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Roth K, Tran D, Joelsson A, Green S, Snyder AB. Detection of Alicyclobacillus spp. and Identification of Guaiacol Production Using the GENE-UP® PRO ACB, IFU Method No. 12, and Cosmo Bio Assays. J Food Prot 2023; 86:100114. [PMID: 37295499 DOI: 10.1016/j.jfp.2023.100114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
Some species of Alicyclobacillus spoil beverages by producing guaiacol. Current culture-based methods detect the presence of Alicyclobacillus spp. and a subsequent peroxidase assay determines if the isolate can produce guaiacol. However, these methods are time-consuming and can yield false negatives due to differences in growth optima among species. The purpose of this study was to compare a RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. Ten species of Alicyclobacillus were detected using the tested RT-PCR assay, while A. dauci and A. kakegewensis were not detected using either IFU protocol. Low concentrations (1-10, 10-100, and 100-1,000 CFU/10 mL) of A. acidoterrestris, A. suci, and A. acidocaldarius were tested in five matrices. The proportion of positive samples identified using the tested RT-PCR assay (62/84) or the IFU Enrichment protocol (62/84) did not differ significantly from the proportion of inoculated samples (63/84). However, the IFU Enumeration method (32/84) detected statistically fewer positives. Additionally, methods identifying guaiacol production were compared. The proportion of correctly identified guaiacol producers using the tested RT-PCR assay (51/63) was not significantly different than those identified using the 3 h Cosmo Bio assay (54/63). Finally, four commercial samples of orange juice and sucrose solution were tested. Alicyclobacillus spp. were identified in all four samples using the IFU Enrichment method and in two samples using the tested RT-PCR assay. However, Alicyclobacillus was not detected in any sample using the IFU Enumeration method. Overall, this study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. Both the 3 h guaiacol bioassay and the tested RT-PCR assays consistently differentiated guaiacol-producing and nonproducing strains.
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Affiliation(s)
- Katerina Roth
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Derrick Tran
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | | | | | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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2
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Jojima T, Ioku Y, Fukuta Y, Shirasaka N, Matsumura Y, Mori M. Collibacillus ludicampi gen. nov., sp. nov., a new soil bacterium of the family Alicyclobacillaceae. Int J Syst Evol Microbiol 2023; 73. [PMID: 37159406 DOI: 10.1099/ijsem.0.005827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023] Open
Abstract
A novel moderately thermophilic aerobic bacterium, strain TP075T, was isolated from soil collected from an athletic field in Japan. Strain TP075T is a rod-shaped, aerobic bacterium that forms terminal endospores. The KOH lysis test suggested that the cell wall of the isolate has a Gram-positive structure. For aerobic growth, the optimum pH and temperature were 4.0–5.0 and 47–50 °C, respectively. Draft genome sequencing showed that the G+C content of genomic DNA was 46.5 mol%. Branched-chain fatty acids (iso-C15 : 0, anteiso-C15 : 0 and iso-C16 : 0) were the major components of the cellular fatty acid profile. Phylogenetic analysis based on the 16S rRNA gene sequence revealed that strain TP075T belongs to the family
Alicyclobacillaceae
, with the highest similarity to
Effusibacillus consociatus
CCUG53762T (92.6%) and Tumebacillus soil CAU11108T (92.5%). Genome-based analyses indicated that strain TP075T and the most closely related strain,
Effusibacillus pohliae
DSM 22757T, share an average amino acid identity value of 62.57% and an average nucleotide identity value of 70.86 %. The results obtained in this study suggest that strain TP075T represents a novel species of a novel genus, for which we propose the name Collibacillus ludicampi gen. nov., sp. nov. with type strain TP075T (= JCM 34430T=TBRC 15189T).
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Affiliation(s)
- Toru Jojima
- Department of Environmental Management, Faculty of Agriculture, Kindai University, Nara, Japan
| | - Yuki Ioku
- Department of Environmental Management, Faculty of Agriculture, Kindai University, Nara, Japan
| | - Yasuhisa Fukuta
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara, Japan
| | - Norifumi Shirasaka
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, Nara, Japan
| | | | - Miho Mori
- Department of Environmental Management, Faculty of Agriculture, Kindai University, Nara, Japan
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3
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Bevilacqua A, Speranza B, Petruzzi L, Sinigaglia M, Corbo MR. Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillus acidoterrestris. Food Microbiol 2023; 110:104158. [DOI: 10.1016/j.fm.2022.104158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/30/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022]
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4
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Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
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Sourri P, Tassou CC, Nychas GJE, Panagou EZ. Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review. Foods 2022; 11:foods11050747. [PMID: 35267380 PMCID: PMC8909780 DOI: 10.3390/foods11050747] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/22/2022] [Accepted: 03/02/2022] [Indexed: 12/03/2022] Open
Abstract
Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.
