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Liang X, Tu C, Li Y, Sun J, Zhao R, Ran J, Jiao L, Huang J, Li J. Inhibitory mechanism of quercetin on Alicyclobacillus acidoterrestris. Front Microbiol 2023; 14:1286187. [PMID: 38033555 PMCID: PMC10684910 DOI: 10.3389/fmicb.2023.1286187] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 10/12/2023] [Indexed: 12/02/2023] Open
Abstract
In this the antibacterial of quercetin against Alicyclobacillus acidoterrestris was evaluated by measuring the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). Subsequently, the effect of quercetin on A. acidoterrestris cell membrane was evaluated through scanning electron microscopy (SEM), surface hydrophobicity determination, diacetate fluorescein staining and propidium iodide (PI) staining. Additionally, the effects of quercetin on intracellular macromolecules and cell metabolism were explored by measuring the culture medium protein, bacterial protein and intracellular sodium and potassium adenosine triphosphate (ATP) enzyme activity. The results revealed that quercetin exhibited the MIC and MBC values of 100 ug/mL and 400 ug/mL, respectively, against A. acidoterrestris. The SEM results revealed that quercetin could induce irreversible damage to the cell membrane effectively. Moreover, quercetin could enhance the surface hydrophobicity of A. acidoterrestris. The results of flow cytometry and fluorescence microscopy analyses revealed that quercetin could promote cell damage by altering the cell membrane permeability of A. acidoterrestris, inducing the release of nucleic acid substances from the cells. Furthermore, the determination of protein content in the culture medium, bacterial protein content, and the Na(+)/K(+)-ATPase activity demonstrated that quercetin could reduce the intracellular protein content and impedes protein expression and ATPase synthesis effectively, leading to apoptosis.
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Affiliation(s)
- Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Cunjian Tu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yongchao Li
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang, China
| | - Junliang Sun
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Ruixiang Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Junjian Ran
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Lingxia Jiao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Junchao Huang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Junrui Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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2
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Wahia H, Fakayode OA, Mintah BK, Mustapha AT, Zhou C, Dabbour M. Effect of dual-frequency thermosonication, food matrix, and germinants on Alicyclobacillus acidoterrestris spore germination. Food Res Int 2023; 171:113054. [PMID: 37330854 DOI: 10.1016/j.foodres.2023.113054] [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: 10/02/2022] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/19/2023]
Abstract
The off-odors associated with spoilage of acidic beverages are linked to the germination and growth of Alicyclobacillus acidoterrestris (AAT) spores. As a consequence, we determined the influence of nutrients, non-nutrient germinants, dual-frequency thermosonication (DFTS), and food matrix on spore germination. AAT spores in orange juice (OJ), supplemented by L-alanine (L-ala), had the highest germination rate and lowest DPA content at 10 h of incubation. The formation of microscopic pores in cell membranes during DFTS caused irreversible damage in AAT spores in citrate buffer solution (CBS); however, it stimulated AAT spore germination in CBS containing L-ala. Hence, the germination potential was established in the order: L-ala > Calcium dipicolinate > asparagine, glucose, fructose, and potassium ion mixture (AGFK) > L-valine. The conductivity analysis indicated that membrane damage could be a key factor contributing to the artificial germination in CBS. AFM images revealed that after 2 h of adding L-ala, the protein content increased with increased germinated cells. TEM showed that membrane poration and coat detachment were the main pre-germination morphological changes detected after DFTS treatment. This study provides evidence that germination stimulated with DFTS might be an effective strategy for reducing A. acidoterrestris spores in fruit juices.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, PR China.
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, PO Box 13736, Moshtohor, Qaluobia, Egypt
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3
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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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Cai R, Miao M, Yue T, Zhang Y, Cui L, Wang Z, Yuan Y. Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid againstAlicyclobacillus acidoterrestrisvegetative cells in apple juice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14051] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Rui Cai
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Miao Miao
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Tianli Yue
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Yijun Zhang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Lu Cui
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Zhouli Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
| | - Yahong Yuan
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
- Laboratory of Quality & Safety Risk Assessment for Agro‐products (YangLing) Ministry of Agriculture Yangling Shaanxi 712100 China
- National Engineering Research Center of Agriculture Integration Test (Yangling) Yangling Shaanxi 712100 China
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Song H, Wu H, Li S, Tian H, Li Y, Wang J. Homogeneous Synthesis of Cationic Chitosan via New Avenue. Molecules 2018; 23:E1921. [PMID: 30071648 PMCID: PMC6222707 DOI: 10.3390/molecules23081921] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 07/20/2018] [Accepted: 07/24/2018] [Indexed: 01/22/2023] Open
Abstract
Using a solvent formed of alkali and urea, chitosan was successfully dissolved in a new solvent via the freezing⁻thawing process. Subsequently, quaternized chitosan (QC) was synthesized using 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (CHPTAC) as the cationic reagent under different incubation times and temperatures in a homogeneous system. QCs cannot be synthesized at temperatures above 60 °C, as gel formation will occur. The structure and properties of the prepared QC were characterized and quaternary groups were comfirmed to be successfully incorporated onto chitosan backbones. The degree of substitution (DS) ranged from 16.5% to 46.8% and the yields ranged from 32.6% to 89.7%, which can be adjusted by changing the molar ratio of the chitosan unit to CHPTAC and the reaction time. QCs inhibits the growth of Alicyclobacillus acidoterrestris effectively. Thus, this work offers a simple and green method of functionalizing chitosan and producing quaternized chitosan with an antibacterial effect for potential applications in the food industry.
