Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages

Autores
Oteiza, Juan Martín; Soto, Silvina; Ortiz Alvarenga, Verónica; Sant Ana, Anderson S.; Giannuzzi, Leda
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n = 42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C.
A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores´ counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1?7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in awide range of temperature for long periods and further contaminate and spoil formulated fruit
juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author´s knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings.
Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Ortiz Alvarenga, Verónica. Universidade Estadual de Campinas; Brasil
Fil: Sant Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Alicyclobacillus
Flavoring
Aromas
Spoilage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/29476
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/29476
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beveragesOteiza, Juan MartínSoto, SilvinaOrtiz Alvarenga, VerónicaSant Ana, Anderson S.Giannuzzi, LedaAlicyclobacillusFlavoringAromasSpoilageThis study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n = 42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. <br />A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores´ counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1?7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in awide range of temperature for long periods and further contaminate and spoil formulated fruit<br />juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author´s knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings.Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; ArgentinaFil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; ArgentinaFil: Ortiz Alvarenga, Verónica. Universidade Estadual de Campinas; BrasilFil: Sant Ana, Anderson S.. Universidade Estadual de Campinas; BrasilFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2014-02-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/29476Oteiza, Juan Martín; Soto, Silvina; Ortiz Alvarenga, Verónica; Sant Ana, Anderson S.; Giannuzzi, Leda; Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages; Elsevier Science; International Journal of Food Microbiology; 172; 2014; 17-2-2014; 119-1240168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.12.007info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513005746?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:02:53Zoai:ri.conicet.gov.ar:11336/29476instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:02:54.005CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
title Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
spellingShingle Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
Oteiza, Juan Martín
Alicyclobacillus
Flavoring
Aromas
Spoilage
title_short Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
title_full Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
title_fullStr Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
title_full_unstemmed Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
title_sort Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
dc.creator.none.fl_str_mv Oteiza, Juan Martín
Soto, Silvina
Ortiz Alvarenga, Verónica
Sant Ana, Anderson S.
Giannuzzi, Leda
author Oteiza, Juan Martín
author_facet Oteiza, Juan Martín
Soto, Silvina
Ortiz Alvarenga, Verónica
Sant Ana, Anderson S.
Giannuzzi, Leda
author_role author
author2 Soto, Silvina
Ortiz Alvarenga, Verónica
Sant Ana, Anderson S.
Giannuzzi, Leda
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alicyclobacillus
Flavoring
Aromas
Spoilage
topic Alicyclobacillus
Flavoring
Aromas
Spoilage
dc.description.none.fl_txt_mv This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n = 42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. <br />A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores´ counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1?7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in awide range of temperature for long periods and further contaminate and spoil formulated fruit<br />juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author´s knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings.
Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Ortiz Alvarenga, Verónica. Universidade Estadual de Campinas; Brasil
Fil: Sant Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n = 42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. <br />A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores´ counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1?7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in awide range of temperature for long periods and further contaminate and spoil formulated fruit<br />juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author´s knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-17
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/29476
Oteiza, Juan Martín; Soto, Silvina; Ortiz Alvarenga, Verónica; Sant Ana, Anderson S.; Giannuzzi, Leda; Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages; Elsevier Science; International Journal of Food Microbiology; 172; 2014; 17-2-2014; 119-124
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/29476
identifier_str_mv Oteiza, Juan Martín; Soto, Silvina; Ortiz Alvarenga, Verónica; Sant Ana, Anderson S.; Giannuzzi, Leda; Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages; Elsevier Science; International Journal of Food Microbiology; 172; 2014; 17-2-2014; 119-124
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.12.007
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513005746?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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