Ultrases Teknolojisinin Alicyclobacillus acidoterrestris İnaktivasyonu Üzerindeki Etkisi

Öz

Alicyclobacillus acidoterrestris sporlu, asidofilik ve yüksek ısıl dirence sahip bir bakteridir. Nonpatojen olmasına karşın meyve suyu endüstrisi açısından hedef mikroorganizma kabul edilir. Kalite parametrelerinde istenmeyen etkilere sahiptir ve ekonomik kayıplara neden olmaktadır. A.acidoterrestris inaktivasyonunu sağlamak için kullanılan termal işlemler ise üründe istenmeyen etkilere neden olabilmektedir. Gıda güvenliğinde mikrobiyal inaktivasyonu sağlamak için kullanılan termal işlemlerin olumsuz etkilerine karşın ultrases gibi termal olmayan işlemler besin değerlerine daha az zarar verir ve çevre dostu teknolojilerdir. Ultrases yüksek frekanslı ses dalgaları kullanılarak A.acidoterrestris suşlarının inaktivasyonunu sağlayabilmektedir. Ayrıca ultrasesin, engeller teknolojisi yöntemi ile fiziksel veya kimyasal engeller ile birleştirilmesiyle sinerjistik etki sağlanabilir.

Anahtar Kelimeler

• Ultrases
• mikrobiyal inaktivasyon
• gıda güvenliği

Effect of Ultrases Technology on Inactivation of Alicyclobacillus acidoterrestris

Öz

Alicyclobacillus acidoterrestris is a spore-bearing, acidophilic bacterium with high thermal resistance. Although it is nonpathogenic, it is considered as a target microorganism for fruit juice industry. It has undesirable effects on quality parameters and causes economic losses. Thermal processes used to inactivate A.acidoterrestris can cause undesirable effects on the product. Despite the negative effects of thermal processes used to ensure microbial inactivation in food safety, non-thermal processes such as ultrasound are less damaging to nutritional values and are environmentally friendly technologies. Ultrasound can inactivate A.acidoterrestris strains using high frequency sound waves. In addition, a synergistic effect can be achieved by combining ultrasound with physical or chemical barriers using hurdle technology

Anahtar Kelimeler

• Ultrasound
• microbial inactivation
• food safety

Kaynakça

1. Albuquerque, L., Rainey, F.A., Chung, A.P., Sunna, A., Nobre, M.F., Grote, R., Antranikian, G. & da Costa, M.S. (2000). Alicyclobacillus hesperidum sp. nov. and a related genomic species from solfataric soils of Sao Miguel in the Azores. Int J Syst Evol Microbiol., 50(2), 451-457.
2. Anaya-Esparza, L.M., Velázquez-Estrada, R.M., Roig, A.X., García-Galindo, H.S., Sayago-Ayerdi, S.G. ve Montalvo -González, E. (2017). Thermosonication: An alternative processing for fruit and vegetable juices. Trends in Food Science & Technology, 61, 26-37.
3. Bahçeci, K.S. (2008). Elma suyunda Alicyclobacillus acidoterrestris tespiti ve termal inaktivasyon parametrelerinin belirlenmesi. (Doktora Tezi). Hacettepe Üniversitesi.
4. Baumgart, J. (1999). Media for the detection and enumeration of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in foods. Handbook of Culture Media for Food Microbiology, 34, 161-164.
5. Bevilacqua, A., Petruzzi, L., Speranza, B., Campaniello, D., Ciuffreda, E., Altieri, C., Sinigaglia, M. & Corbo, M. R. (2021). Viability, sublethal ınjury, and release of cellular components from Alicyclobacillus acidoterrestris spores and cells after the application of physical treatments, natural extracts, or their components. Frontiers in Nutrition, 8.
6. Cerny, G., Hennlich, W. & Poralla, K. (1984). Spoilage of fruit juice by bacilli: Isolation and characterization of the spoiling organism. Zeitschrift für Lebensmittel Untersuchung und Forschung, 179, 224–227.
7. Chang, S. S., & Kang, D. H. (2004). Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures. Critical Reviews in Microbiology, 30(2), 55–74.
8. Chapman, J.S, Ferguson, R., Consalo, C. & Bliss, T. (2013). Bacteriostatic effect of sequential hydrodynamic and ultrasound-induced stress. J Appl Microbiol.114(4), 947-55.

