Alicyclobacillus

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Alicyclobacillus
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Bacillales
Family: Alicyclobacillaceae
Genus: Alicyclobacillus
Wisotzkey 1992
Type species
Alicyclobacillus acidocaldarius
(Darland & Brock 1971) Wisotzkey 1992 [1]
Species

See text

Alicyclobacillus is a genus of Gram-variable, rod-shaped, spore-forming bacteria. The bacteria are able to grow in acidic conditions, while the spores are able to survive typical pasteurization procedures.

Contents

Overview

Alicyclobacilli are strictly aerobic, acidophilic, mesophilic to thermophilic, soil-dwelling organisms. [2] Alicyclobacilli are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores; [3] Alicyclobacillus species can have a D95-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C to kill 90% of spores). [4] When a product is spoiled by Alicyclobacillus, the juice products develop a disinfectant-like odor and/or flavor (due to guaiacol production), but the bacteria do not cause swelling of the package or discoloration of the product, [4] nor is it pathogenic to humans. [5] Alicyclobacilli have been implicated in spoilages of pear, orange, peach, mango, and white grape juice, fruit juice blends, and tomato products. [6] Not all Alicyclobacilli produce guaiacol, and thus not all species are of spoilage concern. [7] A. consociatus and A. pohliae were originally classified in genus Alicyclobacillus, but were later reclassified into the novel genus Effusibacillus in 2014. [8]

Most Alicyclobacillus species optimally grow in the 40-55 °C range. [9] The exceptions include A. acidocaldarius (65 °C), [9] A. aeris (30 °C), [10] A. disulfidooxidans (35 °C), [11] [12] and A. ferrooxydans (28 °C). [13] A. acidocaldarius is the most thermotolerant, as is able to grow in temperatures up to 70 °C. [9] A. disulfidooxidans is the only psychrotroph, being able to grow at 4 °C. [11] [12] Most species can grow in the pH 2.0-6.0 range, and none have been shown to grow above pH 6.5. [9] A. disulfidooxidans is the most acid-tolerant, and can grow at pH 0.5. [11] [12]

Background

The first Alicyclobacillus species was isolated in 1967 from hot springs, and was named Bacillus acidocaldarius. However, it was not until 1982 that the organisms were implicated in the spoilage of apple juice. The next outbreak occurred in 1994, and based on 16S rRNA studies, a separate genus was proposed. [4] The genus name derives from ω-alicyclic fatty acids as the major component in the cellular membrane, and to reflect the previous classification as Bacillus . [9] A. acidoterrestris is considered the most important spoilage species within the genus Alicyclobacillus, [14] but A. acidocaldarius,A. pomorum, and A. herbarius have also been isolated from spoiled product. [15] Soil is a common habitat for species of Alicyclobacillus, and is likely the source for contamination of food products. [9]

Impact

The canning industry works under the assumption that bacterial spores will not germinate at pH values below 4.6, and that acid-tolerant organisms are not very heat resistant. In this case, a low heat pasteurization process is applicable. However, the emergence of Alicyclobacillus as a spoilage organism has led some researchers to advocate using A. acidoterrestris as the reference organism to design pasteurization processes for high acid foods, just as the thermal death time of Clostridium botulinum was used to design the sterilization process for low acid canned foods. [16] High-pressure processing has been shown to be effective at inactivating A. acidoterrestris spores in orange juice. [17] One survey of 8556 samples of fruit and vegetable juices found Alicyclobacillus in 13% of samples, [18] while another study found Alicyclobacillus in 6% out of 180 samples, [19] and another found the bacteria in 14% out of 75 samples. [4]

In The Netherlands in 2013, contamination of raspberry with Alicyclobacillus in pasteurized juices led to a public recall after consumers complained about bad taste and odor. [20]

Phylogeny

16S rRNA based LTP_08_2023 [21] [22] [23] 120 marker proteins based GTDB 08-RS214 [24] [25] [26]
Alicyclobacillus

