Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Y. Y. Bae, H. J. Lee, S. A. Kim, M. S. Rhee

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

We investigated the lethal effect of supercritical carbon dioxide (SC-CO2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10-40 min) on Alicyclobacillus acidoterrestris spores (106-107 spores/ml) suspended in apple juice. A. acidoterrestris spores were completely inactivated by SC-CO2 to undetectable levels in above 65 °C, 100 bar for 40 min and 70 °C, 80 bar for 30 min. The SC-CO2 did not affect (p > 0.05) the pH and °Brix of apple juice. In electron microscopic observations, the surface and internal morphological changes and extraction of intracellular materials of the treated spores were observed. Our results indicate that SC-CO2 can effectively kill A. acidoterrestris spores in apple juice with no changes to the quality of the juice and also provides a complementary understanding of inactivation action of SC-CO2.

Original languageEnglish
Pages (from-to)95-100
Number of pages6
JournalInternational Journal of Food Microbiology
Volume136
Issue number1
DOIs
Publication statusPublished - 2009 Nov 30

Keywords

  • Alicyclobacillus acidoterrestris spores
  • Apple juice
  • Heat treatment
  • Inactivation
  • Pressure
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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