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Related Experiment Videos

[Isolation and identification Alicyclobacillus from concentrated apple juice processing].

Shi-Qiong Chen1, Xiao-Song Hu, Wei-Ni Shi

  • 1College of Food Science and Nutrition Engineering, China Agriculture University, Beijing 100083, China. shiqiongchen@sohu.com

Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|August 23, 2005
PubMed
Summary

Forty-five apple juice bacteria strains, acid-tolerant and heat-resistant, were identified. Molecular and phenotypic analyses confirmed seven novel Alicyclobacillus species, expanding bacterial diversity knowledge.

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Area of Science:

  • Microbiology
  • Food Science
  • Bacteriology

Context:

  • Forty-five bacterial strains were isolated from concentrated apple juice.
  • All isolates demonstrated acid tolerance (growth at pH 4.0) but not neutral pH tolerance (no growth at pH 7.0).
  • Heat resistance tests classified 38 strains based on spore-forming times.

Purpose:

  • To characterize and identify bacterial strains isolated from concentrated apple juice.
  • To differentiate and classify isolates using molecular (16S rDNA PCR-RFLP) and phenotypic analyses.
  • To determine if any isolates represent novel species within the Alicyclobacillus genus.

Summary:

  • 38 of 45 strains were grouped by spore-forming times at 45°C, with 33 matching reference strain DSM 3922 (spores within 48h).

Related Experiment Videos

  • 16S rDNA PCR-RFLP analysis identified 7 unknown strains distinct from 5 reference strains.
  • Phenotypic testing (19 characteristics) corroborated RFLP results, confirming the 7 strains as new Alicyclobacillus species.

    • Impact:

    • Identifies novel bacterial species, expanding the known diversity of the Alicyclobacillus genus.
    • Provides valuable data for food microbiology, particularly concerning microbial spoilage and safety in acidic food products.
    • Contributes to the understanding of bacterial adaptation to acidic environments and heat resistance mechanisms.