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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/10554
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CONICET Digital (CONICET) |
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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 |
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1844614426572881920 |
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13.070432 |