Isolation of Alicyclobacillus acidoterrestris from Commercial Spoiled Apple Juice and Study on Some Influence Parameters on its Growth in Apple Juice

Mandana Tayefe,Seyyad Hashemi,Azin Zade,Farzaneh Hasannia

doi:10.21608/eajbsh.2014.16830

Abstract

The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Generally the aim of this work was to study the influence of temperature (25-65 °C), total soluble solids (different °Brix) and various types of fruit juice on growth of the A. acidoterrestris. A strain of Alocyclobacillus acidoterrestris was isolated from spoiled commercial apple juice. Isolated strain growth was studied in different temperatures, different type of juices and brix, was on its growth was investigated. According to the statistical results, all parameters had significant effect on the isolated strain. Also results showed that the isolated strain of A.acidoterrestris had maximum growth in 450C and brix 12. The resistance of A. acidoterrestris at the assayed temperatures was confirmed. spore resistance increases with higher SS and pH values. In the other hand the growth of isolated strain wasn’t observed in Red Grape juice. This occurrence proved inhibition of phenolic compound of Red Grape. Also temperature was the parameter that had the greatest influence on the bacterial growth.

Highlights

Alicyclobacillus acidoterrestris is a thermoacidophilic spore forming bacteria, which has the ability to survive traditional thermal process
Effect of fruit juice type and Brix: The growth rate of isolated strain is much related to type of juice (Table1)
Type of fruit juice is an effective parameter on growth of A. acidoterrestris

Summary

Introduction

Alicyclobacillus acidoterrestris is a thermoacidophilic spore forming bacteria, which has the ability to survive traditional thermal process. Acidophilic sporeformers were first isolated in 1967 from hot springs in Japan and later from soil. Those from hot springs had a higher optimum growth temperature and were termed Bacillus acidocaldarius. Strains isolated from soil were termed B. acidoterrestris. In 1992, the creation of a new genus, Alicyclobacillus, was proposed, to comprise the species B. acidocaldarius, B. acidoterrestris, and B. cycloheptanicus. Comparative rDNA sequence analyses showed that the 3 strains were sufficiently different from other Bacillus spp. to warrant reclassification in a new genus. Alicyclobacillus spp. are unique in their fatty acid profiles, containing ώ-alicyclic fatty acid as the major natural membranous lipid component.

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