Modeling growth of <em>Alicyclobacillus acidoterrestris</em> DSM 3922 type strain vegetative cells in the apple juice with nisin and lysozyme

Abstract

In the present study, the effect of storage temperature on A. acidoterrestris DSM 3922 cells (10 5 CFU/mL) was examined during growth in reconstituted apple juice (pH 3.8, °Brix 11.3) containing nisin (0–100 IU/mL) and lysozyme (0–100 mg/L). The growth curves were obtained at three temperatures of 27, 35 and 43 °C using absorbance data (OD 600 nm ). Based on the results, the minimal inhibitory concentrations (MICs) of nisin were found as 10 IU/mL at all tested temperatures. On the other hand, increasing the temperature decreased the amount of lysozyme for growth inhibition. The MICs of lysozyme were found as 10, 2.5 and 1.25 mg/L at 27, 35 and 43 °C, respectively. At selected non-inhibitory doses, nisin (1.25–5 IU/mL) and lysozyme (0.3–2.5 mg/L) prolonged the lag time compared to the controls at the corresponding temperatures. In addition, there was a strong linear relationship between the lag time and lysozyme concentrations at 27 and 35 °C (R 2 > 0.98). The results of this study demonstrated that both nisin and lysozyme could be used to inhibit the growth of A. acidoterrestris cells in the apple juice. The results also indicated that the growth parameters were variable depending on the storage temperature and the type of the antimicrobial agent used in the apple juice.

Clove Oil (Syzygium aromaticum L.) Activity against Alicyclobacillus acidoterrestris Biofilm on Technical Surfaces

“…This fact is of a high importance for the food industry, as the susceptibility of bacterial biofilms to bioactive substances (bacteriocins, essential oils, plant extracts) could be greater before the massive spore production phase. Furthermore, several researches admit that A. acidoterrestris cells and spores proneness to active compounds differs substantially [ 46 , 47 , 48 , 49 , 50 ]. In the research proceeded by Anjos et al [ 13 ] it was found that peracetic acid (500–1000 ppm), sodium hypochlorite (1000–2000 ppm), and quaternary ammonia-benzalkonium chloride (15.62–31.24 ppm) solutions reduced A. acidoterrestris biofilms on stainless steel, PVC and nylon surfaces by 1.90–5.72 log CFU/cm 2 .…”

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

“…Lysozyme is also considered as a safe preservative [ 232 ] and has been applied directly in fruit juices [ 233 ] or through the polymeric matrix film in packaging in order to control Alicyclobacillus [ 234 , 235 ]. The efficiency of lysozyme depends on the concentration, the strain of the bacterium and the external conditions applied [ 233 , 236 , 237 , 238 ].…”

Bovicin HC5 and nisin reduce cell viability and the thermal resistance of Alicyclobacillus acidoterrestris endospores in fruit juices

“…17,18 The use of natural antibacterial compounds to control A. acidoterrestris outgrowth in fruit juices has also been reported, including saponin, 19 papain and bromelain, 20 rosemary extracts, 6 lipopeptides, 21 and bacteriocins. 22,23 Bacteriocins are antimicrobial peptides of ribosomal origin produced by several species of bacteria. Some bacteriocins are active against A. acidoterrestris endospores in low-pH beverages and juices, including nisin A and enterocin AS-48, [24][25][26] bacteriocin RC20975, 27 plantaricyclin A, 28 and bovicin HC5.…”

“…Different physical strategies have been suggested to control A. acidoterrestris germination and outgrowth, including high hydrostatic pressure, 9 radiation with electron beams and gamma rays, 10 high‐pressure processing, 11–13 continuous ohmic heating, 14 and light‐based technologies, such as ultraviolet‐C (UVC) radiation, 15,16 and antimicrobial photodynamic treatment 17,18 . The use of natural antibacterial compounds to control A. acidoterrestris outgrowth in fruit juices has also been reported, including saponin, 19 papain and bromelain, 20 rosemary extracts, 6 lipopeptides, 21 and bacteriocins 22,23 …”