple juice. This strain was acidophilic with a growth range between pH 2.5 and 5.5. Lipid analysis demonstrated the occurrence of omega-cyclohexane fatty acids and hopanoids. As these cell constituents have among bacilli been found only in Bacillus acidocaldarius strains, our isolated microorganism seems to be related to this species. Our organism could be a threat to fruit juices during storage at elevated temperatures (greater than or equal to 26 degrees C) because its spores were able to survive pasteurization conditions.