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

• Autorzy: Tyfa, A. , Kunicka-Styczyńska, A. , Dąbrowska, J.
• Języki publikacji: EN

Abstrakty

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.

Słowa kluczowe

PL

Alicyclobacillus acidoterrestris; olejki eteryczne; bakteriocyny; psucie się produktów owocowych; aktywność przeciwdrobnoustrojowa

EN

Alicyclobacillus acidoterrestris; essential oils; bacteriocins; fruit products spoilage; antimicrobial activity

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2015
• Tom: Vol. 79, nr 2
• Strony: 9--22
• Opis fizyczny: Bibliogr. 85 poz.

Twórcy

autor

Tyfa, A.

• Institute of Fermentation Technology and Microbiology Lodz University of Technology 90-924, Lodz, Poland,

autor

Kunicka-Styczyńska, A.

• Institute of Fermentation Technology and Microbiology Lodz University of Technology 90-924, Lodz, Poland

autor

Dąbrowska, J.

• Institute of General Food Chemistry Lodz University of Technology, 90-924 Lodz, Poland

Bibliografia

• 1.Uchino F, Doi S. Acido-thermophilic bacteria from thermal waters. Agr Biol ChemTokyo 1967, 31:817-822.
• 2.Yamazaki K, Teduka H, Shinano S. Isolation and identification of Alicyclobacillusacidoterrestris from acidic beverages. Biosci Biotech Biochem 1996, 60: 543-545.
• 3.Darland G, Brock TD. Bacillus acidocaldarius sp. nov., an acidophilic, thermophilicspore-forming bacterium. J Gen Microbiol 1971, 67:9-15.
• 4.Hippchen B, Roll A, Poralla K. Occurrence in soil of thermo-acidophilic bacillipossessing ω-cyclohexane fatty acids and hopanoids. Arch Microbiol 1981, 129:53-55.
• 5.Cerny G, Hennlich W, Poralla K. Fruchtsaftverderb durch Bacillen: isolierung undcharakterisierung des verderbserregers. Z Lebensm Unters For 1984, 179:224-227.
• 6.Deinhard G, Blanz P, Poralla K, Altan E. Bacillus acidoterrestris sp. nov. a newthermotolerant acidophile isolated from different soils. Syst Appl Microbiol 1987,10:47-53.
• 7.Deinhard G, Saar J, Krischke W, Poralla K. Bacillus cycloheptanicus sp. nov., a newthermoacidophile containing ω-cycloheptane fatty acids. Syst Appl Microbiol 1987,10:68-73.
• 8.Wisotzkey JD, Jurtshuk P, Fox GE, Deinhard G, Poralla K. Comparative sequenceanalyses on the 16S rRNA (rDNA) of Bacillus acidocaldarius, Bacillus acidoterrestris,and Bacillus cycloheptanicus and proposal for creation of a new genus, Alicyclobacillusgen. nov. Int J Syst Evol Microbiol 1992, 42:263-269.
• 9.Kusube M, Sugihara A, Moriwaki Y, Ueoka T, Shimane Y, Minegishi H.Alicyclobacillus cellulosilyticus sp. nov., a thermophilic, cellulolytic bacteriumisolated from steamed Japanese cedar chips in lumbermill. Int J Syst Evol Microbiol2014, 64:2257-2263.
• 10.Nakano C, Takahashi N, Okada S. Alicyclobacillus dauci sp. nov., a novel slightlythermophilic acidophilic bacterium isolated from a spoiled mixed vegetable and fruitjuice product. Int J Syst Evol Microbiol 2014, 65:716-722.
• 11.Watanabe M, Kojima H, Fukui M. Proposal of Effusibacillus lacus gen. nov., sp.nov., and reclassification of Alicyclobacillus pohliae as Effusibacillus pohliae comb.nov. and Alicyclobacillus consociatus as Effusibacillus consociatus comb. nov. IntJ Evol Microbiol 2014, 64:2770-2774.
• 12.Imperio T, Viti C, Marri L. Alicyclobacillus pohliae sp. nov., a thermophilic,endospore-forming bacterium isolated from geothermal soil of the north-west slopeof Mount Melbourne (Antarctica). Int J Syst Evol Microbiol 2008, 58:221-225.
• 13.Walker M, Phillips CA. Alicyclobacillus acidoterrestris: an increasing threat to thefruit juice industry? Int J Food Sci Technol 2008, 43:250-260.
