Effect of Acid Adaptation of Listeria monocytogenes on Its Mild Thermal Inactivation in a Simulated Fruit Juice Supplemented with Carvacrol
Alex Tchuenchieu, Jean-Justin Essia Ngang, Martial Juengue, Sylvain Sado Kamdem, François- Xavier Etoa
Microbiology Research Journal International · pp. 1–10 · Published 24 Jun 2016
10.9734/BMRJ/2016/27272Abstract
Aims: The use of mild heat treatment in combination with carvacrol has been reported as a possible way to quickly inactivate L. monocytogenes in fruit juices. This study aimed at assessing the possible effect of a prior adaptation of this pathogen to fruit juice acidity on its inactivation under the effect of such combined process. Place and Duration of Study: Department of Microbiology of the University of Yaoundé I between November 2014 and April 2015. Methodology: Citric acid-adapted and non-adapted cells were first produced. Their inactivation were then followed at 60°C, with and without carvacrol supplementation (30 µL/L), in simulated fruit juices adjusted to pH 4.5 and Brix 12, pH being adjusted in one case with hydrochloric acid, in another with citric and lastly with malic acid. Inactivation curves were fitted to the Weibull inactivation model. Results: Acid adaptation of cells greatly increased their tolerance to the mild heat treatment. In fact, inactivation scales of acid-adapted cells were lower than those of non-adapted cells in all the tested conditions. The acidification of the model juice with citric or malic acid enhanced non-adapted cells inactivation. In contrast, with acid-adapted cells, only malic acid had a positive impact on inactivation with time. In presence of citric acid, this inactivation was even lower than in model juice acidified with hydrochloric acid. A slight positive impact of carvacrol supplementation on non-adapted cells inactivation was noticed either comparing inactivation scale or inactivation with time in the tested conditions. This effect of carvacrol was minor with acid-adapted cells. Conclusion: Microorganism acid adaptation phenomenon should be taken into consideration while studying the antimicrobial efficiency of low thermal process treatment of fruit juices.
References (13)
- 1 Microorganisms in Foods 6: Microbial Ecology of Food Commodities.
- 2 Effect of non thermal processing technologies on the anthocyanin content of fruit juices [DOI]
- 3 Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara [DOI]
- 4 Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance [DOI]
- 5 Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices [DOI]
- 6 Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications [DOI]
- 7 Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini‐review [DOI]
- 8 Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices [DOI]
- 9 Changes in Membrane Fatty Acid Composition of Pediococcus sp. Strain NRRL B-2354 in Response to Growth Conditions and Its Effect on Thermal Resistance [DOI]
- 10 Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment [DOI]
- 11 Carvacrol and Thymol for Fresh Food Packaging [DOI]
- 12 Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability [DOI]
- 13 Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice [DOI]
Cited by 8
L. Di Gregorio, Alex K Tchuenchieu, Valeria Poscente · Foods · 2022
Alex K Tchuenchieu, S. S. Sado Kamdem, A. Bevivino · Current Research in Food Science · 2022
Fatma Öztürk, A. Halkman · Food and Health · 2019
Alex K Tchuenchieu, Sado Kamdem Sylvain, C. Pop · 2018
Showing 4 of 8 known citations — external sources report more than can currently be individually listed.
Related research
- Determination of Ascorbic Acid Concentration in Commercially Available Fruit Drinks in Bangladesh — shares topic coverage
- Biochemical Characteristics and Antioxidant Properties of Citrus Juice from Lemon (Citrus limon), Lime (Citrus aurantifolia) and Grapefruit (Citrus paradisi) as Influenced by Degree of Ripening — shares topic coverage
- Physicochemical and Sensory Characteristics of Mixed Fruit Juices Prepared from Blend of Pineapple, Pawpaw and Watermelon Fruits Juices — shares topic coverage
- Green and Environmentally Benign Organic Synthesis by Using Fruit Juice as Biocatalyst: A Review — shares topic coverage
- Effect of Different Fruit Juice Media on Bacterial Cellulose Production by Acinetobacter sp. BAN1 and Acetobacter pasteurianus PW1 — shares topic coverage
Article metrics
Real usage data collected on this platform.
51
Page views
0
PDF downloads
19
Outbound clicks
8
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.