Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate
| Autor: | Carolina Belfiore, Antonio Roberto Navarro, Maria Cristina Maldonado |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Citrus
Food spoilage Pasteurization Bioengineering Gram-Positive Endospore-Forming Bacteria INGENIERÍAS Y TECNOLOGÍAS Bacterial growth lemon juice Applied Microbiology and Biotechnology Biotecnología Industrial law.invention chemistry.chemical_compound law Food microbiology Food science Organic Chemicals D-value Microbial Viability biology Alicyclobacillus Temperature Alicyclobacillus acidoterrestris Hydrogen-Ion Concentration biology.organism_classification Spore pH effects chemistry Inorganic Chemicals Food Microbiology Guaiacol Biotechnology |
| Zdroj: | Journal of Industrial Microbiology & Biotechnology. 35:141-144 |
| ISSN: | 1476-5535 1367-5435 |
| Popis: | Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic, spore-forming bacterium detected in spoiled commercial pasteurized fruit juice. Apple, white grape and tomato are particularly susceptible. A. acidoterrestris spores are resistant to lemon juice pasteurization (2 min at 82°C), and they can germinate and grow causing spoilage. This contamination is characterized by a medicinal or disinfectant smell attributed to guaiacol (o-dihydroxybenzene) production and other taint chemicals. The aim of this work was to study the influence of temperature (82, 86, 92 and 95 °C), total soluble solids (SS) (6.20, 9.8, 50 and 68°Brix) and pH (2.28, 2.45, 2.80, 3.25, 3.5) on decimal reduction time (D) of the A. acidoterrestris in clarified and non-clarified concentrated lemon juice. Once D-value was determined, the resistance of A. acidoterrestris at the assayed temperatures was confirmed. SS and pH influence spore viability, because spore resistance increases with higher SS (50°Brix 22 min 82 °C–68°Brix 28 min 82 °C) and pH values (pH 2.28, 17 min–pH 4.00, 22 min). Bacterial growth was lower in clarified lemon juice, 26 min at 82 °C, than in non-clarified lemon juice, 51 min at 82 °C. Temperature was the parameter that had the greatest influence on the D value. Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina Fil: Maldonado, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina Fil: Navarro, Antonio Roberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina |
| Databáze: | OpenAIRE |
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