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Affiliation(s)
- Patra Sourri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
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6
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Dutra TV, de Menezes JL, Mizuta AG, de Oliveira A, Moreira TFM, Barros L, Mandim F, Pereira C, Gonçalves OH, Leimann FV, Mikcha JMG, Machinski Junior M, Abreu Filho BAD. Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice. Int J Food Microbiol 2021; 360:109442. [PMID: 34688124 DOI: 10.1016/j.ijfoodmicro.2021.109442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential scanning calorimetry. Transmission electron microscopy images showed irregular shaped nanoparticles with broad size distribution (20-250 nm). The antibacterial activity was considered satisfactory, since curcumin in the form of nanoparticles demonstrated antimicrobial and antibacterial activity superior to curcumin in its free form, against both pathogenic bacteria, such as Staphylococcus aureus (MIC 125 μg/mL), and deteriorates, such as Alicyclobacillus acidoterrestris (MIC 62.5 μg/mL). Since curcumin nanoparticles may be consumed as a food additive, the bioactive properties of the nanoencapsulated curcumin were also evaluated in relation to antioxidant capacity (Thiobarbituric acid reactive substances (TBARS) and oxidative hemolysis inhibition assays) and cytotoxicity against four carcinoma cell lines, as well as two non-tumor cells. As a proof of concept, nanoparticles were incorporated in orange juice, with the juice maintaining satisfactory pH, °Brix, and color stability, during three days of storage (8 °C).
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Affiliation(s)
- Tatiane Viana Dutra
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Jéssica Lima de Menezes
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Amanda Gouveia Mizuta
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil
| | - Anielle de Oliveira
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil
| | - Thaysa Fernandes Moya Moreira
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Odinei Hess Gonçalves
- Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Fernanda Vitória Leimann
- Graduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria dos Santos, 1233, 87301-899, Campo Mourão, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Jane Martha Graton Mikcha
- Department of Clinical Analysis and Biomedicine, State University of Maringá, Av. Colombo, 5790, Maringá, 87020-900, Paraná, Brazil
| | - Miguel Machinski Junior
- Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil
| | - Benício Alves de Abreu Filho
- Graduate Program in Food Science (PPC), State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, Brazil; Department of Basic Health Sciences, State University of Maringa, Av. Colombo, 5790, Maringá, 87020-900 Paraná, Brazil.
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7
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Roth K, Rana YS, Daeschel D, Kovac J, Worobo R, Snyder AB. Alicyclobacillus mali sp. nov., Alicyclobacillus suci sp. nov. and Alicyclobacillus fructus sp. nov., thermoacidophilic sporeforming bacteria isolated from fruit beverages. Int J Syst Evol Microbiol 2021; 71. [PMID: 34550062 DOI: 10.1099/ijsem.0.005016] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Six thermo-acidophilic, spore-forming strains were isolated from a variety of juice products and were characterized genetically and phenotypically. According to 16S rRNA and rpoB gene phylogenetic analyses and average nucleotide identity comparisons against the species demarcation cutoff at <95 %, these six strains were determined to represent three novel species of Alicyclobacillus. The isolates were designated FSL-W10-0018T, FSL-W10-0037, FSL-W10-0048, VF-FSL-W10-0049T, FSL-W10-0057 and FSL-W10-0059T. All six isolates were Gram-positive, motile, rod shaped, contained menaquinone 7 as the major respiratory quinone and had ω-cyclohexane C17 : 0 as a major fatty acid. They were all able to grow aerobically in a range of acidic and moderate thermal conditions. Only isolates FSL-W10-0048 and VF-FSL-W10-0049T were able to produce guaiacol. The following names are proposed for the three new species: Alicyclobacillus mali sp. nov. (type strain FSL-W10-0018T =DSM 112016T=NCIMB 15266T); Alicyclobacillus suci sp. nov (VF-FSL-W10-0049T=DSM 112017T=NCIMB 15265T); and Alicyclobacillus fructus sp. nov. (FSL-W10-0059T=DSM 112018T=NCIMB 15264T).
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Affiliation(s)
- Katerina Roth
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | | | - Devin Daeschel
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA
| | - Randy Worobo
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
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8
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Al Riachy R, Strub C, Durand N, Guibert B, Guichard H, Constancias F, Chochois V, Lopez-Lauri F, Fontana A, Schorr-Galindo S. Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination. J Fungi (Basel) 2021; 7:jof7040244. [PMID: 33805022 PMCID: PMC8063962 DOI: 10.3390/jof7040244] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/15/2021] [Accepted: 03/19/2021] [Indexed: 11/22/2022] Open
Abstract
Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for the blue mold disease on apples. It is found in apple products including apple cider when apple juice is added after fermentation. In the present study, two hundred and twenty-five cider-apples of the variety “Bedan”, cultivated in Brittany in France, were sampled from the orchard during harvesting until the storage step, right before processing. The patulin analysis on these samples reported a low contamination at the orchard and a significantly higher-level of contamination in the cider-apples starting from the transporting bin. The percentage of positive samples increased from 6% to 47% after 12 h in the harvesting bin before transporting and reached 95% after 24 h of transporting, decreasing then to 69% at the end of the storage. Penicillium expansum was quantified on the surface of apples using real-time PCR and was observed to be mostly consistent between the harvest and post-harvest steps. It was detected on average, on the surface of 85% of all sampled apples with a mean value around 2.35 × 106Penicillium expansum DNA/g of apple. Moreover, the changes in the fungal and bacterial epiphytic microbiota in the different steps were studied using a metabarcoding approach. The alpha and beta diversity analysis revealed the presence of unique and more diverse bacterial and fungal communities on the surface of apples picked from the orchard compared to the rest of the sampling steps. Potential indigenous biological control agents were identified on the surface of sampled apples. Future perspective includes developing actions of prevention and control of the contamination by Penicillium expansum during the harvest and along the various critical post-harvest stages before transformation in a sustainable development concern.
