Evaluation of different growth media for the recovery of the species of Alicyclobacillus

Witthuhn, R. Corli; Duvenage, W.; Gouws, Pieter A.

doi:10.1111/j.1472-765x.2007.02182.x

Cited by 15 publications

(10 citation statements)

References 9 publications

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“…Potato dextrose agar (PDA) (Merck) at pH 3·7 was adjusted with 1 mol l −1 H 2 SO 4 (Chang and Kang 2004; Witthuhn et al. 2007), and the spread plating method was used to recover Alicyclobacillus from the samples.…”

Section: Methodsmentioning

confidence: 99%

“…Potato dextrose agar (PDA) (Merck) at pH 3AE7 was adjusted with 1 mol l )1 H 2 SO 4 (Chang and Kang 2004;Witthuhn et al 2007), and the spread plating method was used to recover Alicyclobacillus from the samples. Samples that did not receive a heat-shock treatment prior to plating were enumerated as vegetative cells, as it has been reported that Alicyclobacillus endospores require a heatshock treatment to ensure germination (Pettipher et al 1997;Yokota et al 2007).…”

Section: Enumerationmentioning

confidence: 99%

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Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Steyn

Cameron

Brittin

et al. 2011

Journal of Applied Microbiology

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Aims: To study the accumulation of vegetative cells and endospores of Alicyclobacillus, as well as viable aerobic counts during the continuous production of apple juice concentrate. Methods and Results: Apples were processed for a continuous process running time of 108 h (processing rate 1·8–2·0 t h−1) without clean‐in‐place (CIP) procedures in‐between different batches. Samples from single‐strength apple juice, concentrate after evaporation (±30°Brix), the final product (concentrate pasteurized at 102–104°C for 90 s) and condensate water (by‐product of the juice concentration process) were collected every 12 h. From 12 to 84 h of processing, vegetative Alicyclobacillus counts in single‐strength apple juice increased significantly (P < 0·05) from 1 to 3·15 log10 CFU ml−1. Accumulation patterns of vegetative cells in apple concentrate and the final product were similar from 24 to 84 h of processing, with the respective counts increasing from 0·13 to 1·63 and 0·01 to 1·69 log10 CFU ml−1. The highest Alicyclobacillus endospore counts in single‐strength juice, concentrate and the final product was at 84 h of processing with 1·32, 1·59 and 1·64 log10 CFU ml−1, respectively. Conclusions: Alicyclobacillus vegetative cells and endospores accumulate in fruit concentrates during a continuous process running time of 108 h. Significance and Impact of the Study: In conjunction with good manufacturing practices, fruit concentrate manufactures can minimize Alicyclobacillus accumulation in fruit concentrates by limiting the continuous process running time between clean‐ups to under 84 h.

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Section: Methodsmentioning

confidence: 99%

Section: Enumerationmentioning

confidence: 99%

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Steyn

Cameron

Brittin

et al. 2011

Journal of Applied Microbiology

Self Cite

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“…When Witthuhn (2007) evaluated the effect of Potato Dextrose Agar (PDA), Orange Serum Agar (OSA), Bacillus acidocaldarius medium (BAM), YSG and K agar media upon the growth of alicyclobacillus, the author reported that PDA and OSA media provided the best cell recovery. K agar, on the other hand, failed to recover A. acidoterrestris cells inoculated in concentrated pear juice, and failed to recover A. pomorum cells inoculated after 80°C thermal treatment for 10 minutes.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of different culture media and enrichment in orange juice upon the growth of Alicyclobacillus spp.

Anjos

Ruiz

Filho³

2014

Arq. Inst. Biol.

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Bacteria of the genus Alicyiclobacillus spp. form spores and develop in acid media, leading to the spoilage of citrus juices. Brazil is the largest exporter of orange juice concentrate, and yet, it has been extensively studied due to changes in taste and smell. Several investigations have reported different culture media used to detect and enumerate Alicyiclobacillus spp. The objective of the present study was to evaluate the recovery of Alicyiclobacillus spp. spores grown in ALI, BAT, K agar and YSG media using the methodology suggested by ABECitrus. Five inocula were used, two from reference strains and three from pasteurized concentrated orange juice. Cell recovery after the enrichment in reconstituted orange juice was also analyzed. An initial population of 6 log CFU/mL was inoculated. ALI, BAT and YSG media were able to recover the initial population of all different inocula, with no significant differences between the results. When compared to BAT, however, the preparation of ALI and YSG media was simpler and had more advantages. The recovery with K agar medium was lower than the other media for all the tested inocula, with significant differences found for Alicyclobacillus acidocaldarius 0298T (3.66 log CFU/mL) and Alicyclobacillus pomorum-like CBMAI 0278 (4.11 log CFU/mL).

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“…A. acidoterrestris K47 (Witthuhn et al, 2007), a strain isolated from grape juice concentrate and A. acidoterrestris FB2 (Groenewald et al, 2008) isolated from pear juice concentrate were used in this study. Potato dextrose agar (PDA) (Biolab, Biolab Diagnostics, Midrand, SA) adjusted with tartaric acid (1N) (Saarchem, Krugersdorp, South Africa) to a final pH of 4 was used as a culture medium (Witthuhn et al, 2007).…”

Section: Bacterial Strainsmentioning

confidence: 99%

Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa

Groenewald¹,

Gouws²,

Witthuhn³

2013

Afr. J. Microbiol. Res.

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Thermal inactivation at 95°C for two strains of Alicyclobacillus acidoterrestris isolated from contaminated fruit juice concentrates were investigated in a 0.1% (m/v) peptone buffer solution (pH 7.04) and grape juice (pH 4.02, 15.5 °Brix). The thermal inactivation of A. acidoterrestris spores followed first-order kinetics, suggesting that as the microbial population is exposed to a specific high temperature, the spores were inactivated at a constant rate. D-values determined in the buffer solution were calculated to be 1.92 ± 0.39 and 2.29 ± 0.50 min, while in grape juice D-values were found to be 2.25 ± 0.53 and 2.58 ± 0.32 min for the two strains tested.

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Evaluation of different growth media for the recovery of the species of Alicyclobacillus

Cited by 15 publications

References 9 publications

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Evaluation of different culture media and enrichment in orange juice upon the growth of Alicyclobacillus spp.

Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa

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