A. herbarius Goto et al. 2002

A. kakegawensis Goto et al. 2007

A. shizuokensis Goto et al. 2007

A. cellulosilyticus Kusube et al. 2014

A. macrosporangiidus Goto et al. 2007

A. cycloheptanicus (Deinhard et al. 1988) Wisotzkey et al. 1992

A. aeris Guo et al. 2009

A. contaminans Goto et al. 2007

A. pomorum Goto et al. 2003

A. ferrooxydans Jiang et al. 2008

A. curvatusJiang et al. 2022

A. mengziensisJiang et al. 2022

A. disulfidooxidans (Dufresne et al. 1996) Karavaiko et al. 2005

A. montanus Lopez et al. 2018

A. tengchongensis Kim et al. 2016

A. tolerans Karavaiko et al. 2005

A. vulcanalis Simbahan, Drijber & Blum 2004

A. acidocaldarius (Darland & Brock 1971) Wisotzkey et al. 1992

"A. fructus" Roth et al. 2021

A. acidocaldarius rittmanniiNicolaus et al. 2002

A. maliMatsubara et al. 2002 ex Roth et al. 2021

A. sendaiensis Tsuruoka et al. 2003

A. hesperidum Albuquerque et al. 2000

A. sacchari Goto et al. 2007

A. acidiphilus Matsubara et al. 2002

A. acidoterrestris (Deinhard et al. 1988) Wisotzkey et al. 1992

"A. suci" Roth et al. 2021

A. fastidiosus Goto et al. 2007

A. dauci Nakano et al. 2015

A. fodiniaquatilis Zhang et al. 2015

See also

Related Research Articles

The Alicyclobacillaceae are a family of Gram-positive bacteria. All members of this family are aerobic and form endospores.

Acidophiles or acidophilic organisms are those that thrive under highly acidic conditions. These organisms can be found in different branches of the tree of life, including Archaea, Bacteria, and Eukarya.

Alicyclobacillus contaminans is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated during a survey from both orange juice, and soil in Fuji City, Japan. The species was first described in 2007, and the name is derived from the Latin contaminans (contaminating).

Alicyclobacillus fastidiosus is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated from apple juice. The species was first described in 2007, and the name refers to the fastidious nature of the organism; the bacteria would start to die off after 7 days when plated on typical agar for isolating Alicyclobacillus. Additionally, the species produced fewer spores than other members of its genus, and took much longer to produce the spores.

Alicyclobacillus macrosporangiidus is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated from soil in a crop field in Fujieda, Japan. The species was first described in 2007, and the name is derived from the Latin macros (big) and sporangium (sporangia), referring to the large spores produced by the organism.

Alicyclobacillus cycloheptanicus is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated from soil. The species was originally classified as Bacillus cycloheptanicus in 1987, but further 16S rRNA studies found that the species belonged in the newly created genus Alicyclobacillus. The species name refers ω-cycloheptane fatty acids in the cell membrane.

Alicyclobacillus acidocaldarius is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic, thermophilic, and produce endospores. The first identified strains of A. acidocaldarius were from geysers in Yellowstone National Park and fumerole soil in Hawaii Volcano National Park. The species was originally classified as Bacillus acidocaldarius in 1971, but further 16S rRNA studies found that the species belonged in the newly created genus Alicyclobacillus. The species name is derived from the Latin acidum (acid) and caldarius, referring to the acidic and high temperature environments from which it was first isolated. Thomas D. Brock was one of the researchers who first categorized the species; his discovery of Thermus aquaticus allowed for other researchers to discover Taq polymerase and polyermase chain reaction (PCR).

Alicyclobacillus acidoterrestris is a species of Gram positive, strictly aerobic, bacterium. The bacteria are acidophilic and produce endospores. It was first isolated from soil. The species was originally classified as Bacillus acidoterrestris in 1987, but further 16S rRNA studies found that the species belonged in the newly created genus Alicyclobacillus. The species name is derived from the Latin acidum (acid) and terrestris, referring to its acidophilic nature and that it was isolated from soil.

Effusibacillus is a genus of Gram-positive, rod-shaped, aerobic, spore-forming bacteria.

Effusibacillus lacus is a species of Gram positive, facultatively anaerobic, thermophilic bacterium. The cells are rod-shaped and form spores. It was first isolated from freshwater lake sediment from Lake Mizugaki, Japan. The species name is derived from lacus.

Effusibacillus pohliae is a species of Gram positive, aerobic, thermophilic bacterium. The cells are rod-shaped and form spores. It was first isolated from Mount Melbourne, Antarctica. The species is named after the genus of Pohlia nutans, a species of moss that was colonizing the area where the type strain was isolated. E. pohliae has also been isolated from a geothermal heat pump in South Korea.