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Affiliation(s)
- Reem Al Riachy
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- Correspondence: (R.A.R.); (C.S.)
| | - Caroline Strub
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- Correspondence: (R.A.R.); (C.S.)
| | - Noël Durand
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Benjamin Guibert
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Hugues Guichard
- French Institute for Cider Production (IFPC), Domaine de la Motte, F-35653 Le Rheu, France;
| | - Florentin Constancias
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Vincent Chochois
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Félicie Lopez-Lauri
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
| | - Angélique Fontana
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
| | - Sabine Schorr-Galindo
- Qualisud, Univ Montpellier, CIRAD, Univ d’Avignon, Institut Agro, IRD, Univ de La Réunion, F-34398 Montpellier, France; (N.D.); (B.G.); (F.C.); (V.C.); (F.L.-L.); (A.F.); (S.S.-G.)
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Metabolic extract of the endophytic fungus Flavodon flavus isolated from Justicia brandegeana in the control of Alicyclobacillus acidoterrestris in commercial orange juice. Int J Food Microbiol 2020; 338:109019. [PMID: 33310341 DOI: 10.1016/j.ijfoodmicro.2020.109019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/17/2020] [Accepted: 11/29/2020] [Indexed: 11/23/2022]
Abstract
In this work, the antibacterial activity of a crude extract of the endophytic fungus Flavodon flavus (JB257), isolated from leaves of Justicia brandegeana, was evaluated against both the vegetative and sporulated forms of Alicyclobacillus acidoterrestris. The microdilution technique was performed in order to determine the antibacterial activity of the crude extract alone as well as in combination with the bacteriocin, nisin. The minimum inhibitory concentration (MIC) of the crude extract and nisin alone against A. acidoterrestris vegetative forms were 250 μg/mL and 31.5 μg/mL, respectively, while the minimum bactericidal concentrations (MBC) were 1000 μg/mL and 62.5 μg/mL,respectively. For A. acidoterrestris spores, treatment with the crude extract at a concentration of 500 μg/mL caused a 47% reduction in growth, while nisin at 62.5 μg/mL could reduce 100% of the growth. The in vitro evaluation of the crude extract combined with nisin against A. acidoterrestris by the Checkerboard method showed a synergistic interaction between the two compounds. In addition, greater selectivity towards bacterial cells over host cells, a human hepatocyte cell line, was achieved when the crude extract was combined with nisin, Using scanning electron microscopy, interferences in the cell membrane of A. acidoterrestris could be observed after treatment with the crude extract. The results presented in this study indicate that the crude extract of the endophyte F. flavus has biotechnological potential in the food industry, especially for the treatment of orange juices through the control of A. acidoterrestris.
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Evelyn, Silva FV. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Luong TSV, Moir C, Bowman JP, Chandry PS. Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages. Food Microbiol 2020; 94:103662. [PMID: 33279087 DOI: 10.1016/j.fm.2020.103662] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 09/14/2020] [Accepted: 10/09/2020] [Indexed: 11/28/2022]
Abstract
Alicyclobacillus acidoterrestris is a spore-forming bacterium of importance to the fruit juice industry due to its remarkable heat resistance and production of guaiacol taint. Whole genome sequencing analysis reveals species demarcation corresponds to the two major genotypic groups to which A. acidoterrestris isolates belong. Heat resistance was significantly different between genotypic groups 1 and 2 with D90 values of 15.5 and 9.3 min, respectively (p < 0.01). Comparison of squalene-hopene cyclase (shc) encoding sequences reveals non-synonymous changes and the alteration of glutamine residues. Glutamine absence may link to the stability reinforcement of the enzyme structure against thermal denaturation. Genomic islands harbouring heavy metal resistance genes are found in the majority of genotypic group 1 genomes (63%) but occurs in only one genome (5%) of genotypic group 2. Distribution of the genomic islands in the genotypic groups 1 and 2 is also consistent with phylogenetic trees and ANI and dDDH values. Subsequently, we propose genotypic group 1 as a new species closely related to A. acidoterrestris that possesses enhanced heat resistance.
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Affiliation(s)
- Thi Song Van Luong
- CSIRO Agriculture and Food, North Ryde, 2113, New South Wales, Australia; Centre for Food Safety and Innovation, Tasmanian Agriculture Institute, University of Tasmania, Hobart, 7005, Tasmania, Australia.
| | - Catherine Moir
- CSIRO Agriculture and Food, North Ryde, 2113, New South Wales, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Agriculture Institute, University of Tasmania, Hobart, 7005, Tasmania, Australia.
| | - P Scott Chandry
- CSIRO Agriculture and Food, Werribee, 3030, Victoria, Australia
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13
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da Silva DAM, Fernandes MS, Endo EH, Vital ACP, Britta EA, Favero ME, Castro JC, Matumoto-Pintro PT, Dias Filho BP, Nakamura CV, Machinski Junior M, Mikcha JMG, de Abreu Filho BA. Control of the growth of Alicyclobacillus acidoterrestris in industrialized orange juice using rosemary essential oil and nisin. Lett Appl Microbiol 2020; 72:41-52. [PMID: 32910828 DOI: 10.1111/lam.13385] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 09/02/2020] [Accepted: 09/02/2020] [Indexed: 12/13/2022]
Abstract
The use of rosemary essential oil (RO) and its combination with nisin (RO+N) in preventing the multiplication of Alicyclobacillus acidoterrestris in orange juice was evaluated. The minimum inhibitory and bactericidal concentrations (MIC and MBC) for RO were both 125 μg ml-1 while RO+N displayed a synergistic effect. The use of RO and RO+N at concentrations of 1, 4 and 8× MIC in orange juice for 96 h was evaluated in terms of their sporicidal effectiveness. With regard to the action against A. acidoterrestris spores, RO at 8× MIC was sporostatic, whereas RO+N at 1× MIC was sporicidal. Morphological changes in the structure of the micro-organism after treatment were also observed by microscopy. Furthermore, flow cytometric analysis showed that most cells were damaged or killed after treatment. In general, the antioxidant activity after addition of RO+N decreased with time. The results demonstrate that using the combination of RO and nisin can prevent the A. acidoterrestris growth in orange juice.
