Search for microorganism contaminated a juice and causes off-flavour

Hello,

I have a contamination of juice and I don`t have any idea what it
might be. The organism must withstand temperatures upp to 90°C
(pasteurisation) for 30 sec and down to 10°C in the fridgerator line.
Chemical analyses says that we have adition of 2-bromo-4-methylphenol.
Is any organism nown that hold these temperatures? Is any organism
known that produce this bromocresol or parts of it? We have checked
for alicyclobacillus but we don`t find guajacol and 2,6 di
chlorophenol in our product.

Any idea what it might can be?