DNA electrochemical biosensor for detection of Alicyclobacillus acidoterrestris utilizing Hoechst 33258 as indicator.
Sign Up to like & getrecommendations! Published in 2021 at "Bioelectrochemistry"
DOI: 10.1016/j.bioelechem.2021.107801
Abstract: Alicyclobacillus acidoterrestris is an acidophilic and thermophilic bacterium present in the soil, often associated with the spoilage of acidic juices, such as orange juice. Their spores resist pasteurization and, when reactivated, modify the organoleptic properties… read more here.
Keywords: detection; hoechst 33258; dna; 33258 indicator ... See more keywords
Development and validation of predictive models for the effect of storage temperature and pH on the growth boundaries and kinetics of Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2018.02.019
Abstract: This study was undertaken to provide quantitative tools for predicting the behavior of the spoilage bacterium Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks. In the first part of the study, a growth/no growth interface model… read more here.
Keywords: fruit drinks; temperature; model; alicyclobacillus acidoterrestris ... See more keywords
Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juice.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.02.044
Abstract: Iron oxide nanoparticles (IONPs) modified with polydopamine were covalently immobilized with nisin to inhibit the growth of Alicyclobacillus acidoterrestris in apple juice. The minimum bactericidal concentration (MBC) of IONPs @ pDA-nisin composites against Alicyclobacillus acidoterrestris… read more here.
Keywords: iron oxide; oxide nanoparticles; apple; alicyclobacillus acidoterrestris ... See more keywords
Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2016.08.034
Abstract: Abstract High pressure processing (HPP) comprises the application of pressures between 100 and 1000 MPa to foods for microbial inactivation and food preservation. HPP has been commercially applied to pasteurize fruit juices with the advantage of… read more here.
Keywords: acidoterrestris spore; inactivation; high pressure; heat ... See more keywords
Biosynthesis of selenium nanoparticles of Monascus purpureus and their inhibition to Alicyclobacillus acidoterrestris
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108366
Abstract: Abstract Alicyclobacillus acidoterrestris is a kind of acid-resistant and heat-resistant gram-positive bacteria which can produce undesirable odors, causing fruit juice spoilage. However, conventional industrial sterilization methods cannot kill this bacterium. Antimicrobial nanoparticles could serve as… read more here.
Keywords: monascus purpureus; nanoparticles monascus; biosynthesis selenium; selenium ... See more keywords
Inhibitory spectrum of diverse guaiacol-producing Alicyclobacillus acidoterrestris by poly dimethyl ammonium chloride disinfectant
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.05.052
Abstract: Abstract Alicyclobacillus acidoterrestris is a soil-borne, thermo-acidophilic, endospore-forming bacterium which causes the spoilage of pasteurized fruit juices with the production of guaiacol taints. In this study the antimicrobial activity of poly dimethyl ammonium chloride (PDAC),… read more here.
Keywords: guaiacol; poly dimethyl; ammonium chloride; dimethyl ammonium ... See more keywords
Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109911
Abstract: Abstract Alicyclobacillus acidoterrestris is a bacteria capable of spoiling industrialized orange juice, making it a problem for the beverage industry. This study evaluated the effect of UV-C radiation in combination with nisin in the reduction… read more here.
Keywords: industrialized orange; acidoterrestris spores; orange juice; alicyclobacillus acidoterrestris ... See more keywords
Effects of heating and recovery media pH on the heat resistance of Alicyclobacillus acidoterrestris Ad 746 spores
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.14745
Abstract: Alicyclobacillus acidoterrestris is a sporulating, acidophilic bacterial species which spoils acidic beverages such as fruit juices. This work aims to quantify the heat resistance of A. acidoterrestris spores and their recovery potential as a function… read more here.
Keywords: recovery; heat resistance; alicyclobacillus acidoterrestris; heating recovery ... See more keywords
Control of the growth of Alicyclobacillus acidoterrestris in industrialized orange juice using rosemary essential oil and nisin
Sign Up to like & getrecommendations! Published in 2020 at "Letters in Applied Microbiology"
DOI: 10.1111/lam.13385
Abstract: The use of rosemary essential oil (RO) and its combination with nisin (RO+N) in preventing the multiplication of Alicyclobacillus acidoterrestris in orange juice was evaluated. The minimum inhibitory and bactericidal concentrations (MIC and MBC) for… read more here.
Keywords: essential oil; rosemary essential; orange juice; alicyclobacillus acidoterrestris ... See more keywords
Headspace control and antimicrobials: Inhibition strategies to prevent the growth of Alicyclobacillus acidoterrestris in orange juice
Sign Up to like & getrecommendations! Published in 2022 at "Letters in Applied Microbiology"
DOI: 10.1111/lam.13788
Abstract: Alicyclobacillus acidoterrestris can cause spoilage in orange juice that leads to consumer rejection. Six different orange juices were physiochemically characterized (pH, total soluble solids, titratable acidity, total polyphenols and vitamin C). A bottle for each… read more here.
Keywords: alicyclobacillus acidoterrestris; headspace; orange juice;
Viability, Sublethal Injury, and Release of Cellular Components From Alicyclobacillus acidoterrestris Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2021.700500
Abstract: Alicyclobacillus acidoterrestris is a spoiling microorganism regarded as one of the most important causes of spoilage of fruit juices and acidic products. In this paper, four strains of A. acidoterrestris (type strain-DSM 3922; two wild… read more here.
Keywords: sublethal injury; physical treatments; natural extracts; alicyclobacillus acidoterrestris ... See more keywords