Acido-thermophilic Bacteria from Thermal Waters

Uchino, Fuji; Doi, Shinji

doi:10.1080/00021369.1967.10858890

Cited by 50 publications

(15 citation statements)

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“…When compared with other acido‐thermophiles such as Bacillus stearothermophilus and B. coagulans , they proved dissimilar to the former, but possibly related to the latter. However, the isolates were more acidophilic and more aerobic than B. coagulans and, as they were capable of growth at 55 °C and not 37 °C, they were categorised as ‘obligate thermophiles’ closely related to B. coagulans (Uchino & Doi, 1967).…”

Section: Discovery and History Of Alicyclobacillus Sppmentioning

confidence: 99%

Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?

Walker

Phillips

2007

Int J of Food Sci Tech

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The quality of food can be defined in various ways with processors and consumers considering flavour, odour and appearance as well as extended shelf life among the most important of its attributes. Spoilage of food by bacterial contamination may occur at any point during the processing, altering any one, or all, of these characteristics, rendering the product unusable. Alicyclobacillus spp. and Alicyclobacillus acidoterrestris, in particular, are emerging food spoilage organisms in the fruit juice and fruit juice products industry. Spores of the latter are able to survive heat treatments presently used in the industry and their elimination from products may be used as a measure of the effectiveness of any processing protocol to remove potential spoilage. This paper reviews the history, methods of detection, both traditional and rapid and the protocols that may be effective in controlling the growth of the organism and hence spoilage in the finished product.

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Section: Discovery and History Of Alicyclobacillus Sppmentioning

confidence: 99%

Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?

Walker

Phillips

2007

Int J of Food Sci Tech

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“…Exceptions are Alicyclobacillus disulfidooxidans, which grows under mesophilic conditions, and Alicyclobacillus pomorum, which does not contain any v-alicyclic fatty acids. The bacteria mainly inhabit hot springs and soil, but can also infest fruit and crops (Uchino & Doi, 1967;Darland & Brock, 1971;Hippchen et al, 1981;Deinhard et al, 1987a, b;Hiraishi et al, 1997;Nicolaus et al, 1998;Albuquerque et al, 2000;Goto et al, 2002b). Some species, in particular Alicyclobacillus acidoterrestris, can cause deterioration of beverages by the production of guaiacol, which has a creosote-like odour (Cerny et al, 1984;Sprittstoesser et al, 1994;Borlinghaus & Engel, 1997;Wisse & Parish, 1998;Eiroa et al, 1999;Duong & Jensen, 2000;Jensen, 2000).…”

mentioning

confidence: 99%

Proposal of six species of moderately thermophilic, acidophilic, endospore-forming bacteria: Alicyclobacillus contaminans sp. nov., Alicyclobacillus fastidiosus sp. nov., Alicyclobacillus kakegawensis sp. nov., Alicyclobacillus macrosporangiidus sp. nov., Alicyclobacillus sacchari sp. nov. and Alicyclobacillus shizuokensis sp. nov.

