Palavra-chave: SPOILAGE

FLAT-SOUR ALICYCLOBACILLUS SPP PREDICTIVE MICROBIOLOGY GROWTH ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM PROCESSED MEAT YEASTS ALICYCLOBACILLUS ACIDOTERRESTRIS MODELING MICROBIOLOGY BIOFILMS THERMAL INACTIVATION NATURAL ANTIMICROBIAL COMPOUNDS FRUIT JUICES RESISTANCE FLAVONOIDS HOT-FILL HEAT RESISTANT MOULDS INACTIVATION FLAVORINGS FILAMENTOUS FUNGI, MEAT PREVALENCE ORANGE JUICE FATE ACIDURIC BACTERIA INACTIVATION KINETICS JUICE FUNGI SOFT DRINK AROMAS BACILLUS CEREUS BEVERAGES CLOSTRIDIUM PASTEURIANUM