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Use of Pulsed Electric Fields for inactivation of bacterial spores of genus Alicyclobacillus

STSM by Noelia Lopez-Giral, Early-Stage Researcher

Period of mission: from 25/03/2014 to 10/05/2014

Home institution: CNTA- National Centre for Food Technology and Food Safety, San Adrián (Navarra), Spain

Host institution: DIL-German Institute of Food Technologies, Quakenbrück, Germany

In recent years, an increasing in the number of organoleptically altered juices has been detected by the juice canning industry. This is due to the presence of the bacterium Alicyclobacillus in the raw material and in the industry. Alicyclobacillus is a genus of Gram posivitve, sporeforming bacteria. It is of special interest to the for fruit juice and beverage industries worldwide due to the bacterium’s acidothermophilic growth capability, heat resistance, and spoilage potential Common pasteurization techniques do not deactivate the spores and when a product is spoiled by Alicyclobacillus, the juice products develop a disinfectant-like odor and/or flavor (due to the production of guaiacol). Specifically one of the most important species is Alicylobacillusacidoterrestris. One possibility to achieve the elimination of spores of this microorganism is the use of pulsed electric fields (PEF) in combination with high temperatures. The main purpose of this STSM which was performed under supervision of Dr. Stefan Toepfl and with the collaboration of Claudia Siemer was to test the influence of different electric field strengths and specific energy in combination with high temperature (> 80°C) to inactivate the spores of the Alicyclobacillusacidoterrestris DSM 3922 in different laboratory media (pH 7 & 4 and 1 & 4 mS/cm), wastewater and orange juice. Finally a comparison with the strain DSM 3522T was performed. We can conclude that the use of PEF in combination with temperature for inactivation of spores offered remarkable results, with more than 5 log10 cycles of inactivation depending on the electric field strength and specific energy applied. The results are very promising for juice canning industry. However, more research is necessary before industrial implementation due to the differences observed between strains, as well as between laboratory media, orange juice and wastewater.

Oral presentation(s) originating from this mission

Event 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
Location Portorož/Slovenia
Period 06/09 - 10/09/2015
Authors Noelia López Giral, Carolina González Ferrero, Lucia González Arenzana, Isabel López Alfaro and Teresa Garde Cerdán
Title Use of Pulsed Electric Fields (PEF) in the winemaking industry

 


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