title: Germination and Inactivation of Alicyclobacillus acidoterrestris Spores Induced by Moderate Hydrostatic Pressure.
abstract: Given the importance of spoilage caused by Alicyclobacillus acidoterrestris for the fruit juice industry, the objective of this work was to study the germination and inactivation of A. acidoterrestris spores induced by moderate hydrostatic pressure. Hydrostatic pressure treatment can induce the germination and inactivation of A. acidoterrestris spores. At low pH, spore germination of up to 3.59-3.75 log and inactivation of 1.85-2.04 log was observed in a low pressure window (200-300 MPa) applied at 50 degrees C for 20 min. Neutral pH suppressed inactivation, the number of spores inactivated at pH 7.0 was only 0.24-1.06 log. The pressurization temperature significantly affected spore germination and inactivation. The degree of germination in apple juice after pressurization for 30 min with 200 MPa at 20 degrees C was 2.04 log, with only 0.61 log of spores being inactivated, while at 70 degrees C spore germination was 5.94 log and inactivation 4.72 log. This temperature strongly stimulated germination and inactivation under higher (500 MPa) than lower (200 MPa) pressure. When the oscillatory mode was used, the degree of germination and inactivation was slightly higher than at continuous mode. The degree of germination and inactivation was inversely proportional to the soluble solids content and was lowest in concentrated apple juice.
authors.forename: Barbara
authors.initials: B
authors.lastname: Sokołowska
authors.forename: Sylwia
authors.initials: S
authors.lastname: Skapska
authors.forename: Monika
authors.initials: M
authors.lastname: Fonberg-Broczek
authors.forename: Jolanta
authors.initials: J
authors.lastname: Niezgoda
authors.forename: Izabela
authors.initials: I
authors.lastname: Porebska
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Dekowska
authors.forename: Sylwester J
authors.initials: SJ
authors.lastname: Rzoska
mesh_terms: D056450:Alicyclobacillus / Q000502:physiology*; D001628:Beverages / Q000382:microbiology; D005516:Food Microbiology; D006874:Hydrostatic Pressure; D050296:Microbial Viability; D013171:Spores, Bacterial / Q000502:physiology*; D013696:Temperature; D013997:Time Factors