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Affiliation(s)
- Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hao Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - ShuJing Li
- Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University, Beijing 100048, China.
| | - Huafeng Tian
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - YanRu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - JianGuo Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Gerst M, Yousef A. Modified microassay for the isolation of antimicrobial-producing, spore-forming and nonspore-forming bacteria. J Appl Microbiol 2018; 124:1401-1410. [DOI: 10.1111/jam.13724] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 01/22/2018] [Accepted: 01/23/2018] [Indexed: 01/21/2023]
Affiliation(s)
- M.M. Gerst
- Department of Microbiology; The Ohio State University; Columbus OH USA
| | - A.E. Yousef
- Department of Microbiology; The Ohio State University; Columbus OH USA
- Department of Food Science and Technology; The Ohio State University; Columbus OH USA
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8
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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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9
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Kostrzewska-Szlakowska I, Kiersztyn B. Microbial Biomass and Enzymatic Activity of the Surface Microlayer and Subsurface Water in Two Dystrophic Lakes. Pol J Microbiol 2017; 66:75-84. [PMID: 29359687 DOI: 10.5604/17331331.1234995] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nutrient and organic matter concentration, microbial biomass and activities were studied at the surface microlayers (SML) and subsurface waters (SSW) in two small forest lakes of different water colour. The SML in polyhumic lake is more enriched with dissolved inorganic nitrogen (0.141 mg l-1) than that of oligohumic lake (0.124 mg l-1), the former also contains higher levels of total nitrogen (2.66 mg l-1). Higher activities of lipase (Vmax 2290 nmol l-1 h-1 in oligo- and 6098 in polyhumic) and glucosidase (Vmax 41 nmol l-1 h-1 in oligo- and 49 in polyhumic) were in the SMLs in both lakes. Phosphatase activity was higher in the oligohumic SML than in SSW (Vmax 632 vs. 339 nmol l-1 h-1) while in polyhumic lake was higher in SSW (Vmax 2258 nmol l-1 h-1 vs. 1908 nmol l-1 h-1). Aminopeptidase activity in the SSW in both lakes was higher than in SMLs (Vmax 2117 in oligo- and 1213 nmol l-1 h-1 in polyhumic). It seems that solar radiation does inhibit neuston microbial community as a whole because secondary production and the share of active bacteria in total bacteria number were higher in SSW. However, in the oligohumic lake the abundance of bacteria in the SML was always higher than in the SSW (4.07 vs. 2.69 × 106 cells ml-1) while in the polyhumic lake was roughly equal (4.48 vs. 4.33 × 106 cells ml-1) in both layers. Results may also suggest that surface communities are not supplemented by immigration from bulk communities. The SML of humic lakes may act as important sinks for allochthonous nutrient resources and may then generate considerable energy pools for microbial food webs.
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Affiliation(s)
| | - Bartosz Kiersztyn
- Department of Microbial Ecology and Environmental Biotechnology, Institute of Botany, University of Warsaw; Biological and Chemical Research Centre, Warszawa, Poland
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10
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Culture dependent and independent genomic identification of Alicyclobacillus species in contaminated commercial fruit juices. Food Microbiol 2016; 56:21-8. [DOI: 10.1016/j.fm.2015.11.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 11/24/2015] [Accepted: 11/25/2015] [Indexed: 11/20/2022]
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11
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Piskernik S, Klančnik A, Demšar L, Smole Možina S, Jeršek B. Control of Alicyclobacillus spp. vegetative cells and spores in apple juice with rosemary extracts. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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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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Bevilacqua A, Ciuffreda E, Sinigaglia M, Corbo MR. Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditions. Food Microbiol 2014; 46:299-306. [PMID: 25475299 DOI: 10.1016/j.fm.2014.08.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Revised: 07/22/2014] [Accepted: 08/21/2014] [Indexed: 11/26/2022]
Abstract
This paper reports on the inactivation of spores of 5 strains of Alicyclobacillus acidoterrestris under different stress conditions (acidic and alkaline pH, high temperature, addition of lysozyme, hydrogen peroxide and p-coumaric acid). The research was divided into two different steps; first, each stress was studied alone, thus pointing out a partial uncoupling between spore inactivation and DPA release, as H2O2 reduced spore level below the detection but it did not cause the release of DPA. A partial correlation was found only for acidic and alkaline pH. 2nd step was focused on the combination of pH, temperature and H2O2 through a factorial design; experiments were performed on both fresh and 4 month-old spores and pinpointed a different trend for DPA release as a function of spore age.
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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
| | - 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.
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Huang XC, Yuan YH, Guo CF, Gekas V, Yue TL. Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.974266] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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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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