Abstract
ABSTRACT: The objective of this study was to evaluate the effect of the initial microbial load, temperature and contact time on the biofilm formation of Alicyclobacillus acidoterrestris on stainless steel and natural food-grade rubber using orange juice as culture medium. The low initial load of A. acidoterrestris (2 log CFU/mL) led to biofilm formation on the stainless steel surface after 48 h of contact at 28 ºC and after 24 h at 45 ºC, and on natural food-grade rubber surface after 48 h of contact at both temperatures. The high initial microbial load (5 log CFU/mL) led to biofilm formation on stainless steel after 4 h of contact at 28 °C and 45 °C, while biofilm was formed on natural food-grade rubber after 8 h of contact at 28 °C and 4 h at 45 °C. The microbial load also affected the presence of spores in biofilm, which was observed on both surfaces only at high initial loads of A. acidoterrestris.
Highlights
Brazil is currently the world’s leading producer and exporter of concentrated orange juice
The biofilm formation was evaluated in AISI 304#4 stainless steel coupon (8 mm x 8 mm x 1 mm) and a natural food-grade rubber surface (8 mm x 8 mm x 3 mm), non-toxic, food-grade rubber, normally utilized as a fruit conveyor belt in food industries
The highest biofilm formation (P
Summary
Brazil is currently the world’s leading producer and exporter of concentrated orange juice. Bacteria of genus Alicyclobacillus spp. survive these environments and caused an unpleasant taste and odour in the juice, described as antiseptic or disinfectant due to the formation of 2,4-dibromophenol and 2-methoxyphenol (guaiacol) compounds, respectively (Orr et al, 2000; Smit et al, 2011; Steyn et al, 2011). Alicyclobacillus is a genus of spore-forming bacteria, Gram-positive that have already been found in soil, organic compost, manure, fruit surface, and acidic beverages (Steyn et al, 2011; Tianlii et al, 2014). The contamination of juices and processing environment with Alicyclobacillus spp. may occur during post-harvest without adequate cleaning of the fruits. This microorganism may still be present in the food industry in the form of biofilms (Anjos et al, 2013). Biofilms are considered a complex and structured community of microorganisms, surrounded by an extracellular matrix of polysaccharides, adhered to each other and/or to a surface or interface
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