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Affiliation(s)
- D A M da Silva
- Post-Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
| | - M S Fernandes
- Post-Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
| | - E H Endo
- Department of Pharmacy, State University of Maringá, Maringá, Paraná, Brazil
| | - A C P Vital
- Post-Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
| | - E A Britta
- Post-Graduate Program in Biological Sciences, State University of Maringá, Maringá, Paraná, Brazil
| | - M E Favero
- Department of Pathology, Clinical and Toxicological Analysis, State University of Londrina, Londrina, Paraná, Brazil
| | - J C Castro
- Post-Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil.,Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná, Brazil
| | - P T Matumoto-Pintro
- Department of Agronomy, State University of Maringá, Maringá, Paraná, Brazil
| | - B P Dias Filho
- Department of Pharmacy, State University of Maringá, Maringá, Paraná, Brazil
| | - C V Nakamura
- Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná, Brazil
| | - M Machinski Junior
- Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná, Brazil
| | - J M G Mikcha
- Department of Clinical Analysis and Biomedicine, State University of Maringá, Maringá, Paraná, Brazil
| | - B A de Abreu Filho
- Department of Basic Health Sciences, State University of Maringá, Maringá, Paraná, Brazil
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14
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Silva FV, Evelyn. Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109998] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Leguerinel I, Maucotel M, Arnoux T, Gaspari M, Desriac N, Chatzitzika C, Valdramidis V. Effects of heating and recovery media pH on the heat resistance of
Alicyclobacillus acidoterrestris
Ad 746 spores. J Appl Microbiol 2020; 129:1674-1683. [DOI: 10.1111/jam.14745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/19/2020] [Accepted: 06/07/2020] [Indexed: 12/01/2022]
Affiliation(s)
- I. Leguerinel
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - M. Maucotel
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - T. Arnoux
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - M. Gaspari
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - N. Desriac
- Laboratoire Universitaire de Biodiversité et Écologie Microbienne Univ Brest UMT ALTER’IX Quimper France
| | - C. Chatzitzika
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
| | - V.P. Valdramidis
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
- Centre of Biobanking and Molecular Medicine University of Malta Msida Malta
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16
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Skyrud W, Flores ADR, Zhang W. Biosynthesis of Cyclohexanecarboxyl-CoA Highlights a Promiscuous Shikimoyl-CoA Synthetase and a FAD-Dependent Dehydratase. ACS Catal 2020. [DOI: 10.1021/acscatal.0c00406] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Wenjun Zhang
- Chan Zuckerberg Biohub, San Francisco, California 94158, United States
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17
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de Jesus ALT, Cristianini M, Dos Santos NM, Maróstica Júnior MR. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Res Int 2019; 130:108856. [PMID: 32156341 DOI: 10.1016/j.foodres.2019.108856] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Engineering, Sorocaba Engineering College (FACENS), Senador José Ermínio de Moraes Road, 1425, 18085-784 Sorocaba, SP, Brazil.
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
| | - Nathalia Medina Dos Santos
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
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18
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Wahia H, Zhou C, Sarpong F, Mustapha AT, Liu S, Yu X, Li C. Simultaneous optimization of
Alicyclobacillus acidoterrestris
reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | | | - Shulan Liu
- School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China
| | - Xiaojie Yu
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Chen Li
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang People's Republic of China
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19
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Prado DBD, Szczerepa MMDA, Capeloto OA, Astrath NGC, Santos NCAD, Previdelli ITS, Nakamura CV, Mikcha JMG, Abreu Filho BAD. Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice. Int J Food Microbiol 2019; 305:108238. [DOI: 10.1016/j.ijfoodmicro.2019.108238] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 04/23/2019] [Accepted: 05/27/2019] [Indexed: 11/28/2022]
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20
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Feng X, He C, Jiao L, Liang X, Zhao R, Guo Y. Analysis of differential expression proteins reveals the key pathway in response to heat stress in Alicyclobacillus acidoterrestris DSM 3922T. Food Microbiol 2019; 80:77-84. [DOI: 10.1016/j.fm.2019.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Revised: 11/12/2018] [Accepted: 01/06/2019] [Indexed: 11/27/2022]
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21
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Evelyn, Silva FV. Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Osopale BA, Adewumi GA, Witthuhn RC, Kuloyo OO, Oguntoyinbo FA. A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Pornpukdeewattana S, Jindaprasert A, Massa S. Alicyclobacillusspoilage and control - a review. Crit Rev Food Sci Nutr 2019; 60:108-122. [DOI: 10.1080/10408398.2018.1516190] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Aphacha Jindaprasert
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Salvatore Massa
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
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24
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Dekowska A, Niezgoda J, Sokołowska B. Genetic Heterogeneity of Alicyclobacillus Strains Revealed by RFLP Analysis of vdc Region and rpoB Gene. BIOMED RESEARCH INTERNATIONAL 2018; 2018:9608756. [PMID: 30515419 PMCID: PMC6236696 DOI: 10.1155/2018/9608756] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Accepted: 09/27/2018] [Indexed: 11/23/2022]
Abstract
PCR-RFLP targeting of the 16S rDNA and rpoB genes, as well as the vdc region, was applied to identify and differentiate between the spoilage and non-spoilage Alicyclobacillus species. Eight reference strains and 75 strains isolated from spoiled juices, juice concentrates, drinks, its intermediates, and fresh apples were subject to study. Hin6I restriction patterns of the 16S rDNA gene enabled distinguishing between all the species analyzed, while the rpoB gene and vdc gene cluster analysis also revealed that there were two major types among the A. acidoterrestris isolates, one similar to the reference strain A. acidoterrestris DSM 2498, and the other similar to the reference strain A. acidoterrestris ATCC 49025. Heterogeneity was also observed among the A. acidocaldarius isolates. RFLP analysis of the 16S rDNA and rpoB genes, as well as vdc region, can be used successfully in the identification and research of intraspecies heterogeneity of the Alicyclobacillus species.
