scholarly journals Inhibitory Effects of High Pressure and Heat on Alicyclobacillus acidoterrestris Spores in Apple Juice

2002 ◽  
Vol 68 (8) ◽  
pp. 4158-4161 ◽  
Author(s):  
Sun-Young Lee ◽  
Richard H. Dougherty ◽  
Dong-Hyun Kang
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
High Temperature ◽  
Apple Juice ◽  
Inhibitory Effects ◽  
Alicyclobacillus Acidoterrestris

ABSTRACT The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90°C).

Effect of Small, Acid-Soluble Proteins on Spore Resistance and Germination under a Combination of Pressure and Heat Treatment

2007 ◽  
Vol 70 (9) ◽  
pp. 2168-2171
Author(s):  
JONG-KYUNG LEE ◽  
SARA MOVAHEDI ◽  
STEPHEN E. HARDING ◽  
BERNARD M. MACKEY ◽  
WILLIAM M. WAITES
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
High Temperature ◽  
Spore Germination ◽  
Soluble Proteins ◽  
Wild Type ◽  
Spore Resistance ◽  
Pressure Resistance ◽  
The One

To find the range of pressure required for effective high-pressure inactivation of bacterial spores and to investigate the role of α/β-type small, acid-soluble proteins (SASP) in spores under pressure treatment, mild heat was combined with pressure (room temperature to 65°C and 100 to 500 MPa) and applied to wild-type and SASP-α−/β− Bacillus subtilis spores. On the one hand, more than 4 log units of wild-type spores were reduced after pressurization at 100 to 500 MPa and 65°C. On the other hand, the number of surviving mutant spores decreased by 2 log units at 100 MPa and by more than 5 log units at 500 MPa. At 500 MPa and 65°C, both wild-type and mutant spore survivor counts were reduced by 5 log units. Interestingly, pressures of 100, 200, and 300 MPa at 65°C inactivated wild-type SASP-α+/β+ spores more than mutant SASP-α−/β− spores, and this was attributed to less pressure-induced germination in SASP-α−/β− spores than in wild-type SASP-α+/β+ spores. However, there was no difference in the pressure resistance between SASP-α+/β+ and SASP-α−/β− spores at 100 MPa and ambient temperature (approximately 22°C) for 30 min. A combination of high pressure and high temperature is very effective for inducing spore germination, and then inactivation of the germinated spore occurs because of the heat treatment. This study showed that α/β-type SASP play a role in spore inactivation by increasing spore germination under 100 to 300 MPa at high temperature.

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

scholarly journals APPLICATION OF HIGH PRESSURE PASTEURIZATION TO INACTIVATE SPORES OF ALICYCLOBACILLUS ACIDOTERRESTRIS IN APPLE JUICE

2012 ◽  
Author(s):  
Sylwia Skąpska ◽  
Barbara Sokołowska ◽  
Monika Fonberg-Broczek ◽  
Jolanta Niezgoda ◽  
Marta Chotkiewicz ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris

scholarly journals Inhibitory Effects of Panax ginseng C. A. Mayer Treated with High Temperature and High Pressure on Oxidative Stress

2012 ◽  
Vol 25 (4) ◽  
pp. 800-806 ◽  
Author(s):  
Bo-Ra Yoon ◽  
Young-Jun Lee ◽  
Hee-Do Hong ◽  
Young-Chul Lee ◽  
Young-Chan Kim ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
High Pressure ◽  
High Temperature ◽  
Panax Ginseng ◽  
Inhibitory Effects

Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice

2020 ◽  
Vol 60 ◽  
pp. 102299 ◽  
Author(s):  
J.N. Sauceda-Gálvez ◽  
M. Tió-Coma ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Alicyclobacillus Acidoterrestris ◽  
Ultra High Pressure ◽  
Uv C

Combined Treatment of High Pressure and Heat on Killing Spores of Alicyclobacillus acidoterrestris in Apple Juice Concentrate

2006 ◽  
Vol 69 (5) ◽  
pp. 1056-1060 ◽  
Author(s):  
SUN-YOUNG LEE ◽  
HYUN-JUNG CHUNG ◽  
DONG-HYUN KANG
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Combined Treatment ◽  
Dependent Manner ◽  
Pressure Treatment ◽  
Alicyclobacillus Acidoterrestris ◽  
High Pressure Treatment ◽  
Log Reduction ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, has been isolated from spoiled acidic juices and is considered to be one of the important target microorganisms in quality control of acidic canned foods. Combined high pressure and heat treatment showed an effectiveness to control A. acidoterrestris spores. However, the effectiveness of the combined treatment may change upon the apple juice concentration. Therefore, the objective of this study was to evaluate different levels of apple juice concentrate for reduction of Alicyclobacillus spores by high pressure and heat. Spores of A. acidoterrestris were inoculated into three different concentrations of apple juice (17.5, 35, and 70° Brix), and subjected to three high-pressure treatments (207, 414, and 621 MPa) at four different temperatures (22, 45, 71, and 90°C). High-pressure treatment (207, 414, and 621 MPa) at 22°C did not reduce the level of spores regardless of the apple juice concentration (P > 0.05). In diluted apple juice (17.5° Brix), the combined treatment of high pressure and heat resulted in spore reductions of about 2 log at 45°C, and more than 5 log at higher temperatures (71 and 90°C) in a high-pressure and temperature-dependent manner. For apple juice with a higher concentration (30° Brix), high-pressure treatment showed no effect at 45°C but resulted in about 2 and 4 log reduction at 71 and 90°C, respectively. However, for apple juice concentrate (70° Brix), treatment with heat or high pressure alone, or their combinations showed no inactivation against spores of A. acidoterrestris. It is likely that differences in the water availability explain the greater resistance of spores to high-pressure inactivation in the juice concentrates than in diluted juices. Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration.

Inactivation of Fungal Spores in Apple Juice by High Pressure Homogenization

2009 ◽  
Vol 72 (12) ◽  
pp. 2561-2564 ◽  
Author(s):  
ALAN M. McKAY
Keyword(s):  
Heat Treatment ◽  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Filamentous Fungi ◽  
Apple Juice ◽  
Fungal Spores ◽  
Black Yeasts ◽  
High Pressure Homogenization ◽  
Vegetative Cells

High pressure homogenization (HPH) at 300 MPa in apple juice provides more than 5-log kill of ascospores of Saccharomyces cerevisiae, conidiospores of filamentous fungi, and sporulated black yeasts. HPH and heat treatment were more effective against vegetative cells than against the spores of yeasts used in this study. Ascospores of Talaromyces macrosporus and Neosartorya spinosa were resistant to HPH at 300 MPa. HPH of ascospores of T. macrosporus may result in activation.

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