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AlicyclobacillusWikipedia

Alicyclobacillus
FromWikipedia,thefreeencyclopedia

AlicyclobacillusisagenusofGrampositive,rodshaped,sporeforming
bacteria.Thebacteriaareabletogrowinacidicconditions,whilethesporesare
abletosurvivetypicalpasteurizationprocedures.

Alicyclobacillus
Scientificclassification
Domain: Bacteria

Contents
1
2
3
4

Overview
Background
Impact
References

Division: Firmicutes
Class:

Bacilli

Order:

Bacillales

Family: Alicyclobacillaceae
Genus:

Overview
Alicyclobacilliarestrictlyaerobic,acidophilic,thermophilic,soildwelling
organisms,andhavebeenshowntogrowattemperaturesbetween20and70C
(withtheoptimumtemperaturerangebeing4260C)andpHvaluesof2.0to
6.0.[1]Alicyclobacilliareofspecialinteresttothefruitjuicecanningindustry
becausecommonpasteurizationtechniques(92Cfor10seconds)donot
deactivatethespores[2]AlicyclobacillusspeciescanhaveaDvalueofover8
minutes(requiringtreatmentofover8minutesat95Ctokill90%of
spores).[3]WhenaproductisspoiledbyAlicyclobacillus,thejuiceproducts
developadisinfectantlikeodorand/orflavor(duetoguaiacolproduction),but
thebacteriadonotcauseswellingofthepackageordiscolorationofthe
product,[4]norisitpathogenictohumans.[5]Alicyclobacillihavebeen
implicatedinspoilagesofpear,orange,peach,mango,andwhitegrapejuice,
fruitjuiceblends,andtomatoproducts.[6]NotallAlicyclobacilliproduce
guaiacol,andthusnotallspeciesareofspoilageconcern.[7]

Background
ThefirstAlicyclobacillusspecieswasisolatedin1967fromhotsprings,and
wasnamedBacillusacidocaldarius.However,itwasnotuntil1982thatthe
organismswereimplicatedinthespoilageofapplejuice.Thenextoutbreak
occurredin1994,andbasedon16SrRNAstudies,aseparategenuswas
proposed.[4]A.acidoterrestrisisconsideredthemostimportantspoilagespecies
withintheAlicyclobacillusgenus,[8]butA.acidocaldarius,A.pomorum,andA.
herbariushavealsobeenisolatedfromspoiledproduct.[9]

Alicyclobacillus
Wisotzkey1992

Species
A.acidiphilus
A.acidocaldarius
A.acidocaldariussubsp.
acidocaldarius
A.acidocaldariussubsp.
rittmannii
A.acidoterrestris
A.aeris
A.contaminans
A.cycloheptanicus
A.disulfidooxidans
A.fastidiosus
A.ferrooxydans
A.herbarius
A.hesperidum
A.kakegawensis
A.macrosporangiidus
A.pohliae
A.pomorum
A.sacchari
A.sendaiensis
A.shizuokensis
A.tolerans
A.vulcanalis

Impact
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ThecanningindustryworksundertheassumptionthatbacterialsporeswillnotgerminateatpHvaluesbelow4.6,
andthatacidtolerantorganismsarenotveryheatresistant.Inthiscase,alowheatpasteurizationprocessis
applicable.However,theemergenceofAlicyclobacillusasaspoilageorganismhasledsomeresearchersto
advocateusingA.acidoterrestrisasthereferenceorganismtodesignpasteurizationprocessesforhighacidfoods,
justasthethermaldeathtimeofClostridiumbotulinumwasusedtodesignthesterilizationprocessforlowacid
cannedfoods.[10]HighpressureprocessinghasbeenshowntobeeffectiveatinactivatingA.acidoterrestrisspores
inorangejuice.[11]Onesurveyof8556samplesoffruitandvegetablejuicesfoundAlicyclobacillusin13%of
samples,[12]whileanotherstudyfoundAlicyclobacillusin6%outof180samples,[13]andanotherfoundthe
bacteriain14%outof75samples.[3]
InTheNetherlandsin2013,contaminationofraspberrywithAlicyclobacillusinpasteurizedjuicesledtoapublic
recallafterconsumerscomplainedaboutbadtasteandodor.[14]

