Thermophilic spoilage in acid juices — factors enabling Bacillus coagulans in tomato juice The ability of Bacillus coagulans to grow and cause spoilage in processed tomato juice primarily depends on which combination of factors?

Introduction / Context:
Bacillus coagulans is a thermophilic, aciduric sporeformer notorious for flat-sour spoilage in tomato products. Recognizing the variables that allow it to grow helps processors optimize thermal processing, acidification targets, and storage practices.

Given Data / Assumptions:

• Spoiler: Bacillus coagulans.
• Product: tomato juice (naturally acidic).
• Potential determinants: spore load, oxygen exposure, and pH.

Concept / Approach:
Growth risk is multifactorial. A higher initial spore count increases probability of survival through heat processing. Although B. coagulans can grow with limited oxygen (facultative), oxygen ingress (for example, through minor seam defects) can enhance outgrowth. Finally, acidity is critical: lower pH reduces growth rates and extends lag phases, while borderline pH conditions favor thermophile outgrowth at warm storage temperatures.

Step-by-Step Solution:
Assess initial contamination: more spores increase spoilage risk.Consider oxygen: small amounts can stimulate metabolism despite acid conditions.Evaluate pH: values closer to the upper acid range are more permissive for growth.Therefore, all listed factors collectively influence B. coagulans in tomato juice.

Verification / Alternative check:
Heat process deviations combined with marginal pH and warm warehousing are frequently linked with flat-sour outbreaks.

Why Other Options Are Wrong:
Choosing only one factor oversimplifies the ecology of spore germination and growth in acid foods.

Common Pitfalls:
Relying on pH alone; ignoring spore loads from soil-contaminated raw tomatoes or recontamination after hot-fill.

Final Answer:
All of these.