Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice

Abstract

The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <10 1 and 10 1 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10 4 CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

“…Throughout the decades, several microorganisms have been used as targets of fruit juice pasteurization processes, including yeasts, lactic acid bacteria, heat resistant molds and spore-forming bacteria (Tribst et al, 2009). However, since early 80's, fruit juice processors have been challenged by a bacterium showing remarkable heat and chemical resistances, ability to grow under acidic conditions and, consequently, to spoil shelf-stable fruit juices (Silva and Gibbs, 2001;Friedrich et al, 2009;Spinelli et al, 2009Spinelli et al, , 2010. This bacterium was characterized by the presence of u-alicyclic fatty acids as major lipid components on the cellular membrane, which together with 16S rRNA sequencing analyses led to the proposal for creation of a new genus, Alicyclobacillus (Wisotzkey et al, 1992).…”

Contamination of pear concentrate by Alicyclobacillus from recirculating flume water during fruit concentrate production

“…However, upon reconstitution to single strength, the composition of fruit beverages would be favorable for germination and growth of endospores, thus increasing the risk of spoilage (Borlinghaus and Engel 1997;Pinhatti et al 1997). A recent study by Spinelli et al (2009) showed that hot-filled, pasteurized single strength orange juice (pH 3.5 and 11°Brix) with between \10 1 and 10 1 A. acidoterrestris endospores ml -1 remained stable (unspoiled) when stored \20°C.…”

“…Alicyclobacillus can cause flat sour type spoilage in fruit beverages with offensive smelling taints due to the formation of guaiacol and halogenated phenolic compounds (Jensen and Whitfield 2003). Manufacturers are advised to transport and store fruit juice products at or below 20°C when contamination with Alicyclobacillus is observed, so as to prevent spoilage (Jensen and Whitfield 2003;Chang and Kang 2004;Spinelli et al 2009). …”

İşleme ve saklama koşullarının meyve sularının radikal süpürücü özelliklerine olan etkileri

“…The prevention of spoilage by bacteria is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's growth capability, heat resistance, and spoilage potential (17). Moreover, the general idea of storing juice at a cool and a dark place as possible, will help juices to lose nutrients at a much slower pace.…”