Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure

Date

2003-08-01

Author

Alpas, Hami
Alma Uzuntuna, Leyla

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

119
views

0
downloads

The objective of this study is to determine the effect of high hydrostatic pressure (HHP) on inactivation of Alicyclobacillus acidoterrestris vegetative cells in a model system (BAM broth) and in orange, apple and tomato juices. The shelf-life stability of pressurized juices is also studied. In general the viability loss was enhanced significantly as the level of pressure and temperature were increased ( P < 0.05). 4.70 log cycle reduction was obtained after pressurization at 350 MPa at 50 degrees C for 20 min in BAM broth whereas thermal treatment at 50 degrees C for 20 min caused only 1.13 log cycle inactivation showing the effectiveness of HHP treatment on inactivation. The D values for pressure ( 350 MPa at 50 degrees C) and temperature (50 degrees C) treatments were 4.37 and 18.86 min in BAM broth, respectively. All juices were inoculated with A. acidoterrestris cells to 10(6) c.f.u./ml and were pressurized at 350 MPa at 50 degrees C for 20 min. More than 4 log cycle reduction was achieved in all juices studied immediately after pressurization. The pressurized juices were also stored up to 3 weeks at 30 degrees C and the viable cell numbers of A. acidoterrestris in orange, apple and tomato juices were 3.79, 2.59 and 2.27 log cycles, respectively after 3 weeks. This study has indicated that A. acidoterrestris vegetative cells can be killed by HHP at a predictable rate even at temperatures at which the microorganism would normally grow.

Subject Keywords

Alicyclobacillus acidoterrestris, Apple juice, Hydrostatic pressure, Orange juice, Tomato juice

URI

https://hdl.handle.net/11511/31587

Journal

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

DOI

https://doi.org/10.1023/a:1025167818169

Collections

Graduate School of Social Sciences, Article

Suggestions

OpenMETU
Core

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety DEDE, Saner; Alpas, Hami; Bayındırlı, Alev (2007-04-15) The application of high hydrostatic pressure (HHP) (250 MPa, 35 degrees C for 15 min) and thermal treatment (80 degrees C for 1 min) reduced the microbial load of carrot and tomato juices to undetectable levels. Different combinations of HHP did not cause a significant change in the ascorbic acid content of either juice (P > 0.05). Both heat treatments (60 degrees C for 5-15 min and 80 degrees C for 1 min) resulted in a significant loss (P < 0.05) in the free-radical scavenging activity as compared to untre...
Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice MERT, Mecnun; BUZRUL, Sencer; Alpas, Hami (2013-03-01) Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) forma...
Prevention of turbidity in pomegranate juice concentrate during storage time Sert, Dilara; Mert, Behiç; Department of Food Engineering (2019) This study aimed at finding a solution to turbidity problem in pomegranate juice concentrate during storage without reprocessing. In this study Hicaz type pomegranates (Punica Granatum L. ) (Hicaznar) were processed into clear fruit juice. Based on the literature studies and the interviews with the sector representatives (Novozymes and Erbslöh), the experiments were carried out on the effect of gelatin in preventing turbidity. In addition, the effect of filtration process of oxalic acid crystals, which is o...
DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE Bayındırlı, Levent A. (1993-01-01) The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature.
Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment Subasi, B. G.; Alpas, Hami (2017-03-01) The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment (200, 300, 400MPa; 5 degrees C, 15 degrees C and 25 degrees C; 5 and 10 min) on some quality properties of pomegranate juice. Juice samples are obtained under industrial conditions at two different squeezing pressure levels (100 and 150psi - 0.689 and 1.033MPa, respectively). Results are compared against conventional thermal treatment (85 degrees C/10 min) and raw sample. For all three processing temperature, HH...

Citation Formats

H. Alpas and L. Alma Uzuntuna, “Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure,” WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, pp. 619–623, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/31587.