• 14.Glaeser SP, Falsen E, Martin K, Kampfer P. Alicyclobacillus consociatus sp. nov.,isolated from a human clinical specimen. Int J Syst Evol Microbiol 2013, 63:3623-3627.
• 15.Satora P. Alicyclobacillus acidoterrestris – przetrwalnikujaca bakteria skazajaca soki.Laboratorium 2009, 5:20-24.
• 16.Chmal-Fudali E, Papiewska A. The possibility of thermal inactivation of Alicyclobacillusacidoterrestris spores in fruit and vegetable juices. Biotechnol Food Sci 2011, 75:87-96.
• 17.Matsubara H, Goto K, Matsumara T, Mochida K, Iwaki M, Niwa M, Yamasato K.Alicyclobacillus acidophilus sp. nov., a novel thermoacidophilic ω-alicyclic fattyacid-containing bacterium isolated from acidic beverages. Int J Syst Evol Microbiol2002, 52:1681-1685.
• 18.De Rosa M, Gambacorta A, Minale L, Bu'Lock JD. Cyclohexane fatty acids froma thermophilic bacterium. J Chem Soc Chem Comm 1971, p. 1334.
• 19.Loginova LG, Khraptsova GI, Egorova LA, Bogdanova TI. Acidophilic, obligatethermophilic bacterium Bacillus acidocaldarius isolated from hot springs and soil ofKusnashir island. Microbiology 1978, 47:771-775.
• 20.Nicolaus B, Improta R, Manca MC, Lama L, Esposito E, Gambacorta A. Alicyclobacillifrom an unexpected geothermal soil in Antarctic: Mount Rittmann Polar Biol 1998,19:133-141.
• 21.Guo X, You XY, Liu LJ, Zhang JY, Liu SJ, Jiang CY. Alicyclobacillus aeris sp.nov., a novel ferrous-and sulfur-oxidizing bacterium isolated from a copper mine. IntJ Syst Evol Microbiol 2009, 59:2415-2410.
• 22.Goto K, Mochida K, Kato Y, Asahara M, Fujita R, An SY, Kasai H, Yokota A.Proposal of six species of moderately thermophilic, acidophilic, endospore-formingbacteria: Alicyclobacillus contaminans sp. nov., Alicyclobacilus fastidious sp. nov.,Alicyclobacillus kakegawensis sp. nov., Alicyclobacillus macrosporangiidus sp. nov.,Alicyclobacillus sacchari sp. nov., and Alicyclobacillus shizuokensis sp. nov.Int J Syst Evol Microbiol 2007, 57:1276-1285.
• 23.Dufresne S, Bousquet J, Boissinot M, Guay R. Sulfobacillus sidulfidooxidans sp.nov., a new acidophilic, disulfide-oxidizing, gram-positive spore-forming bacterium.Int J Syst Evol Microbiol 1996, 46:1056-1064.
• 24.Karavaiko GI, Bogdanova TI, Tourova TP, Kondrat'eva TF, Tsaplina IA, Egorova MA,Krasil'nikova EN, Zakharchuk LM. Reclassification of 'Sulfobacillus thermosulfi-dooxidans subsp. thermotolerans' strain K1 as Alicyclobacillus disulfidooxidanscomb. nov., and emended description of the genus Alicyclobacillus. Int J Syst EvolMicrobiol 2005, 55:941-947.
• 25.Jiang CY, Liu YY, You XY, Guo X, Liu SJ. Alicyclobacillus ferrooxydans sp. nov.,a ferrous-oxidizing bacterium from solfataric soil. Int J Syst Evol Microbiol 2008,58:2898-2903.
• 26.Goto K, Matsubara H, Mochida K, Matsubara T, Hara Y, Niwa M, Yamasato K.Alicyclobacillus herbarius sp. nov., a novel bacterium containing ω-cyclohaptanefatty acids, isolated from herbal tea. Int J Syst Evol Microbiol 2002, 52:109-113.
• 27.Albuquerque L, Rainey FA, Chung AP, Sunna A, Nobre MF, Grote R, Antranikian G, Da Costa MS. Alicyclobacillus hesperidum sp. nov., and related genomic species fromsolfataric soils of São Miguel in the Azores. Int J Syst Evol Microbiol 2000, 50:451-457.
• 28.Goto K, Mochida K, Asahara M, Suzuki M, Kasai H, Yokota A. Alicyclobacilluspomorum sp. nov., a novel thermo-acidophilic, endosporeforming bacterium thatdoes not possess ω-alicyclic fatty acids, and emended description of the genusAlicyclobacillus. Int J Syst Evol Microbiol 2003, 53:1537-1544.