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Affiliation(s)
- Agnieszka Dekowska
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Jolanta Niezgoda
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Barbara Sokołowska
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
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25
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Prado DBD, Fernandes MDS, dos Anjos MM, Tognim MCB, Nakamura CV, Machinski Junior M, Mikcha JMG, de Abreu Filho BA. Biofilm-forming ability ofAlicyclobacillusspp. isolates from orange juice concentrate processing plant. J Food Saf 2018. [DOI: 10.1111/jfs.12466] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniela Biral do Prado
- Postgraduate Program in Food Science; State University of Maringá; Maringá Paraná Brazil
| | - Meg da Silva Fernandes
- Postgraduate Program in Food Science; State University of Maringá; Maringá Paraná Brazil
| | - Márcia Maria dos Anjos
- Postgraduate Program in Food Science; State University of Maringá; Maringá Paraná Brazil
| | | | - Celso Vataru Nakamura
- Department of Basic Health Sciences; State University of Maringá; Maringá Paraná Brazil
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26
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Osopale BA, Witthuhn CR, Albertyn J, Oguntoyinbo FA. Inhibitory spectrum of diverse guaiacol-producing Alicyclobacillus acidoterrestris by poly dimethyl ammonium chloride disinfectant. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Zhang JB, Gao ZP, Liu XH, Yue TL, Yuan YH. The Effect of RF Treatment Combined with Nisin Against Alicyclobacillus Spores in Kiwi Fruit Juice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1822-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Jiangbo Z, Xinghua L, Tianli Y, Yahong Y. The Effect of Nisin on the Growth and Heat Resistance of Alicyclobacillus acidoterrestris
, Alicyclobacillus herbarius
and Alicyclobacillus contaminans
in Kiwi Juice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhang Jiangbo
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Liu Xinghua
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Yue Tianli
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Yuan Yahong
- College of Food Science and Engineering; Northwest A&F University; Yangling China
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29
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Zhang B, Wu YF, Song JL, Huang ZS, Wang BJ, Liu SJ, Jiang CY. Alicyclobacillus fodiniaquatilis sp. nov., isolated from acid mine water. Int J Syst Evol Microbiol 2015; 65:4915-4920. [DOI: 10.1099/ijsem.0.000695] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Two novel, Gram-stain-variable, moderately thermophilic, acidophilic, rod-shaped, endospore-forming bacteria, G45-16T and G45-17, were isolated from acid mine water of Zijin copper mine in Fujian Province, China. Phylogenetic analysis of 16S rRNA gene sequences showed that they were closely related to Alicyclobacillus acidoterrestris ATCC 49025T with sequence similarities of 96.8 %. Cells grew aerobically at 20–45 °C (optimum, 40 °C), at pH 2.5–5.5 (optimum, pH 3.5) and in the presence of 0–4.0 % (w/v) NaCl. Strains contained MK-7 as the major menaquinone and the major cellular fatty acids were ω-cyclohexane C19 : 0 and ω-cyclohexane C17 : 0. The DNA G+C content was 51.3 and 49.8 mol% (T
m) for G45-16T and G45-17, respectively. On the basis of phenotypic, chemotaxonomic and phylogenetic comparisons with their relatives and DNA–DNA relatedness values, it is concluded that strains G45-16T and G45-17 represent a novel species within the genus Alicyclobacillus, for which the name Alicyclobacillus fodiniaquatilis sp. nov. is proposed; the type strain is G45-16T ( = CGMCC 1.15049T = NBRC 111483T).
