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Control of the growth of Alicyclobacillus acidoterrestris in industrialized orange juice using rosemary essential oil and nisin
Author(s) -
Silva D.A.M.,
Fernandes M.S.,
Endo E.H.,
Vital A.C.P.,
Britta E.A.,
Favero M.E.,
Castro J.C.,
MatumotoPintro P.T.,
Dias Filho B.P.,
Nakamura C.V.,
Machinski Junior M.,
Mikcha J.M.G.,
Abreu Filho B.A.
Publication year - 2021
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.13385
Subject(s) - nisin , orange juice , food science , essential oil , orange (colour) , chemistry , antimicrobial , spore , antioxidant , minimum inhibitory concentration , microbiology and biotechnology , biology , biochemistry
The use of rosemary essential oil (RO) and its combination with nisin (RO+N) in preventing the multiplication of Alicyclobacillus acidoterrestris in orange juice was evaluated. The minimum inhibitory and bactericidal concentrations (MIC and MBC) for RO were both 125 μg ml −1 while RO+N displayed a synergistic effect. The use of RO and RO+N at concentrations of 1, 4 and 8× MIC in orange juice for 96 h was evaluated in terms of their sporicidal effectiveness. With regard to the action against A. acidoterrestris spores, RO at 8× MIC was sporostatic, whereas RO+N at 1× MIC was sporicidal. Morphological changes in the structure of the micro‐organism after treatment were also observed by microscopy. Furthermore, flow cytometric analysis showed that most cells were damaged or killed after treatment. In general, the antioxidant activity after addition of RO+N decreased with time. The results demonstrate that using the combination of RO and nisin can prevent the A. acidoterrestris growth in orange juice.