scholarly journals Alicyclobacillus acidoterrestris in pasteurized exotic Brazilian fruit juices: Isolation, genotypic characterization and heat resistance

2010 ◽  
Vol 27 (8) ◽  
pp. 1016-1022 ◽  
Author(s):  
I.C. McKnight ◽  
M.N.U. Eiroa ◽  
A.S. Sant’Ana ◽  
P.R. Massaguer
Keyword(s):  
Heat Resistance ◽  
Fruit Juices ◽  
Alicyclobacillus Acidoterrestris ◽  
Genotypic Characterization

Characterization of a Wild Strain of Alicyclobacillus acidoterrestris: Heat Resistance and Implications for Tomato Juice

2011 ◽  
Vol 76 (2) ◽  
pp. M130-M136 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Maria R. Corbo
Keyword(s):  
Heat Resistance ◽  
Wild Strain ◽  
Tomato Juice ◽  
Alicyclobacillus Acidoterrestris

Heat Resistance of Alicyclobacillus acidoterrestris Spores as Affected by Various pH Values and Organic Acids‡

1998 ◽  
Vol 61 (1) ◽  
pp. 41-46 ◽  
Author(s):  
APRIL J. PONTIUS ◽  
JOHN E. RUSHING ◽  
PEGGY M. FOEGEDING
Keyword(s):  
Heat Resistance ◽  
Fruit Juice ◽  
Ion Concentration ◽  
Thermal Processes ◽  
Alicyclobacillus Acidoterrestris ◽  
Hydrogen Ion Concentration ◽  
Ph Values ◽  
Acid Type ◽  
Acidic Conditions ◽  
D Values

Alicyclobacillus acidoterrestris, a thermoacidophilic sporeformer, has caused spoilage of fruit juices which had been treated with thermal processes intended to commercially sterilize the juice. The objective of this research was to document the effect of pH, acid, and temperature on the heat resistance of spores of three fruit-juice isolates of A. acidoterrestris. The thermal resistance of spores of A. acidoterrestris strains VF, WAC, and IP were studied in a model fruit-juice system composed of 12% glucose and 30 mM of either citric, malic, or tartaric acid, adjusted to selected pH values ranging from 2.8 to 4.0. Decimal reduction times (D values) and inactivation rates were determined. Spores of strains VF and WAC were similarly resistant to heat under acidic conditions, while strain IP spores were less resistant. In the range of pH 2.8 to 4.0, a statistically significant effect of hydrogen ion concentration on heat resistance was observed at lower temperatures, but not at the higher temperatures. For example, at 91 °C and pH 3.1 and 3.7, D values were 31.3 and 54.3 min, respectively, while at 97°C D values at pH 3.1 and 3.7 were 7.9 and 8.8 min, respectively. The type of acid did not significantly affect the heat resistance. The zD values ranged from 5.9 to 10°C, depending on the acid, pH, and the strain. The models generated from this research can be used to determine adequate thermal processes, accounting for the acid type, pH, and temperature, to destroy A. acidoterrestris spores in beverages, since this organism is able to survive the typical hot-fill and hold process (2 min at 88 to 96°C) currently used to process fruit juice.

Heat Resistance of Talaromyces flavus and Neosartorya fischeri Isolated from Commercial Fruit Juices

1987 ◽  
Vol 50 (1) ◽  
pp. 18-20 ◽  
Author(s):  
VIRGINIA N. SCOTT ◽  
DANE T. BERNARD
Keyword(s):  
Heat Resistance ◽  
Thermal Process ◽  
Fruit Juices ◽  
Thermal Processes ◽  
Talaromyces Flavus ◽  
Neosartorya Fischeri ◽  
Z Value ◽  
Shelf Stable ◽  
D Value

The heat resistance of two molds believed to have survived the thermal process applied to two commercial “shelf stable” fruit juices was studied. Neosartorya fischeri had a D-value of 1.4 min at 190°F (87.8°C) and a z-value of 10°F (5.6°C). Talaromyces flavus had a D-value of 2.2 min at 195°F (90.6°C) and a z-value of 9.5°F (5.2°C). Under certain conditions, both molds possess sufficient heat resistance to survive commercial thermal processes if ascospores are present in sufficient numbers.

scholarly journals Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1496
Author(s):  
Juan-Pablo Huertas ◽  
María Ros-Chumillas ◽  
Alberto Garre ◽  
Pablo S. Fernández ◽  
Arantxa Aznar ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Heat Resistance ◽  
Heating Rate ◽  
Heat Treatments ◽  
Microbial Inactivation ◽  
Economic Losses ◽  
Inactivation Kinetics ◽  
Heating Rates ◽  
Alicyclobacillus Acidoterrestris ◽  
Heating Phase

Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic; this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of A. acidoterrestris. Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of A. acidoterrestris is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms.

scholarly journals Heat Resistance of Alicyclobacillus isolated from Fruit Juices

2017 ◽  
Vol 55 ◽  
pp. 23-27
Author(s):  
Sejong Oh
Keyword(s):  
Heat Resistance ◽  
Fruit Juices

Effects of heating and recovery media pH on the heat resistance of Alicyclobacillus acidoterrestris Ad 746 spores

2020 ◽  
Vol 129 (6) ◽  
pp. 1674-1683 ◽  
Author(s):  
I. Leguerinel ◽  
M. Maucotel ◽  
T. Arnoux ◽  
M. Gaspari ◽  
N. Desriac ◽  
...  
Keyword(s):  
Heat Resistance ◽  
Alicyclobacillus Acidoterrestris

scholarly journals Isolation of Alicyclobacillus acidoterrestris from Fruit Juices

2000 ◽  
Vol 83 (5) ◽  
pp. 1115-1120 ◽  
Author(s):  
Isabel Walls ◽  
Rolenda Chuyate
Keyword(s):  
Orange Juice ◽  
Food Industry ◽  
Apple Juice ◽  
Fruit Juice ◽  
Synthetic Medium ◽  
Fruit Juices ◽  
Medium Ph ◽  
Alicyclobacillus Acidoterrestris ◽  
Isolation Medium ◽  
Repeatability And Reproducibility

Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different times was also determined; heat shocking at 80°C for 10 min was considered appropriate. Peptone, previously shown to inhibit A. acidoterrestris, was not inhibitory when present in K agar. A collaborative trial with 9 laboratories was undertaken to determine the repeatability and reproducibility of counts on K agar. K agar prepared from individual components was compared with dehydrated K agar prepared by International BioProducts (Redmond, WA). There were no significant differences between log mean counts for the 2 media for each of the juices analyzed at both the high and the low inoculum levels. Repeatability and reproducibility values were not significantly different either within juices, within trials, or across all samples tested in both trials. K agar is suitable for isolation of A. acidoterrestris spores from fruit juices.

Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin

2013 ◽  
Vol 30 (3) ◽  
pp. 855-863 ◽  
Author(s):  
Jinjin Pei ◽  
Tianli Yue ◽  
Yahong Yuan
Keyword(s):  
Fruit Juices ◽  
Alicyclobacillus Acidoterrestris
Sign in / Sign up

Export Citation Format

Share Document