Isolation of Alicyclobacillus acidoterrestris from Commercial Spoiled Apple Juice and Study on Some Influence Parameters on its Growth in Apple Juice

Tayefe, Mandana; Zade, Azin Nasrollah; Hashemi, Seyyad Armin; Hasannia, Farzaneh

doi:10.21608/eajbsh.2014.16830

Isolation of Alicyclobacillus acidoterrestris from Commercial Spoiled Apple Juice and Study on Some Influence Parameters on its Growth in Apple Juice

Document Type : Original Article

Authors

¹ Department of Agriculture, Lahijan branch, Islamic Azad University, Lahijan, Iran

² Department of Forestry, Lahijan branch, Islamic Azad University, Lahijan, Iran

³ MSC of Food Science and Technology, Colleague of Food Technology, Ayatollah Amoli branch, Islamic Azad University, Amol, Iran

10.21608/eajbsh.2014.16830

Abstract

The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Generally the aim of this work was to study the influence of temperature (25-65°C), total soluble solids (different °Brix) and various types of fruit juice on growth of the A. acidoterrestris. A strain of Alocyclobacillus acidoterrestris was isolated from spoiled commercial apple juice. Isolated strain growth was studied in different temperatures, different type of juices and brix, was on its growth was investigated. According to the statistical results, all parameters had significant effect on the isolated strain. Also results showed that the isolated strain of A.acidoterrestris had maximum growth in 45^0Cand brix 12. The resistance of A. acidoterrestris at the assayed temperatures was confirmed. spore resistance increases with higher SS and pH values. In the other hand the growth of isolated strain wasn’t observed in Red Grape juice. This occurrence proved inhibition of phenolic compound of Red Grape. Also temperature was the parameter that had the greatest influence on the bacterial growth.

Keywords