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Affiliation(s)
- Bo Zhang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
- Graduate School of Chinese Academy of Science, Beijing 100049, PR China
| | - Yu-Fan Wu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
- Graduate School of Chinese Academy of Science, Beijing 100049, PR China
| | - Jin-Long Song
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
| | - Zhong-Sheng Huang
- State Key Laboratory of Comprehensive Utilization of Low-Grade Refractory Gold Ores (Zijin Mining Group Co., Ltd), , Fujian 364200, PR China
| | - Bao-Jun Wang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
| | - Shuang-Jiang Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
| | - Cheng-Ying Jiang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, PR China
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30
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Bevilacqua A, Mischitelli M, Pietropaolo V, Ciuffreda E, Sinigaglia M, Corbo MR. Genotypic and Phenotypic Heterogeneity in Alicyclobacillus acidoterrestris: A Contribution to Species Characterization. PLoS One 2015; 10:e0141228. [PMID: 26484547 PMCID: PMC4618475 DOI: 10.1371/journal.pone.0141228] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2015] [Accepted: 10/05/2015] [Indexed: 01/02/2023] Open
Abstract
Alicyclobacillus acidoterrestris is the main cause of most spoilage problems in fruit juices and acidic products. Since soil borne species often contaminate fruit juices and do not need strict extreme requirements for survival, it is a great concern to investigate whether and how soil species could evolve from their ecological niches in microbial community to new environments as fruit juices. In this study, 23 isolates of thermo-acidophilic, spore-forming bacteria from soil were characterized by cultural and molecular methods. In addition, 2 strains isolated from a spoilage incident in pear juice were typed. Strains phenotyping showed that they could be grouped into 3 different clusters, and some isolates showed identical or quite similar patterns. Analyzing pH and temperature ranges for growth, the majority of strains were able to grow at values described for many species of Alicyclobacillus. Qualitative utilization of lysine, arginine and indole production from tryptophan revealed, for the first time, deamination of lysine and decarboxylation of arginine. Resistance to 5% NaCl as well as the ability to hydrolyze starch and gelatin, nitrate reduction, catalase and oxidase activities confirmed literature evidences. Examining of 16S rRNA, showed that isolates were divided into three blocks represented by effectively soil species and strains that are moving from soil to other possible growing source characterized by parameters that could strongly influence bacterial survival. RAPD PCR technique evidenced a great variability in banding patterns and, although it was not possible to obtain genotypically well-distinguished groups, it was feasible to appreciate genetic similarity between some strains. In conclusion, the investigation of a microbial community entails a combination of metagenomic and classic culture-dependent approaches to expand our knowledge about Alicyclobacillus and to look for new subspecies.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Monica Mischitelli
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, P.le Aldo Moro, 5, 00185, Rome, Italy
| | - Valeria Pietropaolo
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, P.le Aldo Moro, 5, 00185, Rome, Italy
| | - Emanuela Ciuffreda
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
- * E-mail:
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31
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Ciuffreda E, Bevilacqua A, Sinigaglia M, Corbo MR. Alicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches. Microorganisms 2015; 3:625-40. [PMID: 27682109 PMCID: PMC5023266 DOI: 10.3390/microorganisms3040625] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 09/29/2015] [Indexed: 12/22/2022] Open
Abstract
Alicyclobacillus spp. includes spore-forming and thermo-acidophilic microorganisms, usually recovered from soil, acidic drinks, orchards and equipment from juice producers. The description of the genus is generally based on the presence of ω-fatty acids in the membrane, although some newly described species do not possess them. The genus includes different species and sub-species, but A. acidoterrestris is generally regarded as the most important spoiler for acidic drinks and juices. The main goal of this review is a focus on the ecology of the genus, mainly on the species A. acidoterrestris, with a special emphasis on the different phenotypic properties and genetic traits, along with the correlation among them and with the primary source of isolation. Finally, the last section of the review reports on some alternative approaches to heat treatments (natural compounds and other chemical treatments) to control and/or reduce the contamination of food by Alicyclobacillus.
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Affiliation(s)
- Emanuela Ciuffreda
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 15, 71122 Foggia, Italy.
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32
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Nakano C, Takahashi N, Tanaka N, Okada S. Alicyclobacillus dauci sp. nov., a slightly thermophilic, acidophilic bacterium isolated from a spoiled mixed vegetable and fruit juice product. Int J Syst Evol Microbiol 2015; 65:716-722. [DOI: 10.1099/ijs.0.068957-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A novel, moderately thermophilic, acidophilic, Gram-variable, rod-shaped, endospore-forming bacterium was isolated from a spoiled mixed vegetable and fruit juice product that had the off-flavour of guaiacol. The bacterium, strain 4FT, grew aerobically at 20–50 °C (optimum 40 °C) and pH 3.0–6.0 (optimum pH 4.0) and produced acid from glycerol, d-galactose and d-glucose. It contained menaquinone-7 (MK-7) as the major isoprenoid quinone and the DNA G+C content was 49.6 mol%. The predominant cellular fatty acids of strain 4FT were ω-alicyclic (ω-cyclohexane fatty acids), which are characteristic of the genus
Alicyclobacillus
. Phylogenetic analyses based on 16S rRNA gene sequences showed that the strain belongs to the
Alicyclobacillus
cluster, and is related most closely to the type strains of
Alicyclobacillus acidoterrestris
(97.4 % similarity) and
Alicyclobacillus fastidiosus
(97.3 %). Strain 4FT produced guaiacol from vanillic acid. It can be distinguished from related species by its acid production type and guaiacol production. On the basis of phenotypic characteristics, phylogenetic analysis and DNA–DNA relatedness values, it can be concluded that the strain represents a novel species of the genus
Alicyclobacillus
, for which the name Alicyclobacillus dauci sp. nov. is proposed; the type strain is 4FT ( = DSM 28700T = NBRC 108949T = NRIC 0938T).