9. Danyluk, M. D., Friedrich, L.M., Jouquand, C, Goodrich-Schneider, R., Parish, M.E. & Rouseff, R. (2011). Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates. Food Microbiol. 28, 472–477.
10. Deinhard, G., Blanz, P., Poralla, K. & Altan, E. (1987). Bacillus acidoterrestris sp. nov., A new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology, 10, 47–53.
11. Demirdöven, A. & Baysal, T. (2009). The use of ultrason and combined technologies in food preservation. Food Rev Int, 25, 1-11.
12. Ugarte-Romero, E., Feng, H. & Scott, E.M. (2007). Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures. Journal of Food Science, 72, M103-M107.
13. Earnshaw, R.G., Appleyard, J. & Hurst, R.M. (1995). Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28(2), 197-219.
14. Evelyn, E. & Silva, F.V. (2016). High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Food Control, 62, 365-372.
15. Feng, H., Yang, W. & Hielscher, T. (2008). Power ultrason. Food Science and Technology International, 14, 433-436.
16. Ferrario, M, Alzamora, S.M. & Guerrero, S. (2015). Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrason. Food Microbiology, 46, 635-642.
17. Goto, K., Matsubara, H., Mochida, K., Matsumura, T., Hara, Y., Niwa, M. & Yamasato, K. (2002). Alicyclobacillus herbarius sp. nov., a novel bacterium containing omega-cycloheptane fatty acids, isolated from herbal tea. Int J Syst Evol Microbiol 52, 109-113.
18. Goto, K., Mochida, K., Asahara, M., Suzuki, M., Kasai, H. & Yokota, A. (2003). Alicyclobacillus pomorum sp. nov., a novel thermo-acidophilic, endospore-forming bacterium that does not possess omega-alicyclic fatty acids, and emended description of the genus Alicyclobacillus. Int J Syst Evol Microbiol, 53, 1537-1544.
19. Goto, K., Mochida, K., Kato, Y., Asahara, M., Fujita, R., An, S.Y., Kasai, H. & Yokota, A. (2007). Proposal of six species of moderately thermophilic, acidophilic, endospore-forming bacteria: Alicyclobacillus contaminans sp. nov., Alicyclobacillus fastidiosus sp. nov., Alicyclobacillus kakegawensis sp. nov., Alicyclobacillus macrosporangiidus sp. nov., Alicyclobacillus sacchari sp. nov. and Alicyclobacillus shizuokensis sp. nov. Int J Syst Evol Microbiol , 57, 1276-1285.
20. Guo, X., You, X.Y., Liu, L.J., Zhang, J.Y., Liu, S.J. & Jiang, C.Y. (2009). Alicyclobacillus aeris sp. nov., a novel ferrous- and sulfur-oxidizing bacterium isolated from a copper mine. Int J Syst Evol Microbiol; 59, 2415-2420.
21. Aadil, R. M., Zeng, X. A., Zhang, Z. H., Wang, M. S., Han, Z., Jing, H., & Jabbar, S. (2015). Thermosonication: A potential technique that influences the quality of grapefruit juice. International Journal of Food Science & Technology, 50(5), 1275–1282.
22. Earnshaw, R.G., Appleyard, J. & Hurst, R.M. (1995). Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28( 2), 197-219.
23. Hippchen, B., Röll, A. & Poralla, K. (1981). Occurrence in soil of thermophilic Bacilli possessing -cyclohexane fatty acids and hopanoids. Archives in Microbiology, 129, 53–55.
24. https://lpsn.dsmz.de/genus/alicyclobacillus Erişim Tarihi: 12 Ocak 2025
25. Huang, X.C., Yuan, Y.H., Guo, C.F., Gekas, V. & Yue, T. (2015). Alicyclobacillus in the fruit juice ındustry: spoilage, detection, and prevention/control. Food Reviews International, 31(2).
