Chapter 11 Media for the detection and enumeration of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in foods

Baumgart, J.

doi:10.1016/s0079-6352(03)80014-0

Cited by 12 publications

(11 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The statistical reason for this was that, for the meta-analytical mixed-effects linear model explained in Section 2.2, the standard error about the z T or z pH value (inverse of the slope between log D and temperature or pH, respectively) of a particular experiment could be only measured with more than two points along a fitted straight line. This restriction caused the results from four primary studies to be omitted for the analysis: Yamazaki et al (1997) who reported two D-values for orange juice; Baumgart (1999) with only one D-value for orange juice; Vieira et al (2002) reporting one D-value for cupuaçu concentrate; and Baysal and Icier (2010) who reported only two D-values for orange juice. Thus, 11 primary studies were selected and considered appropriate for the meta-analysis model, providing a total of 142 D-values obtained at different inactivation temperatures and pH values (Table 1).…”

Section: Data Collectionmentioning

confidence: 99%

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

et al. 2015

View full text Add to dashboard Cite

In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D* values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The zT (temperature change needed to cause one log reduction in D-values) estimated by the meta-analysis model were compared to those ('observed' zT values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes.

show abstract

Section: Data Collectionmentioning

confidence: 99%

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Alicyclobacillus spp . are gram‐positive, nonpathogenic, obligately aerobic, rod‐shaped, thermophilic and acidophilic spore‐forming bacteria (Baumgart 1999). Alicyclobacillus spp.…”

Section: Alicyclobacillus Acidoterrestris the Organismmentioning

confidence: 99%

“…Alicyclobacillus are sometimes called acidophilic thermophilic bacteria and grow well in acidic environments, surviving at pH levels as low as 2.5 (Cerny et al 1984). This bacterium grows over a pH range from 2.2 to 5.8, as well as at temperatures ranging from of 23 to 55C (Baumgart 1999). Its ability to survive at high temperatures and low pH levels is attributed to its unique membrane composition, which contains w-cyclohexanoic fatty acids (Krischke and Poralla 1990;Murakami et al 1998;Alpas et al 2003).…”

Section: Alicyclobacillus Acidoterrestris the Organismmentioning

confidence: 99%

Alicyclobacillus Acidoterrestris: The Organism, the Challenge, Potential Interventions

Merle

Montville

2012

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Alicyclobacillus acidoterrestris is an acidophilic, spore‐forming spoilage organism of concern for the fruit juice industry. The occurrence of bacterial spore‐formers in low pH foods was once thought to be insignificant. However, in recent years, spoilage of acidic juices by Alicyclobacillus has been recognized as a serious problem. A. acidoterrestris has been associated with commercially pasteurized fruit juices as well as other low pH, shelf‐stable products such as bottled teas and isotonic drinks. It has been isolated from garden and forest soils and may be introduced into the manufacturing process through unwashed or poorly washed fruit. If spores are not destroyed by processing, they can germinate, grow and spoil product. The commonly used “hot pack” process for high‐acid foods has proven inadequate for the control of A. acidoterrestris spores, creating the need for alternate processing technologies. PRACTICAL APPLICATIONS A better understanding of the characteristics of Alicyclobacillus acidoterrestris, its sources and signs of spoilage in high‐acid beverages, and possible interventions will assist processors in developing appropriate strategies for its control in juices, teas and isotonic waters.

show abstract

“…Do izolacji szczepów Alicyclobacillus zastosowano metodę zalecaną przez Internationale Fruchtsaft Union [11]. Szczepy zakwalifikowano do gatunku Alicyclobacillus acidoterrestris na podstawie ich zdolności do wytwarzania kwasu z erytritolu [1,3] oraz do wytwarzania gwajakolu w pożywce YSG z kwasem wanilinowym [16,17,18].…”

Section: Materiał I Metody Badańunclassified

Application of High Pressure Pasteurization to Inactivate Spores of Alicyclobacillus Acidoterrestris in Apple Juice

Skąpska¹,

Sokołowska²,

Fonberg-Broczek³

et al. 2012

ZNTJ

View full text Add to dashboard Cite

Acidotermofilne bakterie przetrwalnikujące Alicyclobacillus acidoterrestris (AAT) są przyczyną psucia soków owocowych i warzywnych. Proces pasteryzacji nie niszczy całkowicie przetrwalników tych bakterii, aktywując je jednocześnie do kiełkowania i dalszego wzrostu. Celem pracy była ocena przydatności pasteryzacji wysokociśnieniowej do inaktywacji przetrwalników AAT w soku jabłkowym. Scharakteryzowano wpływ ciśnienia hydrostatycznego 300 i 500 MPa stosowanego w temperaturze 50 °C, na przeżywalność przetrwalników ośmiu szczepów AAT w soku jabłkowym. Redukcja liczby przetrwalników po zastosowaniu ciśnienia 300 MPa przez 10 min wynosiła 1,27-3,46 log jtk/ml soku, w zależności od szczepu. Przedłużenie pasteryzacji do 30 min, zastosowane do dwóch najbardziej opornych szczepów, umożliwiło redukcję przetrwalników o 2,06 i 2,64 log jtk/ml. Dalsze zwiększenie ciśnienia do 500 MPa nie spowodowało istotnego zwiększenia skuteczności procesu pasteryzacji. Efektywniejsze okazało się zastosowanie ciśnieniowania pulsacyjnego. Stosowano sześć 5-minutowych cykli ciśnienia 100 MPa, 300 MPa i 500 MPa w temperaturze 50 ºC. Największą redukcję liczby przetrwalników dwóch szczepów AAT, wynoszącą 2,40 i 3,11 log jtk/ml, uzyskano przy zastosowaniu ciśnienia 300 MPa. Ciśnieniowanie pulsacyjne (100 MPa, 50 o C) połączone z godzinną inkubacją w temperaturze 50 ºC i kolejnym etapem ciśnieniowania w 500 MPa spowodowało redukcję liczby przetrwalników o ponad 4 log jkt/ml. Przetrwalniki AAT wykazywały oporność na działanie wysokiego ciśnienia hydrostatycznego przy parametrach stosowanych w niniejszej pracy.

show abstract

Chapter 11 Media for the detection and enumeration of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in foods

Cited by 12 publications

References 12 publications

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Alicyclobacillus Acidoterrestris: The Organism, the Challenge, Potential Interventions

Application of High Pressure Pasteurization to Inactivate Spores of Alicyclobacillus Acidoterrestris in Apple Juice

Contact Info

Product

Resources

About