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.

scholarly journals Effects of apple and orange juices on quality of refrigerated goat semen

2018 ◽  
Vol 63 (1) ◽  
pp. 53-65
Author(s):  
Ezekiel Adekunle ◽  
James Daramola ◽  
Olusiji Sowande ◽  
John Abiona ◽  
Monsuru Abioja
Keyword(s):  
Sperm Motility ◽  
Orange Juice ◽  
Apple Juice ◽  
Membrane Integrity ◽  
Egg Yolk ◽  
Fruit Juices ◽  
Sperm Viability ◽  
In Vitro Storage

This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extenders supplemented with 2.5%, 5% and 7.5% apple juice, and 5% orange juice had higher intact acrosome compared to other treatments and the control (P<0.05). The 10% orange juice had higher percentage membrane integrity compared to other treatments. Consistent and reduced (P<0.05) MDA levels were observed in the extenders supplemented with fruit juices and lower MDA was observed in the extenders supplemented with 10% apple juice compared to other treatments and the control (P<0.05). The findings reveal that additions of the fruit juices to semen extenders to maintain the viability of refrigerated spermatozoa were best at concentrations of 10 ml/100 ml of apple juice and 7.5 ml/100 ml of orange juice.

Detection of Guaiacol Produced by Alicyclobacillus acidoterrestris in Apple Juice by Sensory and Chromatographic Analyses, and Comparison with Spore and Vegetative Cell Populations

2000 ◽  
Vol 63 (11) ◽  
pp. 1517-1522 ◽  
Author(s):  
RACHEL V. ORR ◽  
ROBERT L. SHEWFELT ◽  
C. J. HUANG ◽  
SEBHAT TEFERA ◽  
LARRY R. BEUCHAT
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Storage Period ◽  
Storage Conditions ◽  
Sensory Panel ◽  
Alicyclobacillus Acidoterrestris ◽  
Concentration Method ◽  
Processing And Storage ◽  
And Storage ◽  
Sampling Times

Spoilage of fruit juice by Alicyclobacillus acidoterrestris is characterized by a distinct medicinal or antiseptic off odor attributed to guaiacol, a metabolic by product of the bacterium. Detection of low populations of A. acidoterrestris that would precede sensory detection of guaiacol would enable juice processors to select appropriate processing and storage conditions that would minimize or eliminate spoilage. The objective of this study was to determine the recognition threshold of guaiacol in apple juice by sensory analysis and the population of A. acidoterrestris and incubation time at 21 and 37°C necessary for chemical detection of guaiacol. Commercially sterilized apple juice (pH 3.54 ± 0.04, 11.3 ± 0.3°Brix) was inoculated with a five-strain mixture of A. acidoterrestris spores (2.98 log10 CFU/ml) and stored at 21 or 37°C for up to 61 days. Using an experienced sensory panel and the forced-choice ascending concentration method of limits, the best estimate threshold (BET) for recognition of guaiacol added to uninoculated apple juice was 2.23 ppb. Numbers of A. acidoterrestris spores and cells in inoculated juice remained constant during the 61-day storage period; however, the panel detected (P ≤ 0.01) guaiacol in juice stored at 37°C within 8 days. At three of four sampling times ranging from 13 to 61 days at which the sensory panel detected (P ≤ 0.001) guaiacol, concentrations of 8.1 to 11.4 ppb were detected by chromatographic analysis. The panel detected (P ≤ 0.1 to P ≤ 0.01) guaiacol in five samples stored at 21 to 37°C for 8 to 61 days in which the compound was not detected by chromatographic analyses. It appears that guaiacol content in apple juice inoculated with A. acidoterrestris is not always correlated with numbers of cells, and the limit of sensitivity of chromatographic quantitation of the compound is higher than the BET.

scholarly journals Quality and Authenticity Control of Fruit Juices-A Review

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1014 ◽  
Author(s):  
Marilena Dasenaki ◽  
Nikolaos Thomaidis
Keyword(s):  
Food Industry ◽  
Fruit Juice ◽  
Cost Effective ◽  
Control Area ◽  
Fruit Juices ◽  
Juice Quality ◽  
Hyphenated Techniques ◽  
Food Fraud ◽  
The Past

Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

Inactivation of Alicyclobacillus acidoterrestris Spores in Apple and Orange Juice Concentrates by Gamma Irradiation

2014 ◽  
Vol 77 (2) ◽  
pp. 339-344 ◽  
Author(s):  
SU-YEON LEE ◽  
SANG-HYUN PARK ◽  
DONG-HYUN KANG
Keyword(s):  
Gamma Irradiation ◽  
Water Activity ◽  
Orange Juice ◽  
Apple Juice ◽  
Radiation Doses ◽  
Alicyclobacillus Acidoterrestris ◽  
Irradiation Treatment

The objective of this study was to evaluate the effect of different concentrations of reconstituted apple and orange juice on reduction of Alicyclobacillus acidoterrestris spores by gamma irradiation. Spores of A. acidoterrestris were inoculated into three concentrations of apple (18, 36, and 72°Brix) and orange (11, 33, and 66°Brix) juice and subjected to five radiation doses (1, 3, 5, 7, and 10 kGy). No significant reductions (P &gt; 0.05) in spores were observed after the 1-kGy treatment for all apple and orange concentrations. Spores in 18, 36, and 72°Brix apple juice concentrates subjected to 10 kGy were reduced to 4.34, 3.9, and 3.84 log CFU/ml, respectively. Similar results were observed for orange juice. When 10 kGy was applied to 11°Brix orange juice, populations of spores were reduced by 5 log CFU/ml. The reduction of spores in 33 and 66°Brix orange juice concentrates exposed to 10-kGy gamma irradiation was 4.54 and 3.85 log CFU/ml, respectively. Juice concentration did not affect (P &gt; 0.05) the number of surviving A. acidoterrestris spores from the same kGy treatment. Gamma irradiation treatment did not change the pH or water activity of the juice (P &gt; 0.05).

scholarly journals Rapid Screening ofAlicyclobacillus acidoterrestrisSpoilage of Fruit Juices by Electronic Nose: A Confirmation Study

2010 ◽  
Vol 2010 ◽  
pp. 1-9 ◽  
Author(s):  
Stefano Cagnasso ◽  
Matteo Falasconi ◽  
Maria Paola Previdi ◽  
Barbara Franceschini ◽  
Chiara Cavalieri ◽  
...  
Keyword(s):  
Food Industry ◽  
Apple Juice ◽  
Detection Threshold ◽  
Fruit Juices ◽  
Rapid Screening ◽  
Early Screening ◽  
Classification Rate ◽  
Specific Chemical ◽  
Colony Forming Units ◽  
Considerable Loss

Early screening ofAlicyclobacillus spp.in fruit juices is a major applicative goal for the food industry, since juice contamination can lead to considerable loss of quality, and subsequently, to economic damages for juice producers. This paper presents an accurate study to assess and confirm the EOS507 electronic nose's (EN) ability of diagnosingAlicyclobacillus acidoterrestrisspoilage in artificially contaminated fruit juices. The authors experimental results have shown that the EOS507 can early identify, just after 24 hours from inoculation, contaminated orange and pear juices with an excellent classification rate close to 90% and with a detection threshold as low as 103 cfu/ml. In apple juice the detection threshold was about 105 cfu/ml, thus requiring longer incubation times (72 hours). PLS regression of EOS507 data can be also used to predict with fair accuracy the colony-forming units concentration of the bacteria. These results were supported by the GC/MS/MS measurements of specific chemical markers, such as guaiacol.

scholarly journals Identification and Validation of Synthetic Phenolic Antioxidants in Various Foods Commonly Consumed in Malaysia by HPLC

