MEYVE SUYU SEKTÖRÜNDEKİ ÖNEMLİ BİR SORUN OLAN; Alicyclobacillus acidoterrestris ve VARLIĞININ TESPİTİ

Year 2017, Issue: 17, 21 - 28, 01.02.2017

Gönül Akyıldız

Abstract

Meyve suları ve konsantreleri yüksek asitlikleri nedeniyle sadece
pastörizasyon işlemi ile dayanıklı hale getirilmektedir. Ancak son yıllarda,
ticari pastörizasyon uygulamalarına rağmen bozulan meyve sularında ve
konsantrelerinde; termoasidofilik, patojen olmayan ve sporlu bir bakteri olan Alicyclobacillus acidoterrestris'in
varlığı saptanmıştır. Alicyclobacillus
acidoterrestris sporları yapılan pastörizasyon işleminden zarar görmemekte
ve daha sonra gelişerek meyve sularında bozulmaya neden olmaktadır. Bu bozulma,
üründe kötü koku ve bulanıklık şeklinde tanımlanmakta olup; ürünün kalitesini
bozmakta ve ürünün tüketiminde sorun olarak karşımıza çıkmaktadır. Alicyclobacillus acidoterrestris'in
analizinde IFU Method No:12 (Method on the Detection of taint producing Alicyclobacillus in Fruit Juices)
standardı kullanılmaktadır. Metodun prensibi; Sporlu, termofilik ve asidofilik
olan bu bakterinin, asitli ortam sağlayan selektif besiyerinde ve yüksek
sıcaklıkta inkübasyonu, inkübasyon sonucu üreme gözlenen muhtemel kolonilerin
doğrulanması esasına dayanır.

