Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores

Huertas, Juan-Pablo; Esteban, María-Dolores; Antolinos, Vera; Palop, Alfredo

doi:10.1016/j.foodcont.2013.06.051

Cited by 37 publications

(32 citation statements)

References 30 publications

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“…Bahçeci and Acar () established a predictive model (a 2nd‐order polynomial equation) for the determination of A. acidoterrestris spores’ heat resistance ( D values) in apple juice and other media as a function of ascorbic acid concentration, temperature, and pH. The D values obtained in this work were close to those of some others studies (Vieira and others ; Alberice and others ; Huertas and others ) concerning A. acidoterrestris spores’ heat resistance mentioned above, and were influenced by pH at low temperatures (such as 90 °C) significantly, but not at high temperatures (such as 96 °C), which had been observed by other researchers (Pontius and others ; Komitopoulou and others ). This was interpreted by the authors, according to Wisotzkey and others () and Chang and Kang (), as dense packing of the ω‐cyclohexane fatty‐acid‐containing lipids in Alicyclobacillus 's cell membrane, leading to low diffusion at high temperatures and formation of a protective coating to protect the microbes under high temperatures and acidic conditions.…”

Section: Combined Intervention Treatmentssupporting

confidence: 84%

“…Recently, as many chemical and physical inhibitory methods against Alicyclobacillus had been studied, some researchers began to study the combined effect of 2 or more inhibitory factors. Huertas and others () studied the combined effect of nisin, citral, limonene, and heat against A. acidoterrestris spores in McIlvaine buffer or PDA, and they found that the lower concentrations of nisin (0.3 mg/L) and citral (0.34 mM) led to almost the same inhibitory effect as the higher concentrations, while limonene showed no inhibitory effect in both test media, which was in agreement with data by Bevilacqua and others (). A high synergistic effect between nisin, citral, and heat was also observed.…”

Section: Combined Intervention Treatmentssupporting

confidence: 83%

See 1 more Smart Citation

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967, Alicyclobacillus has become a major concern to the global juice and beverage industries, and many promising methods have been developed and applied to control them. After introducing the history and general characteristics of Alicyclobacillus, as well as their heat resistance and spoilage, this review focuses on the control methods against Alicyclobacillus, including chemical and physical methods and combined methods. All these control methods show inhibitory or killing effects against Alicyclobacillus to some extent and, moreover, some of them have been put to use in the juice and beverage industries for decades and shown to be quite effective, although further developments can be achieved and new methods are constantly being established and investigated. Although it is difficult to compare the effects with one another among these methods because of the different experimental conditions in different reports, some of them, such as the treatments of nisin and high hydrostatic pressure, are well studied and proved to have extensive application prospect. The inhibitory factors, test strains and media, and especially the detailed experimental conditions and main results of these control methods are summarized here. The limitations of some methods mainly relating to the changes of products' sensory qualities are also presented.Keywords: alicyclobacillus, contaminants, food safety Historical Perspective of AlicyclobacillusJuice and beverage products are not easily contaminated by microbes due to their low pH (usually <5.0, in some products even <4.0), but there are still several kinds of microbes that can survive this acid environment and cause spoilage, including some aerobes such as Bacillus coagulans and Bacillus megaterium (causing flatsour type spoilage), some anaerobic spore-forming bacteria such as Clostridium butyricum and Clostridium pasteurianum (producing gas and butyric odors) (Silva and Gibbs 2004), some lactic acid bacteria such as Lactobacillus brevis and Leuconostoc mesenteroides (causing vinegary, buttermilk off-odors) and some heat-resistant mycelial fungi such as Byssochlamys nivea and Talaromyces flavus (Steyn and others 2011). Nevertheless, a large-scale apple juice spoilage incident in 1982 in Germany made people realize that besides the microbes mentioned above, a new type of aerobic spore-forming bacterium can also spoil juice and beverage products (flat-sour spoilage and generating medicinal, antiseptic offensive off-odor). It can survive the commercially applied pasteurization procedures (88 to 96°C for about 2 min, or 90 to 95°C for about 30 to 60 s) and germinate in an acid environment. It has now become a new MS 20131890 Submitted 19/12/2013, Accepted 15/3/2014 threat to juice and beverage proc...

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Section: Combined Intervention Treatmentssupporting

confidence: 84%

Section: Combined Intervention Treatmentssupporting

confidence: 83%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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“…When considering bacterial spores, the picture is even worse, since they appear to be insensitive to the antimicrobials added directly to the heating medium and only when adding them to the recovery medium, some decreases in the apparent heat resistance can be observed (Esteban, Conesa, Huertas, & Palop, 2015;Huertas, Esteban, Antolinos, & Palop, 2014;Lekogo, Coroller, Mathot, Mafart, & Leguerinel, 2010).…”

Section: Resultsmentioning

confidence: 99%

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

2016

Self Cite

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a b s t r a c tThe application of oily antimicrobials in form of nanoemulsion has been proved to solve the problem of their immiscibility in aqueous media, still preventing microbial growth and even improving the antimicrobial effect observed when applied directly. At present, only a few documented studies have evaluated the combined effect of nanoemulsions with other factors of stress for the microorganism. The present research shows very promising results on the combination of nanoemulsified D-limonene with thermal treatments on the inactivation of Listeria monocytogenes. The thermal resistance of L. monocytogenes was reduced two to five times when 0.5 mM D-limonene was added directly to the heating medium. However, when the same concentration of D-limonene was present in the heating medium in form of nanoemulsion, the heat resistance was reduced by one hundred times at all heating temperatures tested. The addition of nanoemulsified antimicrobials would allow to reduce greatly the intensity of the thermal treatments currently applied in the food processing industry.

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“…It has ability to grow at 26e60 C (optimum 42e53 C) and from pH 2.0 to 6.0 (optimum 3.5e5.0) (Smit, Cameron, Venter, & Witthuhn, 2011). Commercial fruit juices are normally pasteurized at temperatures between 80 C and 100 C (Huertas, Esteban, Antolinos, & Palop, 2014). On the other hand, A. acidoterrestris spores can survive thermal pasteurization.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

Molva

Baysal

2015

LWT - Food Science and Technology

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5 log CFU/mL) in apple juice (pH 3.82, Brix 11.3) during storage at 37 C. After 240 h, the cell counts were reduced from the initial log count (CFU/mL) by 2. 84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40 mg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24 h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R 2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5e40 mg/mL), the control spores increased by 1.9e2.2 log CFU/mL after 336 h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A. acidoterrestris vegetative cells and spore germination in the apple juice.

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Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores

Cited by 37 publications

References 30 publications

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

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