2019 ◽  
Vol 19 (4) ◽  
pp. 907
Author(s):  
Chen Son Yue ◽  
Wai Lun Hong ◽  
Sheri-Ann Shu Wei Tan ◽  
Khye Er Loh ◽  
Yee Chuan Liew ◽  
...  
Keyword(s):  
Orange Juice ◽  
Apple Juice ◽  
Food Samples ◽  
Butylated Hydroxytoluene ◽  
Phenolic Antioxidants ◽  
Snack Food ◽  
Food Items ◽  
Repeatability And Reproducibility ◽  
Elution Method ◽  
Synthetic Phenolic Antioxidants

This study was conducted in order to identify the presence of four synthetic phenolic antioxidants (SPAs): propyl gallate (PG), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in various food stuffs that are commonly consumed in Malaysia. The identification method was optimized and validated before it was applied to the analyses of eighty three food samples which include chewing gum, chili sauce, cereal-based snack food, noodles, potato snack, cereal breakfast, oat, biscuit, cookie, coffee, junk food, seaweed, nut, chocolate, apple juice, orange juice and blackcurrant juice. Twenty nine food samples contained SPAs either singly or in combination. The chromatography conditions such as elution method, flow rate and wavelength were optimized. Good linearity ranges (1–300 mgL–1) were found for all the four phenolic antioxidants. RSD for repeatability and reproducibility ranged from 0.15–0.84% for both precision analyses. LOD and LOQ ranged from 0.02–0.67 and 0.06–2.03 mgL–1, respectively. Recoveries of the four SPAs ranged from 80.4 to 119.0% when selected food items spiked at 10, 50, and 100 mgL–1.

Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Faiza Amin ◽  
Haq Nawaz Bhatti ◽  
Muhammad Bilal ◽  
Muhammad Asgher
Keyword(s):  
Food Industry ◽  
Statistical Approach ◽  
Fruit Juice ◽  
Industrial Wastes ◽  
Process Variables ◽  
Medium Ph ◽  
Industrial Sectors ◽  
Multiple Parameter ◽  
Fermentation Parameters ◽  
Initial Medium

Abstract The present study investigated the potential of several indigenous fungal strains to produce industrially important exo-polygalacturonase (exo-PG) utilizing locally available agro-industrial wastes in solid-state fermentation (SSF). Amongst various substrates employed, wheat bran supported the highest biosynthesis of exo-PG. Different process variables such as, fermentation duration, moisture level, pH and temperature were optimized using one-variable-at-a-time (OVAT) statistical approach. Results revealed that an initial medium pH of 3.0 at 35 °C together with MnSO4, glycine and pectin have progressive influence on exo-PG synthesis by P. notatum, while C. versicolor displayed utmost enzyme activity at pH 5.0, temperature 30 °C, moisture 50 % using CaCO3, (NH4)2SO4, and lactose as nutritional sources. The enzymatic cocktail treatment achieved a significantly improved clarity by reducing the turbidities, viscosities and absorbance’s of three fruit juices. Scaling up of various fermentation parameters might have potential to produce enhanced activities of exo-PG for different industrial sectors, particularly in food industry.

scholarly journals Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 855
Author(s):  
Pilar Colás-Medà ◽  
Iolanda Nicolau-Lapeña ◽  
Inmaculada Viñas ◽  
Isma Neggazi ◽  
Isabel Alegre
Keyword(s):  
Orange Juice ◽  
Fruit Juice ◽  
Microbiological Quality ◽  
Orange Peel ◽  
Bacillus Coagulans ◽  
Fruit Juices ◽  
Bacterial Spores ◽  
Quality And Safety ◽  
Ultraviolet C ◽  
Uv C

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.

scholarly journals Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

2009 ◽  
Vol 75 (23) ◽  
pp. 7409-7416 ◽  
Author(s):  
Ana Cláudia N. F. Spinelli ◽  
Anderson S. Sant'Ana ◽  
Salatir Rodrigues-Junior ◽  
Pilar R. Massaguer
Keyword(s):  
Orange Juice ◽  
Storage Temperature ◽  
Growth Parameters ◽  
Storage Conditions ◽  
Inoculum Level ◽  
Alicyclobacillus Acidoterrestris ◽  
Time Required ◽  
Cold Point ◽  
And Storage ◽  
A Current

ABSTRACT The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <101 and 101 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 104 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

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