Keywords

Meyve suyu, Bulanıklık

References

• BAHÇECİ, Ş. ACAR, 1. (2003). Meyve Suyu Sanayinde Yeni Bir Problem: Alicyclobacillus. Gıda Müh. Derg. 26-31
• BANWART, G.JJ. (1981). Conditions that influence microbial growth. In Basic Food Microbiology. Abridge Textbook Edition (page:73-120)
• Bevilacgua ve ark., (2013), Bevilacgua ve ark., (2014), Bevilacgua ve ark., (2008b Yand Bevilacgua ve ark., (2010)
• BEVİLACOUA, A,, SİNİGALİA, M., CORBO, M.R. (2008). Alicyclobacillus acidoterrestris: New methods for inhibiting spore germination. International Journal of food Micr.125:103-110
• CEMEROĞLU, B., ACAR, 1. (1986). Meyve ve Sebze İşleme Teknolojisi: 206-207.
• CERNY, G., HENNLİCH, W. PORALLA, K. (1984). Spoilage of fruit juice by bacilli: isolation and characterization of the spoilage organism. Z. Lebensm. Unters. Forsch. 179:224-227.
• CEVİZ G, TULEK Y Con AH (2009) Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media.
• DARLAND, G., AND BROCK, T.D. (1971). Bacillus acidocaldarius sp.nov.,An Acidophilic Thermophilic Spoer-forming Bacterium. Jounnal of General microbiology,67:9-1
• DEİNHARD, G., BLANZ, P., PAROLLA, K., ALTAN, E,, (1987). Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology 10, 47—53.
• EİRONA, M.N.U., CHRİSTİNA, V., JUNOUEİRA, A., SCHMİDT, E.L. (1999). Alicyclobacillus in Orange Juice: Occurence and Heat Resistance of spores. Journal of Food Protection, 62(8):883-886.
• F Suyu Federasyonu Alicyclobacillus için Resmi analiz yöntemi (2004)
• JENSEN, N. (1999). Alicyclobacillus a new challege for the food industry. Food Australia, 51, 33-36. Howard, (2006).Torlak, (2014) ve Walls ve Chuyate, (1998).
• KARAGÖZLÜN. (2004). Meyve Sularında Bozulma Etmeni Alicyclobacillus acidoterrestris is HR. Ü.Z.F. Dergisi, 8(1):15-21
• KOMİTOPOULO, E., BOZİARİS, 1.S., DAVİES-BROUGTON, J., ADAMS, M.R. (1999). Alicyclobacillus acidoterrestris in Fruit Juices and its Control by Nisin. International Journal of Food Science Tech., 34:81-85
• LEE, S.Y., DOUGHERTY, R.C., KANG, D-H. (2002). İnhibitory Effects of High Pressure and Heat on A. acidoterrestis Spores in Apple Juice. Applied and Enviromental Microbiology, 68(8):4158-4161
• LOPEZ,. RAZNAR, M.. CACHO, I:, FERREİRA,V.;2002. Determination of minor and trace volatile compounds in winw by solid-phase extraction and gas chromatography with mass spectrometric detection. J. Chromatogr. A 966,167-177.
• MARİA-DOLORES LOPEZ, PRESENTACİON GARCİA, MARİNA MUNOZ-CUEVAS, PABLO S.FERRANDEZ ALFREDO PALOP, (2012) Thermal inactivation of Alicyclobacillus acidoterrestris spores under conditions simulating industrial heating processes of tangerine vesicles and its use in time temperature integrators232(5):821-827. DO1:10.1007/s00217-011-1449-1
• MURAKAMİ, M., TEDZUKA, H., YAMAZAKİ, K. (1998). Thermal Resistance of Alicyclobacillus acidoterrestris Spores in different Buffers and pH. Food Mikrobiyology, 15:577-582
• PALOP, A., ALVAREZ, I., RASO, J., CONDO'N, S. (2000). Heat resistance of Alicyclobacillus acidoterrestris in water, various buffers, and orange juice.
• PETTİPHER, G.L., OSMUNDSON, M.E., MURPHY, J.M., (1997). Methods for the detection and 3. enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juice and fruit juice containing drinks. Letters of Applied Microbiology, 24, 185-189.
• PONTİUS, A.J., J. E.RUSHİNG, P.M. FOEGEDİNG. (1998). Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids. /. Food Prot. 61:41-46.
• SİLVA, F,M., GİBBS,P. Vieira, M.C., and SİLVA, C.L.M. (1999) Thermal İnactivation of Alicyclobacillus acidoterrestris Spores Under Different Temperatur, Soluble Solids and pH Conditions for The Desing of Fruit Processes International Juornal of Food Microbiology.51:95-103
• SİLVA , F.V.M., and GİBBS,P.(2001) Alicyclobacillus acidoterrestris Spores in Fruit Product and Design of Pasteurization Processes. Trends in Food Science and Technology.12:68-74
• SPLİTTSTOESSER, D.F., CHUREY, J., LEE, C.Y. (1994). Growth Characteristics of Aciduric Spore Forming Bacilli Isolated from Fruit Juice. Journal of Food Protection, 57(12):1080-1083
• ŞAHBAZ, F., CEMEROĞLU, B., ACAR 1. (1996).Gıda Mühendisliğinde Sterilizasyon, Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları Ders Notları No:37, Ankara, 1345.
• Meyve suyu sektörü raporu, (2010). Meyed: Meyve suyu endüstrisi derneği.
• UCHİNO, E., and S. DOİ. (1967). Acido-thermophilic bacteria from thermal waters. Agric. Biol Chem.31:817- 822.
• OMOE K, IMANİSHİ K., HU D.L., KATO H. (2004). Biological properties of Staphylococcal enterotoxin-like toxin type R. Infection and Immunity; 72(6): 3664-3667
• RALL VLM, VİEİRA FP, RALLR, VİETİS R.L., FERNANDES A., CANDEİAS J.M., SOEJİMA T, NAGAO E, KUBOTAT, YAMAGATA H, KAGİ H., (2004). Comparasion between ultrafiltration and trichloroacetic acid precipitation method for concentration of Staphylococcus aureus enterotoxin in dairy samples. Int J Food Microbiol; 93: 185-194
• WALLS,I. 1999. Characterization and control of Alicyclobacillus acidoterrestris
• WALLS,I., and R. CHUYATE. (2000). Spoilage of fruit juices by Alicyclobacillus acidoterrestris. Food Aust. 52:286-288.
• WİSOTZKEY, J. D., P. JURSTHUK JR., G. E., FOX, G. DEİNHARD, and K. PORALİA, (1992). Comparativeseguence analysis on the 16 s rRNA-(rDNA) of Bacillus acidocaldarius, Bacillus acidoterrestris, Bacillus cycloheptanicus and proposal for creation of a new genus, Alicyclobacillus acidoterrestris gen. nov. Int J. Syst Bacteriol. 42:263—269.
• YAMAZAKİ, K., TEDUKA, H., SHİNANO, EH. (1996). Isolation and identification of Alicyclobacillus acidoterrestris from acidic beverages. Biosci. Biotechnol. Biochem. 60:543— 545.