Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa

Groenewald, Willem H.; Gouws, Pieter A.; Witthuhn, R. Corli

doi:10.1016/j.fm.2008.07.008

Cited by 85 publications

(56 citation statements)

References 20 publications

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“…Many Alicyclobacillus strains from various sources have been reported (Albuquerque et al 2000;Goto et al 2002;Groenewald et al 2009) since the genus was first established by Wisotzkey et al (1992). Several enzymes from Alicyclobacillus strains have been reported and had acidic or neutral pH optima (Eckert et al 2002;Eckert and Schneider 2003;Morana et al 2008;Bai et al 2010a, b, c).…”

Section: Discussionmentioning

confidence: 99%

A novel xylanase, XynA4-2, from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry

Wang

Bai

Shi

et al. 2010

World J Microbiol Biotechnol

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A xylanase gene, xynA4-2, was obtained from the genome sequence of thermoacidophilic Alicyclobacillus sp. A4 and expressed in Escherichia coli BL21 (DE3). xynA4-2 encodes a mature protein of 411 residues with a calculated molecular weight of 46.8 kDa. Based on the amino acid sequence similarities (highest identity of 61%), the enzyme was confined into glycoside hydrolase family 10. The purified recombinant XynA4-2 exhibited maximum activity at pH 6.2 and 55°C. The enzyme was stable over a broad pH range, retaining more than 90% of the original activity at pH 5.8-12.0, 37°C for 1 h. The substrate specificity of XynA4-2 was relatively narrow, exhibiting 100, 93, and 35% of the relative activity towards birchwood xylan, oat spelt xylan, and wheat arabinoxylan, respectively. Supplementation of XynA4-2 to mash caused the reduction of mash filtration rate (5.6%) and viscosity (4.0%). When combined with the commercial glucanase from Sunson, higher reduction was detected in the filtration rate (12.0%) and viscosity (17.2%). These favorable properties make XynA4-2 a good candidate in the brewing industry.

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Section: Discussionmentioning

confidence: 99%

A novel xylanase, XynA4-2, from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry

Wang

Bai

Shi

et al. 2010

World J Microbiol Biotechnol

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“…Seventeen Alicyclobacillus spp. have been reported from various sources, such as garden soil, organic compost, orchard soil, fruit processing products, solfataric soil, acidic beverages, and heat-processed foods [34][35][36][37]. In this study, we isolated an Alicyclobacillus strain from the outflow of a hot spring in Yunnan, China.…”

Section: Discussionmentioning

confidence: 99%

A new xylanase from thermoacidophilic Alicyclobacillus sp. A4 with broad-range pH activity and pH stability

Bai

Wang

Zhang

et al. 2009

J Ind Microbiol Biotechnol

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We have identified a highly pH-adaptable and stable xylanase (XynA4) from the thermoacidophilic Alicyclobacillus sp. A4, a strain that was isolated from a hot spring in Yunnan Province, China. The gene (xynA4) that encodes this xylanase was cloned, sequenced, and expressed in Escherichia coli. It encodes a 338-residue polypeptide with a calculated molecular mass of 42.5 kDa. The deduced amino acid sequence is most similar to (53% identity) an endo-1,4-beta-xylanase from Geobacillus stearothermophilus that belongs to family 10 of the glycoside hydrolases. Purified recombinant XynA4 exhibited maximum activity at 55 degrees C and pH 7.0, had broad pH adaptability (>40% activity at pH 3.8-9.4) and stability (retaining >80% activity after incubation at pH 2.6-12.0 for 1 h at 37 degrees C), and was highly thermostable (retaining >90% activity after incubation at 60 degrees C for 1 h at pH 7.0). These properties make XynA4 promising for application in the paper industry. This is the first report that describes cloning and expression of a xylanase gene from the genus Alicyclobacillus.

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“…Samples were transported under low temperature conditions to the laboratory and were processed within 24 h after sampling. Fruit samples were washed with 50 ml sterile saline solution (SSS) [0.85% (m/v) NaCl (Merck, Cape Town, South Africa)] for 2 min and the wash water analyzed (Parish and Goodrich 2005;Groenewald et al 2009). …”

Section: Enumerationmentioning

confidence: 99%

“…Potato dextrose agar (PDA) (Merck) at pH 3.7, adjusted with 1 M H 2 SO 4 (Chang and Kang 2004), were used to recover Alicyclobacillus from the samples and visible colonies were enumerated after incubation at 45°C for 5 days (Groenewald et al 2009;Durak et al 2010). Vegetative cell growth was examined by directly spread plating the samples onto PDA (pH 3.7).…”

Section: Enumerationmentioning

confidence: 99%

“…The main source of Alicyclobacillus in the processing environment is soil that is carried into the processing environment on the surface of fruits, as well as, contaminated processing water (Wisse and Parish 1998;Groenewald et al 2009;Durak et al 2010). The recent best practice guideline by the European Fruit Juice Association (AIJN) paid particular attention to the quality of flume (transportation) and condensate (recovered) water as a source of contamination and recontamination by Alicyclobacillus (AIJN 2008).…”

Section: Introductionmentioning

confidence: 99%

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

Steyn

Cameron

Brittin

et al. 2011

World J Microbiol Biotechnol

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Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa

Cited by 85 publications

References 20 publications

A novel xylanase, XynA4-2, from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry

A novel xylanase, XynA4-2, from thermoacidophilic Alicyclobacillus sp. A4 with potential applications in the brewing industry

A new xylanase from thermoacidophilic Alicyclobacillus sp. A4 with broad-range pH activity and pH stability

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

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