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Activity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminant

Tyfa A., Kunicka-Styczyńska A., Dąbrowska J.

Biotechnology and Food Science

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2015

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Vol. 79, nr 2

9--22

EN

Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.

2

New methods for inactivation of Alicyclobacillus acidoterrestris spores in apple juice concentrate

Djas M., Bober M., Henczka M.

Challenges of Modern Technology

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2011

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Vol. 2, no. 2

46--49

EN

This paper is focused on new methods for inhibiting Alicyclobacillus acidoterrestris spores germination in apple juice concentrate. Four methods such as pulsed electric field (PEF), ultrasound (US), integrated method of PEF and US and microwaves (MW) have been investigated. The highest efficiency of spores inactivation was obtained after microwave treatment.

3

The possibility of thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit and vegetable juices

Chmal-Fudali E., Papiewska A.

Biotechnology and Food Science

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2011

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Vol. 75, nr 1

87-96

EN

For a long period of time the thermal processing has been considered as the only way to reduce the initial spore number of Alicyclobacillus acidoterrestris and prevent the spoilage of beverage especially the acidic one. The effect of temperature on the inactivation of bacterial spores is well documented. However is still not yet fully explored the interactions between the components of the tested environment. Alicyclobacillus acidoterrestris spores being resistant to the pasteurization treatment conditions normally applied to acidic fruit products can germinate and grow causing spoilage. Visual detection of spoilage is very difficult because Alicyclobacillus acidoterrestris does not produce gas during growth and incipient swelling of containers does not occur. Knowledge of the survival curves of Alicyclobacillus acidoterrestris spores suspended in natural and model environments is necessary to design pasteurization processes for high acidic fruit products. Therefore, this microorganism was suggested as the target to be used in the design of adequate pasteurization processes.

4

Bakterie Alicyclobacillus acidoterrestris - problem aktualny w przemyśle sokowniczym

Kunicka-Styczyńska A.

Przemysł Spożywczy

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2009

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T. 63, nr 6

34-37

PL

Bakterie z rodzaju Alicyclobacillus stanowią naturalną mikroflorę owoców. Alicyclobacillus acidoterrestris może niekorzystnie wpływać na smak koncentratów soków owocowych. W artykule przedstawiono występowanie tej bakterii w procesie produkcji koncentratów. Opisano wybrane procedury wykrywania i potwierdzenia obecności Alicyclobaclillus spp. Scharakteryzowano również czynniki ograniczające rozwój bakterii A. acidoterrestris w sokach. Eliminację spor bakterii w produkcie lub znaczące obniżenie ich liczby można osiągnąć przez równoczesne stosowanie kilku z opisanych metod inaktywacji spor.

EN

Bacteria Alicyclobacilli are an integral component of fruit micro-flora. Alicyclobacillus acidoterrestris can have unfavourable influence on the taste of products. In this article the presence of this bacteria in industrial processes of concentrated fruit juice production was described. A few chosen procedures of Alicyclobaclillus spp. detection and confirmation were given. Some key factors limiting the development of A. acidoterrestris in juice were characterized. The elimination of bacterial endospores or even their substantial reduction may be reached by multidirectional action of two or three factors described above.

5

Alicyclobacillus acidoterrestris - przetrwalnikująca bakteria skażająca soki

Satora P.

Laboratorium - Przegląd Ogólnopolski

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2009

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nr 5

20--24

PL

Alicyclobacillus acidoterrestris jest Gram-dodatnią bakterią przetrwalnikującą będącą termoacydofilem, powodującą zepsucia płaskokwaśne soków i konserw owocowych. Artykuł poświęcony jest ogólnej charakterystyce bakterii z rodzaju Alicyclobacillus, a także metodom izolacji, detekcji i identyfikacji tego mikroorganizmu w żywności. Omówione zostały również wady, głównie soków owocowych, powodowane przez te drobnoustroje, a związane z powstawaniem związków o nieprzyjemnym zapachu.

EN

Alicyclobacillus acidoterrestris is a Gram-positive spore-forming thermophilic acidophilic bacilli that spoil fruit juices and preserves. The article includes the general characteristics of the Alicyclobacillus genus, as well as methods of isolation, detection and identification of these microorganisms in food. The type of spoilage associated with A. acidoterrestris and attributed to the formation of the offensive-smelling compounds have also been discussed in the review.