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21 (2014) | nr 4 (95) | 5--17
Tytuł artykułu

Alicyclobacillus - termofilne kwasolubne bakterie przetrwalnikujące - charakterystyka i występowanie

Treść / Zawartość
Warianty tytułu
Alicyclobacillus - Thermophilic Acidophilic Spore-forming Bacteria - Profile and Prevalence
Języki publikacji
PL
Abstrakty
W latach 80. XX w. po raz pierwszy zaobserwowano, że termofilne kwasolubne bakterie przetrwalnikujące powodują psucie się soków owocowych, dlatego Alicyclobacillus spp. zostały uznane za drobnoustroje niepożądane w przemyśle sokowniczym, mogące generować straty ekonomiczne. Wymienione bakterie powodują wady pochodzenia mikrobiologicznego. Psucie się soków przejawia się głównie w powstawaniu przykrego zapachu i smaku, wynikających z obecności wytwarzanych przez bakterie związków chemicznych, takich jak gwajakol czy halofenole. Przetrwalniki Alicyclobacillus spp. przeżywają przez długi czas w koncentratach owocowych i w podobnych środowiskach, jednak do wzrostu wymagają środowiska o większej zawartości wody. Trudność związana z inaktywacją Alicyclobacillus spp. w sokach owocowych polega na tym, że przetrwalniki tych bakterii przeżywają w wysokiej temperaturze, a po pasteryzacji są w stanie wykiełkować i namnażać się w sprzyjających warunkach. Najpowszechniej występującym gatunkiem odpowiedzialnym za psucie soków i produktów pokrewnych jest A. acidoterrestris. Szczepy tego gatunku rosną w środowisku o pH od 2,5 do 6,0 i w temperaturze powyżej 20 °C. (abstrakt oryginalny)
EN
In the 1980s, it was found for the first time that thermophilic, acidophilic spore-forming bacteria caused the fruits to spoil; therefore, Alicyclobacillus bacteria were regarded to be adverse micro-organisms unwanted in the fruit juice industry, since they might incur economic losses. Those bacteria cause defects of microbiological origin. The spoilage of juices is mainly manifested through the formation of off flavours and odours resulting from the occurrence of chemical compounds, such as guaiacol and halophenols, produced by those bacteria. The spores of Alicyclobacillus spp. survive for long periods of time in fruit concentrates and similar environments; however, for their growth, environments containing more water are required. It is difficult to inactivate Alicyclobacillus spp. in fruit juices, because the spores thereof survive high temperatures and, after pasteurization, can germinate and grow under fitting conditions. A. acidoterrestris is the most commonly occurring species responsible for the spoilage of juices and similar products. Those strains grow in an environment showing pH between 2.5 and 6.0 and at a temperature above 20 °C. (original abstract)
Rocznik
Numer
Strony
5--17
Opis fizyczny
Twórcy
  • Instytut Biotechnologii Przemysłu Rolno-Spożywczego w Warszawie
Bibliografia
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