Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates

Autores
Oteiza, Juan Martín; Soto, Silvina; Alvarenga, Verônica O.; Sant'Ana, Anderson S.; Giannuzzi, Leda
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH 1.7–4.3) were inoculated with A. acidoterrestris spores (103 spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p N 0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8 log CFU/mL was observed within 5–10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107 CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.
Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Alvarenga, Verônica O.. 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
ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM
FLAT-SOUR
FLAVONOIDS
JUICES
NATURAL ANTIMICROBIAL COMPOUNDS
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:11336/10554

id CONICETDig_89281e893030551f4bb65e4196f5f8fe
oai_identifier_str oai:ri.conicet.gov.ar:11336/10554
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fate of Alicyclobacillus spp. in enrichment broth and in juice concentratesOteiza, Juan MartínSoto, SilvinaAlvarenga, Verônica O.Sant'Ana, Anderson S.Giannuzzi, LedaACIDOTHERMOPHILIC SPORE-FORMING BACTERIUMFLAT-SOURFLAVONOIDSJUICESNATURAL ANTIMICROBIAL COMPOUNDSSPOILAGEhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH 1.7–4.3) were inoculated with A. acidoterrestris spores (103 spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p N 0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8 log CFU/mL was observed within 5–10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107 CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; ArgentinaFil: Alvarenga, Verônica O.. 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 Science2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10554Oteiza, Juan Martín; Soto, Silvina; Alvarenga, Verônica O.; Sant'Ana, Anderson S.; Giannuzzi, Leda; Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates; Elsevier Science; International Journal of Food Microbiology; 210; 10-2015; 73-780168-1605enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2015.05.021info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160515300192info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:59Zoai:ri.conicet.gov.ar:11336/10554instacron: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 10:39:59.608CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
title Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
spellingShingle Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
Oteiza, Juan Martín
ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM
FLAT-SOUR
FLAVONOIDS
JUICES
NATURAL ANTIMICROBIAL COMPOUNDS
SPOILAGE
title_short Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
title_full Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
title_fullStr Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
title_full_unstemmed Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
title_sort Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates
dc.creator.none.fl_str_mv Oteiza, Juan Martín
Soto, Silvina
Alvarenga, Verônica O.
Sant'Ana, Anderson S.
Giannuzzi, Leda
author Oteiza, Juan Martín
author_facet Oteiza, Juan Martín
Soto, Silvina
Alvarenga, Verônica O.
Sant'Ana, Anderson S.
Giannuzzi, Leda
author_role author
author2 Soto, Silvina
Alvarenga, Verônica O.
Sant'Ana, Anderson S.
Giannuzzi, Leda
author2_role author
author
author
author
dc.subject.none.fl_str_mv ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM
FLAT-SOUR
FLAVONOIDS
JUICES
NATURAL ANTIMICROBIAL COMPOUNDS
SPOILAGE
topic ACIDOTHERMOPHILIC SPORE-FORMING BACTERIUM
FLAT-SOUR
FLAVONOIDS
JUICES
NATURAL ANTIMICROBIAL COMPOUNDS
SPOILAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH 1.7–4.3) were inoculated with A. acidoterrestris spores (103 spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p N 0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8 log CFU/mL was observed within 5–10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107 CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.
Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
Fil: Alvarenga, Verônica O.. 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 In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH 1.7–4.3) were inoculated with A. acidoterrestris spores (103 spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p N 0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8 log CFU/mL was observed within 5–10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107 CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
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/11336/10554
Oteiza, Juan Martín; Soto, Silvina; Alvarenga, Verônica O.; Sant'Ana, Anderson S.; Giannuzzi, Leda; Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates; Elsevier Science; International Journal of Food Microbiology; 210; 10-2015; 73-78
0168-1605
url http://hdl.handle.net/11336/10554
identifier_str_mv Oteiza, Juan Martín; Soto, Silvina; Alvarenga, Verônica O.; Sant'Ana, Anderson S.; Giannuzzi, Leda; Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates; Elsevier Science; International Journal of Food Microbiology; 210; 10-2015; 73-78
0168-1605
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.2015.05.021
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160515300192
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
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
_version_ 1844614426572881920
score 13.070432