Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa
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Date
2013
Authors
Groenewald, Willem H.
Gouws, Pieter A.
Witthuhn, R. Corli
Journal Title
Journal ISSN
Volume Title
Publisher
Academic Journals
Abstract
Thermal inactivation at 95°C for two strains of Alicyclobacillus acidoterrestris isolated from
contaminated fruit juice concentrates were investigated in a 0.1% (m/v) peptone buffer solution (pH
7.04) and grape juice (pH 4.02, 15.5 °Brix). The thermal inactivation of A. acidoterrestris spores followed
first-order kinetics, suggesting that as the microbial population is exposed to a specific high
temperature, the spores were inactivated at a constant rate. D-values determined in the buffer solution
were calculated to be 1.92 ± 0.39 and 2.29 ± 0.50 min, while in grape juice D-values were found to be
2.25 ± 0.53 and 2.58 ± 0.32 min for the two strains tested.
Description
Keywords
Alicyclobacillus acidoterrestris, Endospores, Thermal inactivation, Heat resistance, Spoilage, Fruit juice concentrate, D-value
Citation
Groenewald, W. H., Gouws, P. A., & Witthuhn, R. C. (2013). Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa. African Journal of Microbiology Research, 7(22), 2736-2740.