Methods for the detection and enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juice and fruit juice‐containing drinks

Abstract

Methods for the detection of Alicyclobacillus acidoterrestris at a level of 1 cell per 100 ml and enumeration with a sensitivity of 5 cells ml−1 were developed. Spores of A. acidoterrestris survived pasteurization and outgrew and multiplied at a similar rate to vegetative cells in both orange juice and apple juice. Alicyclobacillus acidoterrestris grew readily in orange juice, apple juice and a non‐carbonated fruit juice‐containing drink at temperatures of 25–44°C producing a taint and elevated levels (1–100 ppb) of guaiacol. Isolates of A. acidoterrestris can be identified using the DuPont RiboPrinter. It was isolated from apple drinks, apple juice concentrate and freshly squeezed orange juice.

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

“…Alicyclobacillus acidoterrestris which is considered as the most prominent species within alicyclobacilli has the ability to produce taint compounds such as guaiacol and halophenols in fruit juices (Bevilacqua, Campaniello, Speranza, Sinigaglia, & Corbo, 2013). The detectable concentration of guaiacol in fruit juices reported as 2 ppb can be produced by about 10 4 e10 5 CFU/mL of A. acidoterrestris cells (Bahçeci, G€ okmen, & Acar, 2005;Gocmen, Elston, Williams, Parish, & Rouseff, 2005;Pettipher, Osmundson, & Murphy, 1997). Nowadays, nonthermal methods such as the usage of natural antimicrobials, high hydrostatic pressure, homogenization pressure, microwave, and ultrasound are being tested to control the growth of alicyclobacilli in foods as an alternative to thermal treatments (Bevilacqua, Sinigaglia, & Corbo, 2008;Walker & Phillips, 2008).…”

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

“…Among these metabolites, guaiacol is the predominant compound related to spoilage. In addition, the vegetative cell concentration for guaiacol production to spoil fruit juices has been reported to be between 10 5 and 10 6 CFU/mL (Gocmen, Elston, Williams, Parish, & Rouseff, 2005;Pettipher, Osmundson, & Murphy, 1997).…”

Simultaneous Analysis of Guaiacol and Vanillin in a Vanilla Extract by Using High-Performance Liquid Chromatography with Electrochemical Detection

“…The results are shown in Table 6. Compared to the extract of MV red whole, the extract of MV cuts to which the phenolic odor was attributed had a higher content of guaiacol as the negative phenolic component 7) and a lower content of vanillin as the positive component. 7) The quality difference between the two types of vanilla beans could be confirmed by the HPLC-ECD analysis of the vanilla extracts.…”

“…4) Guaiacol contributes to the pleasing characteristic odor of some roasted foodstuffs, most notably of Arabica coffee 5) and barley malt. 6) Yet in other analyses, the production of guaiacol has been found to cause phenolic or smoky off-odors in fruit juice, 7) chocolate ice cream, 8) chocolate milk, 9) vanilla yogurt, 10) and vanilla ice cream. 11) Grassenmeier et al have classified the ethanol extracts of Madagascar beans into four aroma profile groups and calculated the average vanillin content of each group.…”