title: Effects of pomegranate and pomegranate-apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores.
abstract: The present study examined the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores after inoculation into apple, pomegranate and pomegranate-apple blend juices (10, 20, 40 and 80%, v/v). Also, the effect of sporulation medium was tested using mineral [Bacillus acidoterrestris agar (BATA) and Bacillus acidocaldarius agar (BAA)] and non-mineral containing media [potato dextrose agar (PDA) and malt extract agar (MEA)]. The juice samples were inoculated separately with approximately 10(5)CFU/mL cells or spores from different sporulation media and then incubated at 37°C for 336 h. The number of cells decreased significantly with increasing pomegranate juice concentration in the blend juices and storage time (p<0.001). Based on the results, 3.17, 3.53, and 3.72 log cell reductions were observed in 40%, 80% blend and pomegranate juices, respectively while the cell counts attained approximately 7.17 log CFU/mL in apple juice after 336 h. On the other hand, the cell growth was inhibited for a certain time, and then the numbers started to increase after 72 and 144 h in 10% and 20% blend juices, respectively. After 336 h, total population among spores produced on PDA, BATA, BAA and MEA indicated 1.49, 1.65, 1.67, and 1.28 log reductions in pomegranate juice; and 1.51, 1.38, 1.40 and 1.16 log reductions in 80% blend juice, respectively. The inhibitory effects of 10%, 20% and 40% blend juices varied depending on the sporulation media used. The results obtained in this study suggested that pomegranate and pomegranate-apple blend juices could inhibit the growth of A. acidoterrestris DSM 3922 vegetative cells and spores.
authors: Department of Food Engineering, Izmir Institute of Technology, Urla 35437, Izmir, Turkey.
authors: Celenk
authors: C
authors: Molva
authors: Department of Food Engineering, Izmir Institute of Technology, Urla 35437, Izmir, Turkey. Electronic address: handanbaysal@iyte.edu.tr.
authors: Ayse Handan
authors: AH
authors: Baysal
mesh_terms: D056450:Alicyclobacillus / Q000254:growth & development* / Q000378:metabolism; D001628:Beverages / Q000382:microbiology*; D005516:Food Microbiology; D029561:Lythraceae / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D013171:Spores, Bacterial / Q000254:growth & development
keywords: 2,2-Diphenyl-2-picrylhydrazyl (PubChem CID: 2735032); 2,4,6-Tripyridyl-s-triazine (PubChem CID: 77258); Alicyclobacillus acidoterrestris; Disodium carbonate (PubChem CID: 10340); Ferric chloride (PubChem CID: 24380); Gallic acid (PubChem CID: 370); Inhibition; Juice; Sodium acetate trihydrate (PubChem CID: 23665405); Spoilage; Sporulation media; Trolox (PubChem CID: 40639)