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Multiple Factors Contribute to Guaiacol Production by Alicyclobacillus acidoterrestris and Alicyclobacillus suci in Apple Juice, as revealed by Transcriptomic and Phenotypic Analyses

ABSTRACT: Alicyclobacillus acidoterrestris and Alicyclobacillus suci are both guaiacol producers that can cause spoilage in products like juices. To study the genetic underpinnings of guaiacol production, transcriptomics was performed on multiple strains of A. suci and A. acidoterrestris under guaiacol production conditions in apple juice. While guaiacol production was consistently higher by A. acidoterrestris than by A. suci, the gene expression levels associated with guaiacol production (e.g., vdcC, vdcB, vdcD) showed significant variability across strains of both species, suggesting that other factors beyond vdcC transcription influence the amount of guaiacol produced. This research provides insights for beverage producers in assessing spoilage risks and developing more informed mitigation strategies.

ORGANISM(S): Alicyclobacillus suci Alicyclobacillus acidoterrestris

PROVIDER: GSE313619 | GEO | 2026/02/14

REPOSITORIES: GEO

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Multiple Factors Contribute to Guaiacol Production by Alicyclobacillus acidoterrestris and Alicyclobacillus suci in Apple Juice, as revealed by Transcriptomic and Phenotypic Analyses

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