26. Jensen, N. (1999). Alicyclobacillus – a new challenge for the food industry. Food Australia, 51, 33-36.
27. Jiang, Z., Wu, D., Liang, Z.-L., Li, X.-T., Huang, Y., Zhou, N., Liu, Z.-H., Zhang, G.-J., Jia, Y., Yin, H.-Q., Liu, S.-J., & Jiang, C.-Y. (2022). Alicyclobacillus curvatus sp. nov. and Alicyclobacillus mengziensis sp. nov., two acidophilic bacteria isolated from acid mine drainage. International Journal of Systematic and Evolutionary Microbiology, 72, 5285.
28. Jiang, C.-Y., Liu, Y., Liu, Y.-Y., You, X.-Y., Guo, X., & Liu, S.-J. (2008). Alicyclobacillus ferrooxydans sp. nov., a ferrous-oxidizing bacterium from solfataric soil. International Journal of Systematic and Evolutionary Microbiology, 58(12), 2898–2903.
29. Karavaiko, G. I., Bogdanova, T. I., Tourova, T. P., Kondrat’eva, T. F., Tsaplina, I. A., Egorova, M. A., Krasil’nikova, E. N., & Zakharchuk, L. M. (2005). Reclassification of “Sulfobacillus thermosulfidooxidans subsp. thermotolerans” strain K1 as Alicyclobacillus tolerans sp. nov. and Sulfobacillus disulfidooxidans Dufresne et al. 1996 as Alicyclobacillus disulfidooxidans comb. nov., and emended description of the genus Alicyclobacillus. International Journal of Systematic and Evolutionary Microbiology, 55(3), 941–947.
30. Kiang, W.S., Bhat, R., Rosma, A. & Cheng, L.H. (2013). Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice. Letters in Applied Microbiology, 56(4), 251-257.
31. Kim, M.G., Lee, J.C., Park, D.J., Li, W.J. & Kim, C.J. (2014). Alicyclobacillus tengchongensis sp. nov., a thermo-acidophilic bacterium isolated from hot spring soil. J Microbiol 52, 884-889.
32. Komitopoulou, E., Boziaris, I. S., Davies, E. A., Delves-Broughton, J., & Adams, M. R. (1999). Alicyclobacillus acidoterrestris in fruit juices and its control by nisin. International Journal of Food Science & Technology, 34(1), 81–85.
33. Kusube, M., Sugihara, A., Moriwaki, Y., Ueoka, T., Shimane, Y., & Minegishi, H. (2014). Alicyclobacillus cellulosilyticus sp. nov., a thermophilic, cellulolytic bacterium isolated from steamed Japanese cedar chips from a lumbermill. International Journal of Systematic and Evolutionary Microbiology, 64(7), 2257–2263.
34. Lee, H.S. & Castle, W.S. (2001). Seasonal changes of carotenoid pigments and color in Hamlin, Earlygold, and Budd Blood orange juices. Journal of Agricultural and Food Chemistry, 49(2), 877-882.
35. López, G., Díaz-Cárdenas, C., Alzate, J. D., Gonzalez, L. N., Shapiro, N., Woyke, T., Kyrpides, N. C., Restrepo, S., & Baena, S. (2018). Alicyclobacillus montanus sp. nov., a mixotrophic bacterium isolated from acidic hot springs. International Journal of Systematic and Evolutionary Microbiology, 68(5), 1608–1615.
36. Maldonado, M.C., Belfiore, C. & Navarro, A.R. (2007). Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate. J. Ind. Microbiol. Biotechnol., 35, 141–144.
37. Matsubara, H., Goto, K., Matsumura, T., Mochida, K., Iwaki, M., Niwa, M., & Yamasato, K. (2002). Alicyclobacillus acidiphilus sp. nov., a novel thermo-acidophilic, omega-alicyclic fatty acid-containing bacterium isolated from acidic beverages. International Journal of Systematic and Evolutionary Microbiology, 52(5), 1681–1685.
