Spoilage investigation of pasteurized apple juice with visual defects identified Acetobacter spp. as the primary spoilage agents

Acetobacter fabarum and Acetobacter lovaniensis isolated from spoiled pasteurized apple juice with unusual defects. The said defect is a formation of gels after the apple juice was stored at ambient temperature for 45-60 days. The isolates appeared to tolerate dimethyl dicarbonate, a microbial control agent, added to the juice at 238 ppm during processing.