Adhesion of Asaia bogorensis to Glass and Polystyrene in the Presence of Cranberry Juice

Abstract

The aim of the study was to evaluate the adhesion abilities of the acetic acid bacterium Asaia bogorensis to glass and polystyrene in the presence of American cranberry (Vaccinium macrocarpon) juice. The strain of A. bogorensis used was isolated from spoiled commercial fruit-flavored drinking water. The cranberry juice was analyzed for polyphenols, organic acids, and carbohydrates using high-performance liquid chromatography and liquid chromatography-mass spectrometry techniques. The adhesive abilities of bacterial cells in culture medium supplemented with cranberry juice were determined using luminometry and microscopy. The viability of adhered and planktonic bacterial cells was determined by the plate count method, and the relative adhesion coefficient was calculated. This strain of A. bogorensis was characterized by strong adhesion properties that were dependent upon the type of surface. The highest level of cell adhesion was found on the polystyrene. However, in the presence of 10% cranberry juice, attachment of bacterial cells was three times lower. Chemical analysis of juice revealed the presence of sugars, organic acids, and anthocyanins, which were identified as galactosides, glucosides, and arabinosides of cyanidin and peonidin. A-type proanthocyanidins responsible for the antiadhesion properties of V. macrocarpon also were detected.

Food Preservatives from Plants

“…An analysis of the fractionation of cranberry juice guided by a bacterial antiadhesive assay revealed the presence of two new coumaroyl iridoid glycosides. What is more, these fruits are one of the sources of type A proanthocyanidin which is considered to be a bacterial antiadhesive agent [140,141].…”

“…The name 'cranberry' derives from 'craneberry' named by early European settlers in America, who compared small pink or red blossoms to head and bill of a 'crane'. The fruit are mainly consumed fresh, as concentrates, which have various value-added applications and juices [136,141].…”

Quillaja saponaria Saponins with Potential to Enhance the Effectiveness of Disinfection Processes in the Beverage Industry

“…contamination in soft drinks. However, flowers and fruits from Asia have been suggested as the source [1][2][3][4]. Asaia spp.…”

“…For example, substances with biocidal and/or antiadhesive properties-such as organosilanes or nanostructured silver multilayers-may be coated on the internal surfaces of industrial installations [12][13][14]. Various plant extracts and juices with antimicrobial properties can be used as soft drink additives [1,[15][16][17]. Natural detergents can increase the permeability of microbial cell membranes, so enhancing their susceptibility to disinfection.…”

“…These bacteria exhibit polysaccharide encapsulation, as well as very rigid biofilm formation on surfaces used commonly in the beverage industry: glass, polyethylene terephthalate, and polypropylene in the presence of sucrose [1,8,9]. Its removal may require additional forcing media (e.g., hot sodium hydroxide and detergent solutions), and in the case of difficult to access areas (e.g., pipe bends, branches, connections, valves) procedures based on mechanical treatment [2].…”