Margalitia is a genus of gram-positive or gram-variable rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Margalitia shackletonii.

Niallia is a genus of Gram-Positive rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Niallia circulans.

<span class="mw-page-title-main">Priestia</span> Genus of bacteria

Priestia is a genus of mostly Gram-positive, rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Priestia megaterium.

Robertmurraya is a genus of mostly Gram-Positive rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Robertmurraya siralis.

Schinkia is a genus of Gram-positive rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Schinkia azotoformans.

Siminovitchia is a genus of Gram-Positive or Gram-negative rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Siminovitchia fortii.

Weizmannia is a genus of Gram-Positive rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Weizmannia coagulans.

Alkalicoccus is a genus of Gram-Positive rod-shaped bacteria in the family Bacillaceae from the order Bacillales. The type species of this genus is Alkalicoccus saliphilus.

<i>Sphingomonas aliaeris</i> Species of bacterium

Sphingomonas aliaeris is a rod-shaped, strictly aerobic, Gram-negative, non-spore-forming, red-orange-pigmented species of bacteria, which has been isolated primarily from pork steak packed under CO2-enriched modified atmosphere. Its name derives from Latin alius (for “other”) and aer (for “air” or “atmosphere”). It was identified to be a potential food spoilage organism, which is non-pathogenic to humans.