• 29.Tsuruoka N, Isono Y, Shida O, Hemmi H, Nakayama T, Nishino T. Alicyclobacillussendaiensis sp. nov., a novel acidophilic, slightly thermophilic species isolated fromsoil in Sendai, Japan. Int J Syst Evol Microbiol 2003, 53:1081-1084.
• 30.Kim MG, Lee JC, Park DJ, Li WJ, Kim CJ. Alicyclobacillus tengchongensis sp. nov.,a thermo-acidophilic bacterium isolated from hot springs. J Microbiol 2014, 52:884-889.
• 31.Simbahan J, Drijber R, Blum P. Alicyclobacillus vulcanalis sp. nov., a thermophilic,acidophilic bacterium isolated from Coso Hot Springs, California, USA. Int J SystEvol Microbiol 2004, 54:1703-1707.
• 32.Oteiza JM. Imagenes Microbiologicas. Alicyclobacillus acidoterrestris. Rev ArgMicrobiol 2011, 43:67.
• 33.Bevilacqua A, Corbo MR, D'Amato D, Campaniello D, Sinigaglia M.Caratterizzazione fenotipica di ceppi di Alicyclobacillus spp. isolati da suolo.Ricerche e innovazioni nell'industria alimentare, vol. VII. Proceedings of the VIItalian Conference of Food Science and Technology (Cernobbico-CO, Italy–19-20September 2005) Chiriotti Editori, Pinerolo, TO, Italy, pp. 1201-1205.
• 34.Sokolowska B, Niezgoda J, Chotkiewicz M. Opportunities to germinate and grow ofAlicyclobacillus acidoterrestris spores in the presence of organic acids. FMFI 2013,2:10-16.
• 35.Walls I, Chuyate R. Alicyclobacillus – historical perspective and preliminarycharacterization study. Dairy Food Environ Sanit 1998, 18:499-503.
• 36.Shemesh M, Pasvolsky R, Sela N, Green SJ, Zakin V. Draft genome ofAlicyclobacillus acidoterrestris strain ATCC 49025. Genome Announc 2013,1(5):e00638-13.
• 37.Smit Y, Cameron M, Venter P, Witthuhn RC. Alicyclobacillus spoilage and isolation–a review. Food Microbiol 2011, 28:331-349.
• 38.Borlinghaus A, Engel R. Alicyclobacillus incidences in commercial apple juiceconcentrate (AJC) supplies – methods development and validation. Fruit Process1997, 7:262.
• 39.Kumar R, Bawa AS, Kathiravan T, Nadanasabapathi S. Inactivation ofAlicyclobacillus acidoterrestris by non thermal processing technologies – a review.Internat J Adv Res 2013, 1:386-395.
• 40.Witthuhn RC, van der Merwe E, Venter P, Cameron M. Guaiacol production fromferulic acid, vanillin and vanillic acid by Alicyclobacillus acidoterrestris. Int J FoodProt 2012, 157:113-117.
• 41.Lee SY, Dougherty RH, Kang DH. Inhibitory effects of high pressure and heat onAlicyclobacillus acidoterrestris spores in apple juice. Appl Environ Microbiol 2002,68:4158-4161.
• 42.Bahceci KS, Gokmen V, Serpen A, Acar J. The effects of different technologies onAlicyclobacillus acidoterrestris during apple juice production. Eur Food Res Technol 2003, 217:249-252.
• 43.Bevilacqua A, Sinigaglia M, Corbo MR. Alicyclobacillus acidoterrestris: Newmethods for inhibiting spore germination. Int J Food Microbiol 2008, 125:103-110.
• 44.Djas M, Bober M, Henczka M. New methods for inactivation of Alicyclobacillusacidoterrestris spores in apple juice concentrate. Chall Modern Technol 2011, 2:4649.
• 45.Evrendilek GA, Baysal T, Icier F, Yildiz H, Demirdoven A, Bozkurt H. Processingof fruits and fruit juices by novel electrotechnologies. Food Eng Rev 2012, 4:68-87.
• 46.FDA, USDA, CDC. Guidance for industry – guide to minimize microbial food safetyhazards for fresh fruits and vegetables. 1998.http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM169112.pdf
• 47.Gwiazdowska D, Trojanowska K. Bakteriocyny – właściwości i aktywnośćprzeciwdrobnoustrojowa. Biotechnologia 2015, 68:114-130.
