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Isolation of Alicyclobacillus and the influence of different growth parameters.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Witthuhn, R. Corli Smit, Yvette Cameron, Michelle Venter, Pierre
Description	Country affiliation: South Africa Author Affiliation: Witthuhn RC ( Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch) 7602, South Africa. rcwit@sun.ac.za)
Abstract	Alicyclobacillus species are thermo-acidophilic, endospore-forming bacteria that are able to survive pasteurisation and have been implicated in a number of spoilage incidents involving acidic foods and beverages. The aim of this study was to compare three isolation methods used for the detection of Alicyclobacillus acidoterrestris and to investigate the influence of incubation temperature on the growth of A. acidoterrestris and A. acidocaldarius. Peach juice samples inoculated with A. acidoterrestris K47 were analysed using either the International Federation of Fruit Juice Producers (IFU) Method No. 12 (Method A), which involved spread plating onto Bacillus acidoterrestris (BAT) agar at pH 4.0; Method B, which involved pour plating using potato dextrose agar (PDA) at pH 3.7; or Method C, which made use of membrane filtration followed by incubation on K agar at pH 3.7. The performance of the three methods differed significantly, with the IFU Method No. 12 recovering the highest percentage of cells at 75.97%, followed by Method B at 66.79% and Method C at 3.43%. These findings strengthen the proposal of the IFU for the use of the IFU Method No. 12 as a standard international method for the detection of Alicyclobacillus. To investigate the effect on growth of different incubation temperatures A. acidoterrestris (three strains) and A. acidocaldarius (two strains) were incubated at either 45 °C or 25 °C. Growth at 25°C was slower and maximum cell concentrations were lower (1 x 105-106 cfu/mL compared to 1 x 107-108 cfu/mL) than at 45 °C for A. acidoterrestris. A. acidocaldarius was unable to grow at 25°C and cell concentrations decreased by 1-2 logs. Since a growth temperature of 25 °C could not inhibit growth of A. acidoterrestris, cooling to room temperature (20°-25 °C) is not an effective control measure for A. acidoterrestris inhibition.
File Format	HTM / HTML
ISSN	01681605
Issue Number	1
Volume Number	146
e-ISSN	18793460
Journal	International Journal of Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2011-03-15
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Research Support, Non-u.s. Gov't Discipline Microbiology Temperature Comparative Study Microbiology Isolation & Purification Agar Spores, Bacterial Food Microbiology Journal Article Growth & Development Alicyclobacillus Chemistry Physiology Food Handling Hydrogen-ion Concentration Discipline Nutritional Sciences Beverages
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Safety, Risk, Reliability and Quality Food Science

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Alicyclobacillus spoilage and isolation--a review.

Occurrence of Alicyclobacillus in the fruit processing environment--a review.

Identification and haplotype distribution of Alicyclobacillus spp. from different juices and beverages.

Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water.

Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice.

Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.

Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditions

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

Effects of pomegranate and pomegranate-apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores.

Isolation of Alicyclobacillus and the influence of different growth parameters.

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Alicyclobacillus spoilage and isolation--a review.

Occurrence of Alicyclobacillus in the fruit processing environment--a review.

Identification and haplotype distribution of Alicyclobacillus spp. from different juices and beverages.

Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water.

Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice.

Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.

Spore inactivation and DPA release in Alicyclobacillus acidoterrestris under different stress conditions

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

Effects of pomegranate and pomegranate-apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores.

Isolation of Alicyclobacillus and the influence of different growth parameters.