title: Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice.
abstract: OBJECTIVE
  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.
  
  
  RESULTS
  Microbiological examination of tainted and untainted fruit juice drinks detected low numbers of acid-dependent, thermotolerant, spore-forming bacteria in the tainted juices only. The presence of omega-cyclohexyl fatty acids was confirmed in two of the isolates by cell membrane fatty acid analysis. The isolates were subsequently identified as Alicyclobacillus acidoterrestris by partial 16S rDNA sequencing. Studies on the isolates showed growth at pH 2.5-6.0 and 19.5-58 degrees C. Gas chromatography/mass spectrometry (GC/MS) was used to identify and quantify 2,6-dibromophenol (2,6-DBP) and 2,6-dichlorophenol (2,6-DCP) in the tainted juice. Challenge studies in a mixed fruit drink inoculated with the two isolates and the type strain of A. acidoterrestris, incubated at 44-46 degrees C for 4 d, showed the production of both metabolites, which were confirmed and quantified by GC/MS.
  
  
  CONCLUSIONS
  The results show that A. acidoterrestris can produce 2,6-DBP and 2,6-DCP in shelf-stable juices.
  
  
  CONCLUSIONS
  This is the first report detailing experimental methodology showing that A. acidoterrestris can produce 2,6-DCP in foods. Control of storage temperatures (to < 20 degrees C) immediately after processing may provide an effective control measure for the fruit juice industry to prevent spoilage by A. acidoterrestris.
authors.affiliation: Food Science Australia, North Ryde, NSW, Australia. Nancy.Jensen@csiro.au
authors.forename: N
authors.initials: N
authors.lastname: Jensen
authors.forename: F B
authors.initials: FB
authors.lastname: Whitfield
mesh_terms: D002733:Chlorophenols / Q000032:analysis; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D016936:Gram-Positive Endospore-Forming Bacteria / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis; D013171:Spores, Bacterial / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D002733:Chlorophenols; D004202:Disinfectants; D005227:Fatty Acids; D010636:Phenols; C038964:2,6-dibromophenol; C032729:2,6-dichlorophenol