scholarly journals The effect of sporulation medium on Alicyclobacillus acidoterrestris guaiacol production in apple juice

LWT ◽  
2016 ◽  
Vol 69 ◽  
pp. 454-457 ◽  
Author(s):  
Celenk Molva ◽  
Ayse Handan Baysal
Keyword(s):  
Apple Juice ◽  
Sporulation Medium ◽  
Alicyclobacillus Acidoterrestris

scholarly journals Application of a Krypton-Chlorine Excilamp To Control Alicyclobacillus acidoterrestris Spores in Apple Juice and Identification of Its Sporicidal Mechanism

2020 ◽  
Vol 86 (11) ◽  
Author(s):  
Jun-Won Kang ◽  
Hak-Nyeong Hong ◽  
Dong-Hyun Kang
Keyword(s):  
Thermal Treatment ◽  
Apple Juice ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Alicyclobacillus Acidoterrestris ◽  
Content Type ◽  
Inactivation Mechanism ◽  
Uv Lamp ◽  
Uv Technology ◽  
Inactivation Effect

ABSTRACT The aim of this study was to investigate the sporicidal effect of a krypton-chlorine (KrCl) excilamp against Alicyclobacillus acidoterrestris spores and to compare its inactivation mechanism to that of a conventional UV lamp containing mercury (Hg). The inactivation effect of the KrCl excilamp was not significantly different from that of the Hg UV lamp for A. acidoterrestris spores in apple juice despite the 222-nm wavelength of the KrCl excilamp having a higher absorption coefficient in apple juice than the 254-nm wavelength of the Hg UV lamp; this is because KrCl excilamps have a fundamentally greater inactivation effect than Hg UV lamps, which is confirmed under ideal conditions (phosphate-buffered saline). The inactivation mechanism analysis revealed that the DNA damage induced by the KrCl excilamp was not significantly different (P > 0.05) from that induced by the Hg UV lamp, while the KrCl excilamp caused significantly higher (P < 0.05) lipid peroxidation incidence and permeability change in the inner membrane of A. acidoterrestris spores than did the Hg UV lamp. Meanwhile, the KrCl excilamp did not generate significant (P > 0.05) intracellular reactive oxygen species, indicating that the KrCl excilamp causes damage only through the direct absorption of UV light. In addition, after KrCl excilamp treatment with a dose of 2,011 mJ/cm2 to reduce A. acidoterrestris spores in apple juice by 5 logs, there were no significant (P > 0.05) changes in quality parameters such as color (L*, a*, and b*), total phenolic compounds, and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity. IMPORTANCE Alicyclobacillus acidoterrestris spores, which have high resistance to thermal treatment and can germinate even at low pH, are very troublesome in the juice industry. UV technology, a nonthermal treatment, can be an excellent means to control heat-resistant A. acidoterrestris spores in place of thermal treatment. However, the traditionally applied UV sources are lamps that contain mercury (Hg), which is harmful to humans and the environment; thus, there is a need to apply novel UV technology without the use of Hg. In response to this issue, excilamps, an Hg-free UV source, have been actively studied. However, no studies have been conducted applying this technique to control A. acidoterrestris spores. Therefore, the results of this study, which applied a KrCl excilamp for the control of A. acidoterrestris spores and elucidated the inactivation principle, are expected to be utilized as important basic data for application to actual industry or conducting further studies.

Destruction of Alicyclobacillus acidoterrestris Spores in Apple Juice on Stainless Steel Surfaces by Chemical Disinfectants

2009 ◽  
Vol 72 (3) ◽  
pp. 510-514 ◽  
Author(s):  
RICHARD PODOLAK ◽  
PHILIP H. ELLIOTT ◽  
BRADLEY J. TAYLOR ◽  
AAKASH KHURANA ◽  
DARRYL G. BLACK
Keyword(s):  
Stainless Steel ◽  
Chlorine Dioxide ◽  
Apple Juice ◽  
Octanoic Acid ◽  
Stainless Steel Surface ◽  
Peroxyacetic Acid ◽  
Alicyclobacillus Acidoterrestris ◽  
Practical Applications ◽  
Maximum Reduction ◽  
Steel Surfaces

A study was conducted to determine the effects of three commercially available disinfectants on the reduction of Alicyclobacillus acidoterrestris spores in single-strength apple juice applied to stainless steel surfaces. Apple juice was inoculated with A. acidoterrestris spores, spread onto the surface of stainless steel chips (SSC), dried to obtain spore concentrations of approximately 104 CFU/cm2, and treated with disinfectants at temperatures ranging from 40 to 90°C. The concentrations of disinfectants were 200, 500, 1,000, and 2,000 ppm of total chlorine for Clorox (CL) (sodium hypochlorite); 50, 100, and 200 ppm of total chlorine for Carnebon 200 (stabilized chlorine dioxide); and 1,500, 2,000, and 2,600 ppm for Vortexx (VOR) (hydrogen peroxide, peroxyacetic acid, and octanoic acid). For all temperatures tested, VOR at 2,600 ppm (90°C) and CL at 2,000 ppm (90°C) were the most inhibitory against A. acidoterrestris spores, resulting in 2.55- and 2.32-log CFU/cm2 reductions, respectively, after 2 min. All disinfectants and conditions tested resulted in the inactivation of A. acidoterrestris spores, with a maximum reduction of &gt;2 log CFU/cm2. Results from this study indicate that A. acidoterrestris spores, in single-strength apple juice, may be effectively reduced on stainless steel surface by VOR and CL, which may have practical applications in the juice industry.

Control of Alicyclobacillus acidoterrestris in apple juice by citrus extracts and a mild heat-treatment

Food Control ◽  
2013 ◽  
Vol 31 (2) ◽  
pp. 553-559 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo
Keyword(s):  
Heat Treatment ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Mild Heat

Bacteriocin assisted food functional membrane for simultaneous exclusion and inactivation of Alicyclobacillus acidoterrestris in apple juice

2021 ◽  
Vol 618 ◽  
pp. 118741
Author(s):  
Jinye Zhang ◽  
Sihang Li ◽  
Wenjing Wang ◽  
Jianfei Pei ◽  
Jiawei Zhang ◽  
...  
Keyword(s):  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Functional Membrane
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