title: Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice.
abstract: Alicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D85°C) were 41.7, 57.6, 76.8, 76.8 and 67.2min; D87.5°C-values were 22.4, 26.7, 32.9, 31.5, and 32.9min; and D90°C-values were 11.6, 9.9, 14.7, 11.9 and 14.1min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices.
authors.affiliation: Department of Food Engineering, Izmir Institute of Technology, Gulbahce Campus, Urla, 35430 Izmir, Turkey.
authors.forename: Celenk
authors.initials: C
authors.lastname: Molva
authors.affiliation: Department of Food Engineering, Izmir Institute of Technology, Gulbahce Campus, Urla, 35430 Izmir, Turkey. Electronic address: handanbaysal@iyte.edu.tr.
authors.forename: Ayse Handan
authors.initials: AH
authors.lastname: Baysal
mesh_terms: D000362:Agar / Q000737:chemistry; D056450:Alicyclobacillus / Q000737:chemistry / Q000187:drug effects* / Q000502:physiology / Q000648:ultrastructure; D001628:Beverages / Q000382:microbiology*; D003470:Culture Media / Q000737:chemistry / Q000494:pharmacology*; D006358:Hot Temperature; D007700:Kinetics; D027845:Malus / Q000382:microbiology*; D010848:Picolinic Acids / Q000378:metabolism; D013171:Spores, Bacterial / Q000187:drug effects / Q000502:physiology / Q000648:ultrastructure; D013312:Stress, Physiological
chemical_list: D003470:Culture Media; D010848:Picolinic Acids; D000362:Agar; C004860:dipicolinic acid
keywords: Ammonium ferrous sulphate (PubChem CID: 24863); Dipicolinic acid (PubChem CID: 10367); Dipicolinic acid content; Fruit juice; Inactivation; Sodium acetate (PubChem CID: 23665404); Spoilage; Sporulation media; l-cysteine (PubChem CID: 5862)