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Heat resistance and genomics of spoilage Alicyclobacillus spp. isolated from fruit juice and fruit-based beverages

Luong, TSV, Moir, C, Bowman, JP ORCID: 0000-0002-4528-9333 and Chandry, PS 2021 , 'Heat resistance and genomics of spoilage Alicyclobacillus spp. isolated from fruit juice and fruit-based beverages' , Food Microbiology, vol. 94 , pp. 1-10 , doi: 10.1016/j.fm.2020.103662.

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Abstract

Alicyclobacillus acidoterrestris is a spore-forming bacterium of importance to the fruit juice industry due to its remarkable heat resistance and production of guaiacol taint. Whole genome sequencing analysis reveals species demarcation corresponds to the two major genotypic groups to which A. acidoterrestris isolates belong. Heat resistance was significantly different between genotypic groups 1 and 2 with D90 values of 15.5 and 9.3 min, respectively (p . Comparison of squalene-hopene cyclase (shc) encoding sequences reveals non-synonymous changes and the alteration of glutamine residues. Glutamine absence may link to the stability reinforcement of the enzyme structure against thermal denaturation. Genomic islands harbouring heavy metal resistance genes are found in the majority of genotypic group 1 genomes (63%) but occurs in only one genome (5%) of genotypic group 2. Distribution of the genomic islands in the genotypic groups 1 and 2 is also consistent with phylogenetic trees and ANI and dDDH values. Subsequently, we propose genotypic group 1 as a new species closely related to A. acidoterrestris that possesses enhanced heat resistance.

Item Type: Article
Authors/Creators:Luong, TSV and Moir, C and Bowman, JP and Chandry, PS
Keywords: spore-forming bacteria, Alicyclobacillus acidoterrestris, acidic beverages, fruit-containing drinks, genetic and phenotypic diversity, guaiacol, fruit juice, vegetable juice, spoilage, genomics, D-value, spores, heat resistance, hopanoids
Journal or Publication Title: Food Microbiology
Publisher: Academic Press Ltd Elsevier Science Ltd
ISSN: 0740-0020
DOI / ID Number: 10.1016/j.fm.2020.103662
Copyright Information:

© 2020 Elsevier Ltd

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