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Affiliation(s)
- Chisa Nakano
- Research & Development Division, Kagome Co., Ltd, 17 Nishitomoyama, Nasushiobarashi, Tochigi, 329-2762, Japan
| | - Naoto Takahashi
- Research & Development Division, Kagome Co., Ltd, 17 Nishitomoyama, Nasushiobarashi, Tochigi, 329-2762, Japan
| | - Naoto Tanaka
- NODAI Culture Collection Center (NRIC), Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Sanae Okada
- Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
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33
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Jiao L, Ran J, Xu X, Wang J. Heat, acid and cold stresses enhance the expression of DnaK gene in Alicyclobacillus acidoterrestris. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Tianli Y, Jiangbo Z, Yahong Y. Spoilage byAlicyclobacillusBacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12093] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Yue Tianli
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Zhang Jiangbo
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Yuan Yahong
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
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35
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Kim MG, Lee JC, Park DJ, Li WJ, Kim CJ. Alicyclobacillus tengchongensis sp. nov., a thermo-acidophilic bacterium isolated from hot spring soil. J Microbiol 2014; 52:884-9. [DOI: 10.1007/s12275-014-3625-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 12/20/2013] [Accepted: 12/24/2013] [Indexed: 11/30/2022]
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36
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Kusube M, Sugihara A, Moriwaki Y, Ueoka T, Shimane Y, Minegishi H. Alicyclobacillus cellulosilyticus sp. nov., a thermophilic, cellulolytic bacterium isolated from steamed Japanese cedar chips from a lumbermill. Int J Syst Evol Microbiol 2014; 64:2257-2263. [PMID: 24711593 DOI: 10.1099/ijs.0.061440-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A thermophilic bacterium, strain Sueoka(T), was isolated from steamed Japanese cedar chips from a lumber mill in Gobo, Japan. The strain was able to grow on carboxymethyl cellulose at 60 °C, was Gram-stain-negative, and grew between 40.0 and 67.5 °C (optimum at 55 °C) and between pH 3.5 and 6.5 (optimum at pH 4.8). Comparative analysis of 16S rRNA gene sequences revealed 91.9 , 90.9 , and 90.8% similarity to Alicyclobacillus macrosporangiidus(T), Alicyclobacillus pomorum(T), and Alicyclobacillus acidocaldarius(T), respectively. The major quinone was MK-7 and the predominant cellular fatty acids were ω-cyclohexane C19 : 0 and ω-cyclohexane C17 : 0. The DNA G+C content was 60.8 mol%. Based on the results of this study, strain Sueoka(T) is a novel species of the genus Alicyclobacillus, and the namehttp://dx.doi.org/10.1601/nm.5071Alicyclobacillus cellulosilyticus sp. nov. (type strain Sueoka(T) = JCM 18487(T) = KCTC 33007(T)) is proposed.
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Affiliation(s)
- Masataka Kusube
- Department of Material Science, Wakayama National College of Technology, 77 Noshima, Nada-cho, Gobo, Wakayama 644-0023, Japan
| | - Asami Sugihara
- Department of Material Science, Wakayama National College of Technology, 77 Noshima, Nada-cho, Gobo, Wakayama 644-0023, Japan
| | - Yoshito Moriwaki
- Department of Material Science, Wakayama National College of Technology, 77 Noshima, Nada-cho, Gobo, Wakayama 644-0023, Japan
| | - Takahiro Ueoka
- Department of Material Science, Wakayama National College of Technology, 77 Noshima, Nada-cho, Gobo, Wakayama 644-0023, Japan
| | - Yasuhiro Shimane
- Japan Agency for Marine-Earth Science and Technology, 2-15 Natsushima, Yokosuka, Kanagawa 237-0061, Japan
| | - Hiroaki Minegishi
- Bio-Nano Electronics Research Center, Toyo University, 2100 Kujirai, Kawagoe, Saitama 350-8585, Japan
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37
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Ruiz SP, Anjos MMD, Carrara VS, deLima JN, Cortez DAG, Nakamura TU, Nakamura CV, de Abreu Filho BA. Evaluation of the Antibacterial Activity ofPiperaceaeExtracts and Nisin onAlicyclobacillus Acidoterrestris. J Food Sci 2013; 78:M1772-7. [DOI: 10.1111/1750-3841.12283] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 09/14/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Suelen P. Ruiz
- Programa de Pós-Graduação em Ciência de Alimentos, Univ; Estadual de Maringá Maringá Brazil
| | - Márcia Maria dos Anjos
- Programa de Pós-Graduação em Ciência de Alimentos, Univ; Estadual de Maringá Maringá Brazil
| | - Vanessa S. Carrara
- Programa de Pós-Graduação em Ciências Farmacêuticas, Univ; Estadual de Maringá Maringá Brazil
| | - Juliana N. deLima
- Dept. de Ciências Básicas da Saúde, Univ; Estadual de Maringá Maringá Brazil
| | | | - Tânia U. Nakamura
- Dept. de Ciências Básicas da Saúde, Univ; Estadual de Maringá Maringá Brazil
| | - Celso V. Nakamura
- Dept. de Ciências Básicas da Saúde, Univ; Estadual de Maringá Maringá Brazil
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38
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Zhang J, Yue T, Yuan Y. Alicyclobacillus contamination in the production line of kiwi products in China. PLoS One 2013; 8:e67704. [PMID: 23844069 PMCID: PMC3699629 DOI: 10.1371/journal.pone.0067704] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Accepted: 05/22/2013] [Indexed: 12/01/2022] Open
Abstract
Alicyclobacillus are spoilage microbes of many juice products, but contamination of kiwi products by Alicyclobacillus is seldom reported. This study aims to investigate the whole production line of kiwi products in China to assess the potential risk of their contamination. A total of 401 samples from 18 commercial products, 1 processing plant and 16 raw material orchards were tested, and 76 samples were positive, from which 76 strains of microbes were isolated and identified as 4 species of Alicyclobacillus, including Alicyclobacillus acidoterrestris, Alicyclobacillus contaminans, Alicyclobacillus herbarius and Alicyclobacillus cycloheptanicus, and another 9 strains as 3 species of Bacillus by sequencing of their 16S rDNA. Through phylogenetic tree construction and RAPD-PCR amplification, it was found that there exist genotypic diversities to some extent among these isolates. Four test strains (each from one species of the 4 Alicyclobacillus species isolated in this study) could spoil pH adjusted kiwi fruit juice and some commercial kiwi fruit products with producing guaiacol (11-34 ppb).
