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dc.contributor.author Oteiza, Juan Martín
dc.contributor.author Soto, Silvina
dc.contributor.author Ortiz Alvarenga, Verónica
dc.contributor.author Sant Ana, Anderson S.
dc.contributor.author Giannuzzi, Leda
dc.date.available 2017-12-01T18:25:54Z
dc.date.issued 2014-02-17
dc.identifier.citation Oteiza, Juan Martín; Soto, Silvina; Ortiz Alvarenga, Verónica; Sant Ana, Anderson S.; Giannuzzi, Leda; Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages; Elsevier Science; International Journal of Food Microbiology; 172; 2014; 17-2-2014; 119-124
dc.identifier.issn 0168-1605
dc.identifier.uri http://hdl.handle.net/11336/29476
dc.description.abstract This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n = 42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. <br />A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores´ counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1?7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in awide range of temperature for long periods and further contaminate and spoil formulated fruit<br />juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author´s knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings.
dc.format application/pdf
dc.language.iso eng
dc.publisher Elsevier Science
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject Alicyclobacillus
dc.subject Flavoring
dc.subject Aromas
dc.subject Spoilage
dc.title Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-09-29T16:35:32Z
dc.journal.volume 172
dc.journal.number 2014
dc.journal.pagination 119-124
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Oteiza, Juan Martín. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
dc.description.fil Fil: Soto, Silvina. Centro de Invest. y Asistencia Tec. A la Industria; Argentina
dc.description.fil Fil: Ortiz Alvarenga, Verónica. Universidade Estadual de Campinas; Brasil
dc.description.fil Fil: Sant Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
dc.description.fil Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title International Journal of Food Microbiology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.007
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513005746?via%3Dihub


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)