The Efficacy of Antimicrobials for the Control of Alicyclobacillus acidoterrestris in Fruit and Vegetable Juices
| dc.contributor.author | Hartman, Angela Danielle | en |
| dc.contributor.committeechair | Williams, Robert C. | en |
| dc.contributor.committeemember | Sumner, Susan S. | en |
| dc.contributor.committeemember | Zoecklein, Bruce W. | en |
| dc.contributor.department | Food Science and Technology | en |
| dc.date.accessioned | 2014-03-14T20:40:30Z | en |
| dc.date.adate | 2003-07-03 | en |
| dc.date.available | 2014-03-14T20:40:30Z | en |
| dc.date.issued | 2003-06-12 | en |
| dc.date.rdate | 2004-07-03 | en |
| dc.date.sdate | 2003-06-25 | en |
| dc.description.abstract | The efficacy of antimicrobials for control of A. acidoterrestris spoilage in juices was analyzed. Apple and tomato juices were inoculated with 4 log spores/ml. Antimicrobials were added at: 1000, 500 and 250 ppm (sodium benzoate, potassium sorbate, and sodium metabisulfite); 500, 250, and 125 ppm (cinnamic acid, dimethyl dicarbonate, and ascorbic acid); 125, 75 and 25 ppm (lysozyme); and 5, 3, and 1 IU/ml (nisin). In apple juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction in log CFU/ml): lysozyme - all levels and nisin - 5 IU/ml (5.1), nisin - 3 IU/ml (4.2), cinnamic acid - 125 ppm (3.1), cinnamic acid - 250 ppm (2.6), potassium sorbate - 250ppm (2.5), nisin - 1 IU/ml (2.4), potassium sorbate - 500 and 1,000 ppm (2.3), dimethyl dicarbonate - 500 ppm (1.9), cinnamic acid - 500 ppm (1.4). In tomato juice, A. acidoterrestris population reductions were caused by the following antimicrobials (reduction log CFU/ml): nisin - all levels and lysozyme - 125 ppm and 75 ppm (4.4), lysozyme - 25 ppm (3.8), potassium sorbate - 500 ppm (2.6), cinnamic acid - 500 ppm (2.5), cinnamic acid - 250 ppm (2.4), cinnamic acid - 125 ppm (2.1), potassium sorbate - 1,000 ppm (1.9), and potassium sorbate - 250 ppm (1.6). Antimicrobial treatments: nisin - ≥ 1 IU/ml, lysozyme - ≥ 25 ppm, cinnamic acid - ≥ 125 ppm, and potassium sorbate - ≥ 250 ppm may be appropriate controls to prevent A. acidoterrestris spoilage in juices or juice containing beverages. | en |
| dc.description.degree | Master of Science | en |
| dc.identifier.other | etd-06252003-133915 | en |
| dc.identifier.sourceurl | http://scholar.lib.vt.edu/theses/available/etd-06252003-133915/ | en |
| dc.identifier.uri | http://hdl.handle.net/10919/33739 | en |
| dc.publisher | Virginia Tech | en |
| dc.relation.haspart | hartmanthesis.pdf | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | juices | en |
| dc.subject | Alicyclobacillus acidoterrestris | en |
| dc.subject | antimicrobials | en |
| dc.title | The Efficacy of Antimicrobials for the Control of Alicyclobacillus acidoterrestris in Fruit and Vegetable Juices | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | Food Science and Technology | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | Master of Science | en |
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