38. Murphy, R., Beard, B., Macry, J., & Berrang, M. E. (2009). Application of ultrasonic technology for killing Salmonella and Listeria monocytogenes in fluid systems. In Institute of Food Technologists Annual Meeting (Abstract No. 236-01). Anaheim, CA, United States.
39. Nakano, C., Takahashi, N., Tanaka, N., & Okada, S. (2015). Alicyclobacillus dauci sp. nov., a slightly thermophilic, acidophilic bacterium isolated from a spoiled mixed vegetable and fruit juice product. International Journal of Systematic and Evolutionary Microbiology, 65(3), 716–722.
40. Ordoñez, J.A., Sanz, B., Hernandez, P.E. & Lopez‐Lorenzo, P. (1984). A note on the effect of combined ultrasonic and heat treatments on the survival of thermoduric streptococci. Journal of Applied Bacteriology, 56(1), 175–177.
41. Orr, R.V., Shewfelt, R.L., Huang, C.J., Tefera, S. & Beuchat, L.R. (2000). Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations. Journal of Food Protection, 63, 1517–1522.
42. Piyasena, P., Mohareb, E. & McKellar, R.C. (2003). Inactivation of microbes using ultrason: a review. International Journal of Food Microbiology, 87(3), 207-216.
43. Pontius, A.J., Rushing, J.E. & Foegeding, P.M. (1998). Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids. Journal of Food Protection, 61, 41-46.
44. Pornpukdeewattana, S., Jindaprasert, A., & Massa, S. (2019). Alicyclobacillus spoilage and control - a review. Critical Reviews in Food Science and Nutrition, 60(1), 108–122.
45. Roth, K., Rana, Y. S., Daeschel, D., Kovac, J., Worobo, R., & Snyder, A. B. (2021). Alicyclobacillus mali sp. nov., Alicyclobacillus suci sp. nov. and Alicyclobacillus fructus sp. nov., thermoacidophilic spore-forming bacteria isolated from fruit beverages. International Journal of Systematic and Evolutionary Microbiology, 71, 5016.
46. Sala, F. J., Burgos, J., Condón, S., Lopez, P., & Raso, J. (1995). Effect of heat and ultrasound on microorganisms and enzymes. In G. W. Gould (Ed.), New methods of food preservation.Springer.
47. Sarıtaş, A.N. (2009). Elma suyu üretiminde askorbik asit ve sinnamik asit ilavesinin ve farklı pastörizasyon parametrelerinin Alicyclobacillus acidoterrestris inaktivasyonu üzerine etkileri. (Yüksek Lisans Tezi), Hacettepe Üniversitesi.
48. Simbahan, J., Drijber, R., & Blum, P. (2004). Alicyclobacillus vulcanalis sp. nov., a thermophilic, acidophilic bacterium isolated from Coso Hot Springs, California, USA. International Journal of Systematic and Evolutionary Microbiology, 54(5), 1703–1707.
49. Sourri, P., Tassou, C.C., Nychas, G.E. & Panagou, E.Z. (2022). Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review. Foods, 11(5), 747.
50. Thakur, B. R. & Nelson, P. E. (1997). Inactivation of Lipoxygenase in Whole Soy Flour Suspension by Ultrasonic Cavitation. Nahrung, 41(5), 299–301.
51. Tremarin, A., Canbaz, E. A. Brandão, T. R. S. & Silva, C. L. M. (2019). Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments. LWT, 102, 159–63.
52. Tremarin, A., Brandão, T. R. S., & Silva, C. L. M. (2017a). Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice. LWT – Food Science and Technology, 78, 138–142.