Goto¹,

Mochida²,

Kato³

et al. 2007

International Journal of Systematic and Evolutionary Microbiology

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Moderately thermophilic, acidophilic, spore-forming bacteria (146 strains) were isolated from various beverages and environments. Based on the results of sequence analysis of the hypervariable region of the 16S rRNA gene, eight of the strains represent novel species of the genus Alicyclobacillus. These strains were designated 3-A191T, 4-A336T, 5-A83JT, 5-A167N, 5-A239-2O-AT, E-8, RB718T and S-TABT. Phylogenetic analyses of 16S rRNA and DNA gyrase B subunit (gyrB) nucleotide sequences confirmed that the eight strains belonged to the Alicyclobacillus clade. Cells of the eight strains were Gram-positive or Gram-variable, strictly aerobic and rod-shaped. The strains grew well under acidic and moderately thermal conditions, produced acid from various sugars, contained menaquinone 7 as the major isoprenoid quinone and did not produce guaiacol. ω-Alicyclic fatty acids were the predominant lipid component of strains 4-A336T, 5-A83JT, 5-A167N, RB718T and S-TABT. No ω-alicyclic fatty acids were detected in strains 3-A191T, 5-A239-2O-AT or E-8, but iso- and anteiso-branched fatty acids and small amounts of straight-chain saturated fatty acids were detected instead. According to the DNA–DNA hybridization data and distinct morphological, physiological, chemotaxonomical and genetic traits, the eight strains represent six novel species within the genus Alicyclobacillus, for which the following names are proposed: Alicyclobacillus contaminans sp. nov. (type strain 3-A191T=DSM 17975T=IAM 15224T), Alicyclobacillus fastidiosus sp. nov. (type strain S-TABT=DSM 17978T=IAM 15229T), Alicyclobacillus kakegawensis sp. nov. (type strain 5-A83JT=DSM 17979T=IAM 15227T), Alicyclobacillus macrosporangiidus sp. nov. (type strain 5-A239-2O-AT=DSM 17980T=IAM 15370T), Alicyclobacillus sacchari sp. nov. (type strain RB718T=DSM 17974T=IAM 15230T) and Alicyclobacillus shizuokensis sp. nov. (type strain 4-A336T=DSM 17981T=IAM 15226T).

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“…Kwasolubne, termofilne bakterie przetrwalnikujące zostały po raz pierwszy wyizolowane w 1967 r. z gorących źródeł w okolicach jeziora Tazawa w Japonii [57]. Bakterie te nazwano Bacillus acidocaldarius (z łac.…”

Section: Rodzaj Alicyclobacillusunclassified

“…występują we wszystkich regionach świata. Izolowano je z gorących źródeł w Japonii [57], z gleby wulkanicznej i z gorących źródeł na Hawajach, w Parku Yellowstone [10], z geotermalnych basenów na pustyni Mojave w Kaliforni [48], z gleby geotermalnej na Antarktydzie [26,36], z gleby wulkanicznej na Azorach [2], z gleby sadów w Południowej Afryce [24] oraz w Japonii [21] i w Chinach [61].…”

Section: Występowanie Alicyclobacillus Spp W śRodowisku Naturalnym Iunclassified

Alicyclobacillus – Thermophilic Acidophilic Spore-Forming Bacteria – Profile and Prevalence

Sokołowska

2014

zntj

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W latach 80. XX w. po raz pierwszy zaobserwowano, że termofilne kwasolubne bakterie przetrwalnikujące powodują psucie się soków owocowych, dlatego Alicyclobacillus spp. zostały uznane za drobnoustroje niepożądane w przemyśle sokowniczym, mogące generować straty ekonomiczne. Wymienione bakterie powodują wady pochodzenia mikrobiologicznego. Psucie się soków przejawia się głównie w powstawaniu przykrego zapachu i smaku, wynikających z obecności wytwarzanych przez bakterie związków chemicznych, takich jak gwajakol czy halofenole. Przetrwalniki Alicyclobacillus spp. przeżywają przez długi czas w koncentratach owocowych i w podobnych środowiskach, jednak do wzrostu wymagają środowiska o większej zawartości wody. Trudność związana z inaktywacją Alicyclobacillus spp. w sokach owocowych polega na tym, że przetrwalniki tych bakterii przeżywają w wysokiej temperaturze, a po pasteryzacji są w stanie wykiełkować i namnażać się w sprzyjających warunkach. Najpowszechniej występującym gatunkiem odpowiedzialnym za psucie soków i produktów pokrewnych jest A. acidoterrestris. Szczepy tego gatunku rosną w środowisku o pH od 2,5 do 6,0 i w temperaturze powyżej 20 °C.

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Acido-thermophilic Bacteria from Thermal Waters

Cited by 50 publications

References 1 publication

Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?

Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?

Alicyclobacillus – Thermophilic Acidophilic Spore-Forming Bacteria – Profile and Prevalence

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