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Aims Alicyclobacillus acidoterrestris is a sporulating, acidophilic bacterial species which spoils acidic beverages such as fruit juices. This work aims to quantify the heat resistance of A. acidoterrestris spores and their recovery potential as a function of heating and recovery media pH. Methods and results The heat treatments were carried out with the strain of A. acidoterrestris Ad 746 in Bacillus acidoterrestris thermophilic medium. The pH of the heating medium from pH 7 to pH 2 nonsignificantly reduced the heat resistance. However, the pH levels of the recovery media strongly affected the apparent heat resistance of this strain. The maximum heat resistance was found when the pH was 4·70 and decreased when the pH decreased to pH 2·8, close to the minimum growth pH and when the recovery medium pH increased to pH 5·3. Conclusion The heating medium pH has a slight effect on the spore heat resistances of this acidophilic species. However, the pH of the recovery media strongly affected the apparent heat resistance of this strain. Significance and impact of the study The obtained parameters quantifying the heat resistance of A. acidoterrestris spores are tools to optimize the heat treatments and to control its development.

Highly concentrated sugar solutions are known to be effective antimicrobial agents. However, it is unknown whether this effect is solely the result of the collective osmotic effect imparted by a mixture of sugars or whether the type of carbohydrate used also has an individual chemical effect on bacterial responses, that is, inhibition/growth. In view of this, in this work, the antimicrobial properties of four sugars, namely, glucose, fructose, sucrose and maltose against three common food pathogens; Staphylococcus aureus, Escherichia coli and Salmonella enterica, were investigated using a turbidimetric approach. The results obtained indicate that the type of sugar used has a significant effect on the extent of bacterial inhibition which is not solely dependent on the water activity of the individual sugar solution. In addition, while it was shown that high sugar concentrations inhibit bacterial growth, very low concentrations show the opposite effect, that is, they stimulate bacterial growth, indicating that there is a threshold concentration upon which sugars cease to act as antimicrobial agents and become media instead. SIGNIFICANCE AND IMPACT OF THE STUDY: In this work, an analysis on the antimicrobial properties of glucose, fructose, sucrose and maltose in solution was conducted using a turbidimetric approach. Our findings indicate that while, as expected, all of these sugars exhibit significant antimicrobial effects at high concentrations, at low concentrations they appear to act as substrates for the bacteria which results in enhanced microbial growth instead of inhibition. In addition, the results obtained also suggest that the resultant osmotic stress imparted by the sugar solutions is not the only factor which determines their antimicrobial activity and that other chemical factors may be playing a significant role.

Consumer demand for healthier, microbiologically safe and stable, higher quality and minimally processed foods has increased in the last decades, promoting the application of non-thermal process technologies. Ultrasound processing is gaining attention because of its potential for improving quality and safety while retaining product flavor, texture, color and nutrient composition. Recently, Alicyclobacillus acidoterrestris has been recognized by manufacturers and processors in the fruit industry as a new type of thermoacidophilic, endospore-forming spoilage bacterium for commercialized fruit juices that can withstand the high temperatures applied in pasteurization process and spoil them producing taint compounds. Based on the above, the present study was undertaken to investigate the separate and combined effect of ultrasound treatment operating at 26 kHz, 90 μm, 200 W for 5, 10, 15 min and heat stress (at 80 °C for 10 min) on the recovery of A. acidoterrestris spores in K broth adjusted to pH = 4.5 with 25% (w/v) citric acid at temperatures between 35 and 45 °C at population and individual spore level. At the population level, statistically significant differences in average lag time of A. acidoterrestris spores from different treatments at 35 and 45 °C have been found. After the applied ultrasound (at 100% Amplitude for 10 min) and heat shock (at 80 °C for 10 min), the average lag time of A. acidoterrestris spores at 35 °C (7.24 ± 0.34 h) and 45 °C (6.38 ± 0.18 h) has been shown to be longer compared to the control at 35 °C (5.68 ± 0.36 h) and at 45 °C (2.87 ± 0.19 h), while for this combination, the maximum specific growth rate was not significantly different from the control samples. Additionally, the findings of this study have shown that λ among individual spores was greatly variable when they were treated by ultrasound (at 100% Amplitude for 10 min) and/or thermal treatment (at 80 °C for 10 min). The application of ultrasound and thermal treatment resulted in a more pronounced effect on median lag phase duration (25.74 h) than the heat shock (11.63 h) and affected both the position and the spread of the λ distributions of A. acidoterrestris spores. This work would help to better assess and optimize the proposed combined treatments, since ultrasound and thermal treatments could work in a synergistic way on delaying the lag time of the tested bacterial spores.