References
1.SuSenChangandDongHyunKang.Alicyclobacillusspp.intheFruitJuiceIndustry:History,Characteristics,and
CurrentIsolation/DetectionProcedures.CriticalReviewsinMicrobiology,30:5574,2004.
2.Alicyclobacillus,theBeverageIndustryandtheBioSys(http://www.rapidmicrobiology.com/news/1206h2.php)Rapid
Microbiology.Retrieved20101222
3.M.N.U.Eiroa,V.C.A.Junqueira,F.L.Schimdt.Alicyclobacillusinorangejuice:occurrenceandheatresistanceofspores.
JournalofFoodProtection,62(8)(1999),pp.883886.
4.Eiroa,MirthaNellyUboldi,Junqueira,ValriaChristinaAmstalden,Schmidt,Flavio.AlicyclobacillusinOrangeJuice:
OccurrenceandHeatResistanceofSpores.JournalofFoodProtection,Volume62,Number8,August1999,pp.883
886(4)
5.FilipaV.M.SilvaandPaulGibbs.Alicyclobacillusacidoterrestrissporesinfruitproductsanddesignofpasteurization
processes.TrendsinFoodScience&Technology,Volume12,Issue2,February2001,Pages6874.
6.WillemH.Groenewald,PieterA.GouwsandR.CorliWitthuhn.Isolation,identificationandtypificationof
AlicyclobacillusacidoterrestrisandAlicyclobacillusacidocaldariusstrainsfromorchardsoilandthefruitprocessing
environmentinSouthAfrica.FoodMicrobiology.Volume26,Issue1,February2009,Pages7176.
7.S.S.Changa,S.H.Parkb,D.H.Kang.DevelopmentofnovelagarmediaforisolatingguaiacolproducingAlicyclobacillus
spp.InternationalJournalofFoodMicrobiology.Volume164,Issue1,3June2013,Pages16.
8.AnaCludiaN.F.Spinelli,AndersonS.Sant'Ana,SalatirRodriguesJunior,andPilarR.Massaguer.Influenceof
DifferentFilling,Cooling,andStorageConditionsontheGrowthofAlicyclobacillusacidoterrestrisCRA7152inOrange
Juice.AppliedandEnvironmentalMicrobiology,December2009,p.74097416,Vol.75,No.23
9.I.C.McKnight,M.N.U.Eiroa,A.S.Sant'Ana,andP.R.Massaguer.Alicyclobacillusacidoterrestrisinpasteurizedexotic
Brazilianfruitjuices:Isolation,genotypiccharacterizationandheatresistance.FoodMicrobiology.Volume27,Issue8,
December2010,Pages10161022.
10.FilipaV.M.Silva,PaulGibbs.TargetSelectioninDesigningPasteurizationProcessesforShelfStableHighAcidFruit
Products.CriticalReviewsinFoodScienceandNutrition,Volume44,Issue5,2004,pages353360.
11.FilipaV.M.Silva,EngKeatTan,MohammedFarid.Bacterialsporeinactivationat4565Cusinghighpressure
processing:StudyofAlicyclobacillusacidoterrestrisinorangejuice.FoodMicrobiology.Volume32,Issue1,October
2012,Pages206211.
12.J.M.Oteiza,G.Ares,A.S.Sant'Ana,S.Soto,L.GiannuzziUseofamultivariateapproachtoassesstheincidenceof
Alicyclobacillusspp.inconcentratefruitjuicesmarketedinArgentina:resultsofa14yearsurvey.InternationalJournal
ofFoodMicrobiology151(2)(2011),pp.229234
13.M.D.Danyluk,L.M.Friedrich,C.Jouquand,R.GoodrichSchneider,M.E.Parish,R.Rouseff.Prevalence,
concentration,spoilage,andmitigationofAlicyclobacillusspp.intropicalandsubtropicalfruitjuiceconcentrates.Food
Microbiology,28(3)(2011),pp.472477
14.Graanoogst,Audrey.(20130919)ContaminatedfruitjuiceWickyrecalled.(http://www.nltimes.nl/2013/09/19/contamina
tedfruitjuicewickyrecalled)NLTimes.nl.Retrieved20140503.

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