References

  1. ↑ Parte, A.C. "Alicyclobacillus". LPSN .
  2. ↑ Chang, Su-Sen; Kang, Dong-Hyun (29 September 2008). "Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures". Critical Reviews in Microbiology. 30 (2): 55–74. doi:10.1080/10408410490435089. PMID   15239380.
  3. ↑ Alicyclobacillus, the Beverage Industry and the BioSys Rapid Microbiology. Retrieved 2010-12-22
  4. 1 2 3 4 Eiroa, M. E. U.; Junqueira, V. C. A.; Schmidt, F. L. (August 1999). "Alicyclobacillus in Orange Juice: Occurrence and Heat Resistance of Spores". Journal of Food Protection. 62 (8): 883–886. doi: 10.4315/0362-028X-62.8.883 . PMID   10456741.
  5. ↑ Silva, Filipa V.M; Gibbs, Paul (February 2001). "Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes". Trends in Food Science & Technology. 12 (2): 68–74. doi:10.1016/S0924-2244(01)00070-X. hdl: 10400.15/4383 .
  6. ↑ Groenewald, W; Gouws, P; Witthuhn, R (February 2009). "Isolation, identification and typification of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius strains from orchard soil and the fruit processing environment in South Africa". Food Microbiology. 26 (1): 71–76. doi:10.1016/j.fm.2008.07.008. PMID   19028308.
  7. ↑ Chang, S.S.; Park, S.H.; Kang, D.H. (June 2013). "Development of novel agar media for isolating guaiacol producing Alicyclobacillus spp". International Journal of Food Microbiology. 164 (1): 1–6. doi:10.1016/j.ijfoodmicro.2013.03.015. PMID   23587706.
  8. ↑ Watanabe, M.; Kojima, H.; Fukui, M. (23 May 2014). "Proposal of Effusibacillus lacus gen. nov., sp. nov., and reclassification of Alicyclobacillus pohliae as Effusibacillus pohliae comb. nov. and Alicyclobacillus consociatus as Effusibacillus consociatus comb. nov". International Journal of Systematic and Evolutionary Microbiology. 64 (Pt 8): 2770–2774. doi: 10.1099/ijs.0.055814-0 . PMID   24860109. S2CID   45473585.
  9. 1 2 3 4 5 6 Pornpukdeewattana, Soisuda; Jindaprasert, Aphacha; Massa, Salvatore (7 February 2019). "Alicyclobacillus spoilage and control - a review". Critical Reviews in Food Science and Nutrition. 60 (1): 108–122. doi:10.1080/10408398.2018.1516190. PMID   30729793.
  10. ↑ Guo, X; You, X.-Y; Liu, L.-J; Zhang, J.-Y; Liu, S.-J; Jiang, C.-Y (2009). "Alicyclobacillus aeris sp. nov., a novel ferrous- and sulfur-oxidizing bacterium isolated from a copper mine". International Journal of Systematic and Evolutionary Microbiology. 59 (10): 2415–2420. doi: 10.1099/ijs.0.008870-0 . PMID   19622665.
  11. 1 2 3 Dufresne, S; Bousquet, J; Boissinot, M; Guay, R (1996). "Sulfobacillus disulfidooxidans sp. nov., a New Acidophilic, Disulfide-Oxidizing, Gram-Positive, Spore-Forming Bacterium". International Journal of Systematic Bacteriology. 46 (4): 1056–1064. doi: 10.1099/00207713-46-4-1056 . PMID   8863435.
  12. 1 2 3 Karavaiko, G. I (2005). "Reclassification of 'Sulfobacillus thermosulfidooxidans subsp. Thermotolerans' strain K1 as Alicyclobacillus tolerans sp. nov. And Sulfobacillus disulfidooxidans Dufresne et al. 1996 as Alicyclobacillus disulfidooxidans comb. Nov., and emended description of the genus Alicyclobacillus". International Journal of Systematic and Evolutionary Microbiology. 55 (2): 941–947. doi: 10.1099/ijs.0.63300-0 . PMID   15774689.
  13. ↑ Jiang, C.-Y; Liu, Y; Liu, Y.-Y; You, X.-Y; Guo, X; Liu, S.-J (2008). "Alicyclobacillus ferrooxydans sp. nov., a ferrous-oxidizing bacterium from solfataric soil". International Journal of Systematic and Evolutionary Microbiology. 58 (12): 2898–2903. doi: 10.1099/ijs.0.2008/000562-0 . PMID   19060079.
  14. ↑ Spinelli, A. C. N. F.; Sant'Ana, A. S.; Rodrigues-Junior, S.; Massaguer, P. R. (2 October 2009). "Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice". Applied and Environmental Microbiology. 75 (23): 7409–7416. doi:10.1128/AEM.01400-09. PMC   2786409 . PMID   19801469.
  15. ↑ McKnight, I.C.; Eiroa, M.N.U.; Sant’Ana, A.S.; Massaguer, P.R. (December 2010). "Alicyclobacillus acidoterrestris in pasteurized exotic Brazilian fruit juices: Isolation, genotypic characterization and heat resistance". Food Microbiology. 27 (8): 1016–1022. doi: 10.1016/j.fm.2010.06.010 . PMID   20832679.
  16. ↑ Silva, F. V. M.; Gibbs, P. (10 August 2010). "Target Selection in Designing Pasteurization Processes for Shelf-Stable High-Acid Fruit Products". Critical Reviews in Food Science and Nutrition. 44 (5): 353–360. doi:10.1080/10408690490489251. PMID   15540648.
  17. ↑ Silva, Filipa V.M.; Tan, Eng Keat; Farid, Mohammed (October 2012). "Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice". Food Microbiology. 32 (1): 206–211. doi:10.1016/j.fm.2012.04.019. PMID   22850395.
  18. ↑ Oteiza, Juan Martìn; Ares, Gastón; Sant'Ana, Anderson S.; Soto, Silvina; Giannuzzi, Leda (December 2011). "Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: Results of a 14-year survey". International Journal of Food Microbiology. 151 (2): 229–234. doi:10.1016/j.ijfoodmicro.2011.09.004. PMID   21962940.
  19. ↑ Danyluk, Michelle D.; Friedrich, Loretta M.; Jouquand, Celine; Goodrich-Schneider, Renee; Parish, Mickey E.; Rouseff, Russell (May 2011). "Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates". Food Microbiology. 28 (3): 472–477. doi:10.1016/j.fm.2010.10.008. PMID   21356453.
  20. ↑ Graanoogst, Audrey. (2013-09-19) Contaminated fruit juice Wicky recalled. NLTimes.nl. Retrieved 2014-05-03.
  21. ↑ "The LTP" . Retrieved 20 November 2023.
  22. ↑ "LTP_all tree in newick format" . Retrieved 20 November 2023.
  23. ↑ "LTP_08_2023 Release Notes" (PDF). Retrieved 20 November 2023.
  24. ↑ "GTDB release 08-RS214". Genome Taxonomy Database . Retrieved 10 May 2023.
  25. ↑ "bac120_r214.sp_label". Genome Taxonomy Database . Retrieved 10 May 2023.
  26. ↑ "Taxon History". Genome Taxonomy Database . Retrieved 10 May 2023.
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