53. Tsuruoka, N., Isono, Y., Shida, O., Hemmi, H., Nakayama, T., & Nishino, T. (2003). Alicyclobacillus sendaiensis sp. nov., a novel acidophilic, slightly thermophilic species isolated from soil in Sendai, Japan. International Journal of Systematic and Evolutionary Microbiology, 53(4), 1081–1084.
54. Uchino, F. & Doi, S. (1967). Acido-thermophilic bacteria from thermal waters. Agricultural and Biological Chemistry, 31, 817–822.
55. USDA, (2000). U.S. Food and Drug Administration Report. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies: Ultrason.
56. Wahia, H., Zhou, C., Sarpong, F., et al. (2019). Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice. Journal of Food Processing and Preservation, 43, e14180.
57. Wahia, H., Zhang, L., Zhou, C., Mustapha, A.T., Fakayode, O.A., Amanor-Atiemoh, R., Ma, H. & Dabbour, M. (2022). Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells. Food Research International, 156 ,111087.
58. Wahia, H., Zhou, C., Fakayode, O.A., Amanor-Atiemoh, R., Zhang, L., Mustapha, A.T., Zhang, J., Xu, B., Zhang, R. & Ma, H. (2021). Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization. Food Chemistry, 361, 130108.
59. Walker, M., & Phillips, C. A. (2005). The effect of intermittent shaking, headspace and temperature on the growth of Alicyclobacillus acidoterrestris in stored apple juice. International Journal of Food Science & Technology, 40(5), 557–562.
60. Walker, M. & Phillips, C.A. (2008). Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry? International Journal of Food Science & Technology, 43, 250-260.
61. Walls, I. & Chuyate, R. (2000). Isolation of Alicyclobacillus acidoterrestris from fruit juices. Journal of AOAC International, 83, 1115-1120.
62. Wang, J., Hu, X. & Wang, Z. (2010). Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558T and Alicyclobacillus acidoterrestris DSM 3922T in apple juice by ultrason. International Journal of Food Microbiology, 139(3), 177-181.
63. Wisotzkey, J.D., Jurtshuk, P., Fox, G.E., Deinhard, G. & Poralla, K. (1992). Comparative sequence analyses on the 16S rRNA (rDNA) of Bacillus acidocaldarius, Bacillus acidoterrestris and Bacillus cycloheptanicus and proposal for creation of a new genus, Alicyclobacillus gen. nov. International Journal of Systematic Bacteriology, 42, 263–269.
64. Xie, Y., Pang, H., Mao, C., Ye, P., Cui, B., Chen, X., Fu, H., Wang, Y. & Wang, Y. (2024). Synergic effect of multi-frequency thermosonication and germinant on Alicyclobacillus acidoterrestris spore inactivation and underlying mechanisms. Food Bioscience, 59, 103960.
65. Yuan, Y., Hu, Y., Yue, T., Chen, T. & Lo, Y.M. (2009), Effect of ultrasonic treatments on thermoacidophilic Alicyclobacillus acidoterrestris in apple juice. Journal of Food Processing and Preservation, 33, 370-383.
66. Zhang, B., Wu, Y.-F., Song, J.-L., Huang, Z.-S., Wang, B.-J., Liu, S.-J., & Jiang, C.-Y. (2015). Alicyclobacillus fodiniaquatilis sp. nov., isolated from acid mine water. International Journal of Systematic and Evolutionary Microbiology, 65(12), 4915–4920.
67. Zhao, N., Zhang, J., Qi, Y., Xu, J., Wei, X. & Fan, M. (2021). New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation. Food Microbiology, 94, 103657.
68. Zheng, L. & Sun, D-W. (2006). Innovative applications of power ultrasound during food freezing processes—a review. Trends in Food Science & Technology,17,16–2.