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Affiliation(s)
- Jiangbo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
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39
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Hartyáni P, Dalmadi I, Knorr D. Electronic nose investigation of Alicyclobacillus acidoterrestris inoculated apple and orange juice treated by high hydrostatic pressure. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.10.035] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice. Food Microbiol 2012; 32:206-11. [DOI: 10.1016/j.fm.2012.04.019] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 03/28/2012] [Accepted: 04/30/2012] [Indexed: 11/21/2022]
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41
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Müller A, Stahl MR, Graef V, Franz CM, Huch M. UV-C treatment of juices to inactivate microorganisms using Dean vortex technology. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.05.026] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Steyn CE, Cameron M, Witthuhn RC. Occurrence of Alicyclobacillus in the fruit processing environment — A review. Int J Food Microbiol 2011; 147:1-11. [DOI: 10.1016/j.ijfoodmicro.2011.03.004] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2010] [Revised: 02/11/2011] [Accepted: 03/02/2011] [Indexed: 10/18/2022]
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43
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Smit Y, Cameron M, Venter P, Witthuhn RC. Alicyclobacillus spoilage and isolation – A review. Food Microbiol 2011; 28:331-49. [DOI: 10.1016/j.fm.2010.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2010] [Revised: 11/05/2010] [Accepted: 11/12/2010] [Indexed: 11/24/2022]
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44
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McKnight I, Eiroa M, Sant’Ana A, Massaguer P. Alicyclobacillus acidoterrestris in pasteurized exotic Brazilian fruit juices: Isolation, genotypic characterization and heat resistance. Food Microbiol 2010; 27:1016-22. [DOI: 10.1016/j.fm.2010.06.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2009] [Revised: 06/28/2010] [Accepted: 06/28/2010] [Indexed: 11/30/2022]
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45
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Concina I, Bornšek M, Baccelliere S, Falasconi M, Gobbi E, Sberveglieri G. Alicyclobacillus spp.: Detection in soft drinks by Electronic Nose. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Baysal AH, Icier F. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation. J Food Prot 2010; 73:299-304. [PMID: 20132675 DOI: 10.4315/0362-028x-73.2.299] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70, 80, and 90 degrees C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70 degrees C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90 degrees C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores.
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Affiliation(s)
- Ayse Handan Baysal
- Department of Food Engineering, Izmir Institute of Technology, Urla, 35430, Izmir, Turkey.
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47
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Mavromatis K, Sikorski J, Lapidus A, Glavina Del Rio T, Copeland A, Tice H, Cheng JF, Lucas S, Chen F, Nolan M, Bruce D, Goodwin L, Pitluck S, Ivanova N, Ovchinnikova G, Pati A, Chen A, Palaniappan K, Land M, Hauser L, Chang YJ, Jeffries CD, Chain P, Meincke L, Sims D, Chertkov O, Han C, Brettin T, Detter JC, Wahrenburg C, Rohde M, Pukall R, Göker M, Bristow J, Eisen JA, Markowitz V, Hugenholtz P, Klenk HP, Kyrpides NC. Complete genome sequence of Alicyclobacillus acidocaldarius type strain (104-IA). Stand Genomic Sci 2010; 2:9-18. [PMID: 21304673 PMCID: PMC3035248 DOI: 10.4056/sigs.591104] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Alicyclobacillus acidocaldarius (Darland and Brock 1971) is the type species of the larger of the two genera in the bacillal family 'Alicyclobacillaceae'. A. acidocaldarius is a free-living and non-pathogenic organism, but may also be associated with food and fruit spoilage. Due to its acidophilic nature, several enzymes from this species have since long been subjected to detailed molecular and biochemical studies. Here we describe the features of this organism, together with the complete genome sequence and annotation. This is the first completed genome sequence of the family 'Alicyclobacillaceae'. The 3,205,686 bp long genome (chromosome and three plasmids) with its 3,153 protein-coding and 82 RNA genes is part of the Genomic Encyclopedia of Bacteria and Archaea project.
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48
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Ceviz G, Tulek Y, Con AH. Thermal resistance ofAlicyclobacillus acidoterrestrisspores in different heating media. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01995.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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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. Int J Syst Evol Microbiol 2009; 59:2415-20. [DOI: 10.1099/ijs.0.008870-0] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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50
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YUAN YAHONG, HU YICHUN, YUE TIANLI, CHEN TIANJIN, LO YMARTIN. EFFECT OF ULTRASONIC TREATMENTS ON THERMOACIDOPHILICALICYCLOBACILLUS ACIDOTERRESTRISIN APPLE JUICE. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2009.00407.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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