<i>Alicyclobacillus Acidoterrestris</i>: The Organism, the Challenge, Potential Interventions

Merle, Jennifer M.; Montville, Thomas J.

doi:10.1111/j.1745-4549.2012.00758.x

Cited by 14 publications

(10 citation statements)

References 52 publications

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“…The values of D 90°C and D 95°C of Alicyclobacillus endospores are usually between 5 to 20 and 1 to 10 min, respectively, depending on the species and the thermal conditions, which makes them able to survive the common pasteurization procedures applied in the juice and beverage industries (90 to 95 °C for 30 to 60 s) (Smit and others ). According to a review article by Merle and Montville (), the D 95°C values of A. acidoterrestris spores range from 0.06 to 5.3 min in different reports.…”

Section: General Characteristics Of Alicyclobacillusmentioning

confidence: 99%

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: General Characteristics Of Alicyclobacillusmentioning

confidence: 99%

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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“…It is a Gram-positive, thermoacidophilic, spore-forming, spoilage bacterium. It grows at temperatures ranging from 26 to 60 °C (optimum between 42 and 53 °C) and pH values from 2.0 to 6.0 (optimum between 3.5 and 5.0) [ 5 , 6 , 7 ]. A. acidoterrestris spores can survive pasteurization treatments applied to juice and beverage products, and they may germinate due to the heat shock applied during the treatment.…”

Section: Introductionmentioning

confidence: 99%

“…[ 5 , 9 ]. This spoilage, even with small numbers of viable microorganisms, could contaminate large volumes of products, inflicting significant and severe economic losses for juice processors [ 6 ]. Considering the product intrinsic characteristics, as well as the typical process conditions, A. acidoterrestris spores have been proposed as target microorganisms for juice and beverage products for the design or development of preservation processes [ 6 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Huertas

Ros−Chumillas

Garre

et al. 2021

Foods

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Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during posterior storage. Therefore, an effective design of processing treatments requires an accurate understanding of the heat resistance of this microorganism. Considering that industrial treatments are dynamic; this understanding must include how the heat resistance of the microorganism is affected by the heating rate during the heating and cooling phases. The main objective of this study was to establish the effect of heating rates and complex thermal treatments on the inactivation kinetics of A. acidoterrestris. Isothermal experiments between 90 and 105 °C were carried out in a Mastia thermoresistometer, as well as four different dynamic treatments. Although most of the inactivation takes place during the holding phase, our results indicate the relevance of the heating phase for the effectiveness of the treatment. The thermal resistance of A. acidoterrestris is affected by the heating rate during the heating phase. Specifically, higher heating rates resulted in an increased microbial inactivation with respect to the one predicted based on isothermal experiments. These results provide novel information regarding the heat response of this microorganism, which can be valuable for the design of effective heat treatments to improve product safety and stability. Moreover, it highlights the need to incorporate experimental data based on dynamic treatments in process design, as heating rates can have a very significant effect on the thermal resistance of microorganisms.

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“…Among various bacteria, Bacillus grows in a wide range of environmental conditions. Although for many species of bacillus, such as Bacillus subtilis a medium pH value of 5.5-7 is preferred (Heinz and Knorr, 2000), the Bacillus acidocaldarius is characterized by its ability to grow at a pH range of 2-6 (optimum range is 3-4) (Merle and Montville, 2014). Nevertheless, medium acidification destroys kinetics of many other Bacillus species such as Bacillus licheniformis spores (Tola and Ramaswamy, 2014 a, b).…”

Section: Hfrqg H[shulphqw Ydvh Vroxwlrq Srvwkduyhvw Plfurelrorj\mentioning

confidence: 98%

Effects of chlorination and acidification on postharvest physiological properties of alstroemeria, cv. ‘Vanilla’ and on microbial contamination of vase solution

Jowkar

2015

Hortic. Environ. Biotechnol.

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Leaf yellowing is the major postharvest crisis for cut alstroemeria flowers. Most studies have focused on hormone application to overcome this problem, while other important aspects of postharvest treatment such as vase solution microbial contamination and biocide effects have been ignored. Therefore, this study aims at evaluating the vase life and physiological performance of 'Vanilla' alstroemeria cut flowers in response to biocide application and microbial flora during postharvest handling. During two experiments flowers were treated with environmentally friendly and safe to use biocides such as citric acid (as acidifying agent) and sodium hypochlorite (as chlorination agent). Subsequently postharvest physiological parameters, namely vase life, side effect, weight change, solution uptake, chlorophyll content, and microbiological features of the vase solution such as microbial population, proliferation, and composition were studied. The results of the physiological study indicated a beneficial effect of chlorination on the vase life and most physiological parameters, especially chlorophyll content, and consequently, the green appearance of the leaves. Vase solution acidification, however, did not have a long lasting beneficial effect on physiological properties. Furthermore, microbiological studies show the efficacy of chlorination in reducing the vase solution microbial population and proliferation. By contrast, the vase solution acidification with citric acid was not able to control microbial proliferation. Microbial identification indicated Bacillus bacterial contamination as the dominant microbial vase solution flora.

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Alicyclobacillus Acidoterrestris: The Organism, the Challenge, Potential Interventions

Cited by 14 publications

References 52 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

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

Effects of chlorination and acidification on postharvest physiological properties of alstroemeria, cv. ‘Vanilla’ and on microbial contamination of vase solution

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