• 48.Karpiński TM, Szkaradkiewicz AK. Characteristic of bacteriocins and theirapplication. Pol J Microbiol 2013, 62:223-235.
• 49.FDA, CFSAN. GRAS notice information 2013. http://www.fda.gov/downloads/food/ingredientspackaginglabeling/gras/noticeinventory/ucm266587.pdf
• 50.Yang SC, Lin CH, Sung CT, Fang JY. Antimicrobial activities of bacteriocins:application in foods and pharmaceuticals. Front Microbiol 2014, 5:241.
• 51.Komitopoulou E, Boziaris IS, Davies EA, Delves-Broughton J, Adams MR.Alicyclobacillus acidoterrestris in fruit juices and its control by nisin. Int J Food SciTechnol 1999, 34:81-85.
• 52.Huertas JP, Esteban MD, Antolines V, Palop A. Combined effect of naturalantimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores.Food Control 2014, 35:73-78.
• 53.Yamazaki K, Murakami M, Kawai Y, Inoue N, Matsuda T. Use of nisin forinhibition of Alicyclobacillus acidoterrestris in acidic drinks. Food Microbiol 2000,17:315-320.
• 54.Sokolowska B, Niezgoda J, Chotkiewicz M. Wpływ nizyny i lizozymu na wzrostszczepow Alicyclobacillus acidoterrestris oraz mozliwosc zastosowania tychzwiazkow jako biokonserwantow w soku jablkowym. ZYWNOSC. Nauka.Technologia. Jakosc. 2012, 4:44-54.
• 55.Buonocore GG, Sinigaglia M, Corbo MR, Bevilacqua A, La Notte E, Del NobileMA. Controlled release of antimicrobial compounds from highly swellable polymers.J Food Prot 2004, 67:1190-1194.
• 56.Barbosa AA, Silva de Araujo HG, Matos PN, Carnelossi MA, Almeida de Castro A.Effects of nisin-incorporated films on the microbiological and physicochemicalquality of minimally processes mangoes. Int J Food Microbiol 2013, 164:135-40.
• 57.Peña WE, de Massaguer PR. Microbial modeling of Alicyclobacillus acidoterrestrisCRA 7152 growth in orange juice with nisin addition. J Food Protect 2006,69:1904-1912.
• 58.Peña WE, de Massaguer PR, Teixeira LQ. Microbial modeling of thermal resistanceof Alicyclobacillus acidoterrestris CRA 7152 spores in concentrated orange juicewith nisin addition. Braz J Microbiol 2009, 40:601-611.
• 59.Peña WE, de Massaguer PR, Zuniga AD, Saraiva SH. Modeling the growth limit ofAlicyclobacillus acidoterrestris CRA7152 in apple juice: effect of pH, Brix,temperature and nisin concentration. J Food Process Pres 2011, 35:509-517.
• 60.Splittstoesser DF, Churey JJ, Lee CY. Growth characteristics of aciduricsporeforming bacilli isolated from fruit juices. J Food Prot 1994, 57:1080-1083.
• 61.Peña WE, de Massaguer PR. Modeling the growth/no growth interface ofAlicyclobacillus acidoterrestris CRA 7152 in orange juice as a function of pH,temperature, Brix and nisin concentration. Scientia Agropecuaria 2010, 1:47-61.
• 62.Ruiz SP, dos Anjos MM, Carrara VS, deLima JN, Cortez DA, Nakamura TU,Nakamura CV, de Abreu Filho BA. Evaluation of the antibacterial activity ofPiperaceae extracts and nisin on Alicyclobacillus acidoterrestris. J Food Sci 2013,78:1772-1777.
• 63.Grande MJ, Lucas R, Abriouel H, Omar NB, Maqueda M, Martinez-Bueno M,Martinez-Canamero M, Valdivia E, Galvez A. Control of Alicyclobacillus acidoterrestrisin fruit juices by enterocin AS-48. Int J Food Microbiol 2005, 104:289-297.
• 64.Miamikawa M, Kawai Y, Inoue N, Yamazaki K. Purification and characterization ofwarnericin RB4, anti-Alicyclobacillus bacteriocin, produced by Staphylococcuswarneri RB4. Curr Microbiol 2005, 51:22-26.
• 65.Pei J, Yuan Y, Yue T. Characterization of bacteriocin bificin c6165: a novelbacteriocin. J Appl Microbiol 2013, 114:1273-1284.
• 66.Pei J, Yue T, Yuan Y. Control of Alicyclobacillus acidoterrestris in fruit juices bya newly discovered bacteriocin. World J Microbiol Biotechnol 2014, 30:855-863.
