Journal article
Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy
International journal of food microbiology, Vol.105(3), pp.369-376
2005
Handle:
https://hdl.handle.net/2376/100813
PMID: 16126293
Abstract
Alicyclobacillus spp. are thermoacidophilic, spore-forming bacteria. Some of which cause spoilage in pasteurized and heat-treated apple juice products through the production of guaiacol. Fourier transform infrared (FT-IR) spectroscopy was used to discriminate between eight
Alicyclobacillus strains (WAC, 81-2, Oly#21, 51-1, KF, 1016, 1101, and A-Gala A4) in apple juice. FT-IR vibrational combination bands reflected compositional differences in the cell membranes of
Alicyclobacillus strains in the “fingerprint region” at wavenumbers between 1500 and 800 cm
−
1
. Distinctive segregation among spectral sample clusters of different
Alicyclobacillus strains was observed using principal component analysis (PCA). Two closely related strains (1016 and 1101) of
Alicyclobacillus acidoterrestris could be distinguished, suggesting that this method can be highly selective. Results of soft independent modeling of class analogy (SIMCA) demonstrated that guaiacol-producing and non-guaiacol producing
Alicyclobacillus strains could be differentiated up to 89% of the time. This technique may provide a tool for fruit juice producers to detect
Alicyclobacillus rapidly and to monitor and control guaiacol formation.
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Details
- Title
- Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy
- Creators
- Mengshi Lin - Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, WA 99164-6373, United StatesMurad Al-Holy - Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, JordanSu-Sen Chang - Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, WA 99164-6373, United StatesYiqun Huang - Department of Family, Nutrition, and Exercise Sciences, Queens College, The City University of New York, 65-30 Kissena Blvd., Flushing, New York 11367-1597, United StatesAnna G Cavinato - Chemistry and Biochemistry Program, Eastern Oregon University, One University Blvd., La Grande, OR 97850-2899, United StatesDong-Hyun Kang - Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, WA 99164-6373, United StatesBarbara A Rasco - Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, WA 99164-6373, United States
- Publication Details
- International journal of food microbiology, Vol.105(3), pp.369-376
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier B.V
- Identifiers
- 99900546529501842
- Language
- English
- Resource Type
- Journal article