Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Y. Y. Bae; H. J. Lee; S. A. Kim; M. S. Rhee

doi:10.1016/j.ijfoodmicro.2009.09.015

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Y. Y. Bae, H. J. Lee, S. A. Kim, M. S. Rhee

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

61 Scopus citations

Abstract

We investigated the lethal effect of supercritical carbon dioxide (SC-CO₂; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (10⁶-10⁷ spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO₂ to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO₂ did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO₂ can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO₂.

Original language	English
Pages (from-to)	95-100
Number of pages	6
Journal	International Journal of Food Microbiology
Volume	136
Issue number	1
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2009.09.015
State	Published - 30 Nov 2009

Bibliographical note

Funding Information:
This study was supported by a Korea University Grant. The authors also thank the Korea University Food Safety Center for providing the equipment and facilities.

Keywords

Alicyclobacillus acidoterrestris spores
Apple juice
Heat treatment
Inactivation
Pressure
Supercritical carbon dioxide

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10.1016/j.ijfoodmicro.2009.09.015

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title = "Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide",

abstract = "We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (106-107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO2 did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2.",

keywords = "Alicyclobacillus acidoterrestris spores, Apple juice, Heat treatment, Inactivation, Pressure, Supercritical carbon dioxide",

author = "Bae, {Y. Y.} and Lee, {H. J.} and Kim, {S. A.} and Rhee, {M. S.}",

note = "Funding Information: This study was supported by a Korea University Grant. The authors also thank the Korea University Food Safety Center for providing the equipment and facilities. ",

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doi = "10.1016/j.ijfoodmicro.2009.09.015",

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AU - Bae, Y. Y.

AU - Lee, H. J.

AU - Kim, S. A.

AU - Rhee, M. S.

N1 - Funding Information: This study was supported by a Korea University Grant. The authors also thank the Korea University Food Safety Center for providing the equipment and facilities.

PY - 2009/11/30

Y1 - 2009/11/30

N2 - We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (106-107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO2 did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2.

AB - We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (106-107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO2 did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2.

KW - Alicyclobacillus acidoterrestris spores

KW - Apple juice

KW - Heat treatment

KW - Inactivation

KW - Pressure

KW - Supercritical carbon dioxide

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IS - 1

ER -

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Abstract

Bibliographical note

Keywords

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