Abstract:  The contents of Alicyclobacillus spp. are the main flavor affecting indexes of juice, for their bad flavor effects on juice taste, so they have become increasingly concerned in the international community. Their metabolites, hazards, contamination routes were analyzed in this paper, and controlling methods were also introduced in this paper, ①the Alicyclobacillus spp. are currently controlled by raw materials selection, washing, molecular filtration and high-temperature sterilization. ②ClO2, nisin and enterocin etc. are proved to have a good sterilization effect, but not to be applied on industrial production. And 3 non-heat sterilization technologies such as irradiation, pulsed electric field or ultrasonic wave sterilization have broad prospects, but have to be further studied before application.

Key words: juice, thermoacidiphilic bacteria, Alicyclobacillus spp., metabolites, hazard, control