• 67.Pei J, Yuan Y, Yue T. Primary characterization of bacteriocin paracin C – a novel bacteriocin produced by Lactobacillus paracasei. Food Control 2013, 34:168-176.
• 68.De Carvalho AA, Vanetti MC, Mantovani HC. Biovicin HC5 reduces thermalresistance of Alicyclobacillus acidoterrestris in acidic mango pulp. J Appl Microbiol 2008, 104:1685-1691.
• 69.Mantovani HC, Hu H, Worobo RW, Russell JB. Biovicin HC5, a bacteriocin fromStreptococcus bovis HC5. Microbiol 2002, 148:3347-3352.
• 70.Nerurkar LS. 67-Lysozyme. In: Methods for studying mononuclear phagocytes.Adams DO, Edelson PJ, Koren HS; Academic Press INC., 1981, pp. 667-683.
• 71.Proctor VA, Cunningham FE. The chemistry of lysozyme and its use as a foodpreservative and a pharmaceutical. Crit Rev Food Sci Nutr 1988, 26:359-395.
• 72.Cunningham FE, Proctor VA, Goetsch SJ. Egg-white lysozyme as a foodpreservative: an overview. World Poultry Sci J 1991, 47:141-163.
• 73.Bevilacqua A, Ciuffreda E, Sinigaglia M, Corbo MR. Effects of lysozyme onAlicyclobacillus acidoterrestris under laboratory conditions. Int J Food Sci Technol2014, 49:224-229.
• 74.Sokolowska B, Skapska S, Fonberg-Broczek M, Niezgoda J, Chotkiewicz M,Dekowska A, Rzoska S. The combined effect of high pressure and nisin or lysozymeon the inactivation of Alicyclobacillus acidoterrestris spores in apple juice. HighPressure Res 2012, 32:119-127.
• 75.Conte A, Sinigaglia M, Del Nobile MA. Antimicrobial effectiveness of lysozymeimmobilized on polyvinylalcohol-based film against Alicyclobacillus acidoterrestris.J Food Prot 2006, 69:861-865.
• 76.Rabha B, Gopalakrishnan R, Baruah I, Singh L. Larvicidal activity of some essentialoil hydrolates against dengue and filiriasis vectors. EJMR 2012, 1:014-016.
• 77.Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds infood. Food Conrol 2010, 21:1199-1218.
• 78.Burt S. Essential oils: their antimicrobial properties and potential applications infoods – a review. Int J Food Microbiol 2004, 94:223-253.
• 79.Bevilacqua A, Corbo MR, Campaniello D, D'Amato D, Gallo M, Speranza B,Sinigaglia M. Shelf life prolongation of fruit juices through essential oils andhomogenization: a review. In: Science against microbial pathogens: communicatingcurrent research and technological advances. Mendez-Vilas A.; Formatex ResearchCenter, Badajoz, Spain, 2011, Vol. 2, pp. 1157-1166.
• 80.Bevilacqua A, Corbo MR, Sinigaglia M. Use of essential oils to inhibitAlicyclobacillus acidoterrestris: a short overview of the literature. Front Microbiol 2011, 2:195, doi:10.3389/fmicb.2011.00195.
• 81.Maldonado MC, Aban MP, Navarro AR. Chemicals and lemon essential oil effect onAlicyclobacillus acidoterrestris viability. Braz J Microbiol 2013, 44:1133-1137.
• 82.Bevilacqua A, Corbo MR, Sinigaglia M. Combining eugenol and cinnamaldehyde tocontrol the growth of Alicyclobacillus acidoterrestris. Food Control 2010, 21:172-177.
• 83.Bevilacqua A, Campaniello D, Speranza B, Sinigaglia M, Corbo MR. Control ofAlicyclobacillus acidoterrestris in apple juice by citrus extracts and a mild heat-treatment. Food Control 2013, 31:553-559.
• 84.Molva C, Baysal AH. Antimicrobial activity of grape seed extract onAlicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice.LWT-Food Sci Technol 2015, 60:238-245.
• 85.Alberice JV, Funes-Huacca ME, Guterres SB, Carrilho E. Inactivation ofAlicyclobacillus acidoterrestris in orange juice by saponin extracts combined withheat-treatment. Int J Food Microbiol 2012, 159:130-135.