Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices

Alicyclobacillus acidoterrestris is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that A. acidoterrestris can...

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Autores: Neggazi, Isma, Colás Medà, Pilar, Viñas Almenar, Inmaculada, Bainotti, Maria Belén, Alegre Vilas, Isabel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/466394
Acceso en línea:https://doi.org/10.1016/j.ijfoodmicro.2024.110856
https://hdl.handle.net/10459.1/466394
Access Level:acceso abierto
Palabra clave:Guaiacol quantification
Strains
Alicyclobacillus acidoterrestris
Spores
Gas chromatography
GC–MS
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spelling Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juicesNeggazi, IsmaColás Medà, PilarViñas Almenar, InmaculadaBainotti, Maria BelénAlegre Vilas, IsabelGuaiacol quantificationStrainsAlicyclobacillus acidoterrestrisSporesGas chromatographyGC–MSAlicyclobacillus acidoterrestris is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that A. acidoterrestris can metabolize. Therefore, A. acidoterrestris could exhibit different behaviour depending on the physicochemical characteristics the juice. In this study, we aimed to evaluate the behaviour of five A. acidoterrestris strains in seven different fruit juices by monitoring total cell and spore populations and quantifying guaiacol production. Also, physicochemical and phenolic profile, focusing on antimicrobials and guaiacol precursors, were analysed to better understand differences. Results showed growth in orange, apple, and plum juices for all the tested strains, with total cell populations reaching approximately 7 log cfu/mL, except for plum juice. In persimmon juice, growth was only observed in 3 out of 5 strains, for both total cells and spores. In contrast, all strains were inhibited in peach, black grape, and strawberry juices, maintaining a consistent population around 4 log cfu/mL. A strong negative correlation was observed between bacterial population and compounds such as kaempferol (for strains R3, R111, and P1), cyanidin chloride (for strains R111 and P1), and p-coumaric acid (for strain 7094 T). Regarding guaiacol production, orange and persimmon juices exhibited the highest guaiacol levels, with strain P1 (362.3 ± 12.6 ng/mL) and strain EC1 (325.1 ± 1.4 ng/mL) as the top producers, respectively. Plum, black grape, and strawberry juices showed similar guaiacol concentrations (16.9 ± 2.8 to 105.0 ± 33.7 ng/mL). Vanillin was showed positive correlations with guaiacol production in almost all strains (7094 T, R3, R111, and P1), with correlation coefficients of 0.97, 0.99, 0.82, and 0.87, respectively. We have reported different behaviour of A. acidoterrestris strains depending on juice type. Despite growth inhibition observed in some juices, enough guaiacol quantities to spoil the juice can be produced. This highlights the necessity of exploring strategies to prevent guaiacol production, even under growth restriction.The authors are pleased to acknowledge to Spanish Ministry of Science and Innovation, research project QUALISAFEJUICE PID-2019-106645RB-I00 , for its financial support. I. Neggazi thanks the University of Lleida for its predoctoral grant (BOU204-220/2020 UdL). And finally, we thank all manufacturers for providing us with the fruit juice samples.Elsevier2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.1016/j.ijfoodmicro.2024.110856https://hdl.handle.net/10459.1/466394reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésMICINN/PN2017-2020/PID2019-106645RB-I00Versió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2024.110856International Journal of Food Microbiology, 2024, vol. 425, num. 110856cc-by,(c) Neggazi et al., 2024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/4663942026-05-29T05:05:01Z
dc.title.none.fl_str_mv Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
title Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
spellingShingle Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
Neggazi, Isma
Guaiacol quantification
Strains
Alicyclobacillus acidoterrestris
Spores
Gas chromatography
GC–MS
title_short Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
title_full Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
title_fullStr Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
title_full_unstemmed Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
title_sort Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices
dc.creator.none.fl_str_mv Neggazi, Isma
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Bainotti, Maria Belén
Alegre Vilas, Isabel
author Neggazi, Isma
author_facet Neggazi, Isma
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Bainotti, Maria Belén
Alegre Vilas, Isabel
author_role author
author2 Colás Medà, Pilar
Viñas Almenar, Inmaculada
Bainotti, Maria Belén
Alegre Vilas, Isabel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Guaiacol quantification
Strains
Alicyclobacillus acidoterrestris
Spores
Gas chromatography
GC–MS
topic Guaiacol quantification
Strains
Alicyclobacillus acidoterrestris
Spores
Gas chromatography
GC–MS
description Alicyclobacillus acidoterrestris is a bacterium known for causing spoilage in the taste and odour of fruit juices due to its thermoacidophilic nature. Its spoilage is attributed to the formation of guaiacol, which requires the presence of suitable precursors in the juices that A. acidoterrestris can metabolize. Therefore, A. acidoterrestris could exhibit different behaviour depending on the physicochemical characteristics the juice. In this study, we aimed to evaluate the behaviour of five A. acidoterrestris strains in seven different fruit juices by monitoring total cell and spore populations and quantifying guaiacol production. Also, physicochemical and phenolic profile, focusing on antimicrobials and guaiacol precursors, were analysed to better understand differences. Results showed growth in orange, apple, and plum juices for all the tested strains, with total cell populations reaching approximately 7 log cfu/mL, except for plum juice. In persimmon juice, growth was only observed in 3 out of 5 strains, for both total cells and spores. In contrast, all strains were inhibited in peach, black grape, and strawberry juices, maintaining a consistent population around 4 log cfu/mL. A strong negative correlation was observed between bacterial population and compounds such as kaempferol (for strains R3, R111, and P1), cyanidin chloride (for strains R111 and P1), and p-coumaric acid (for strain 7094 T). Regarding guaiacol production, orange and persimmon juices exhibited the highest guaiacol levels, with strain P1 (362.3 ± 12.6 ng/mL) and strain EC1 (325.1 ± 1.4 ng/mL) as the top producers, respectively. Plum, black grape, and strawberry juices showed similar guaiacol concentrations (16.9 ± 2.8 to 105.0 ± 33.7 ng/mL). Vanillin was showed positive correlations with guaiacol production in almost all strains (7094 T, R3, R111, and P1), with correlation coefficients of 0.97, 0.99, 0.82, and 0.87, respectively. We have reported different behaviour of A. acidoterrestris strains depending on juice type. Despite growth inhibition observed in some juices, enough guaiacol quantities to spoil the juice can be produced. This highlights the necessity of exploring strategies to prevent guaiacol production, even under growth restriction.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.ijfoodmicro.2024.110856
https://hdl.handle.net/10459.1/466394
url https://doi.org/10.1016/j.ijfoodmicro.2024.110856
https://hdl.handle.net/10459.1/466394
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MICINN/PN2017-2020/PID2019-106645RB-I00
Versió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2024.110856
International Journal of Food Microbiology, 2024, vol. 425, num. 110856
dc.rights.none.fl_str_mv cc-by,(c) Neggazi et al., 2024
info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by,(c) Neggazi et al., 2024
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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