Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Conference Object Citation - Scopus: 1Short Wave Ultraviolet Light (uvc) Disinfection of Surface - Inhibition of Alicyclobacillus Acidoterrestris Spores on Agar Medium(Technical Research Center of Finland, 2008) Baysal, Ayşe Handan; Ünlütürk, Sevcan; Ünlütürk, Sevcan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyAlicyclobacillus species are thermoacidophilic spoilage spore-formers found in soil. The spores can survive the normal hot fill processes that are carried out on commercial fruit juices. It seems likely that fruit in contact with soil are susceptible to contamination by Alicyclobacillus. Beverage ingredients e.g. liquid sugar are also a potential contamination sources. Alicyclobacillus has also been isolated from citrus processing lines.Article Citation - WoS: 9Citation - Scopus: 12Effects of Pomegranate and Pomegranate-Apple Blend Juices on the Growth Characteristics of Alicyclobacillus Acidoterrestris Dsm 3922 Type Strain Vegetative Cells and Spores(Elsevier Ltd., 2015) Molva, Çelenk; Baysal, Ayşe Handan; Molva, Çelenk; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe present study examined the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores after inoculation into apple, pomegranate and pomegranate-apple blend juices (10, 20, 40 and 80%, v/v). Also, the effect of sporulation medium was tested using mineral [Bacillus acidoterrestris agar (BATA) and Bacillus acidocaldarius agar (BAA)] and non-mineral containing media [potato dextrose agar (PDA) and malt extract agar (MEA)]. The juice samples were inoculated separately with approximately 105CFU/mL cells or spores from different sporulation media and then incubated at 37°C for 336h. The number of cells decreased significantly with increasing pomegranate juice concentration in the blend juices and storage time (p<0.001). Based on the results, 3.17, 3.53, and 3.72 log cell reductions were observed in 40%, 80% blend and pomegranate juices, respectively while the cell counts attained approximately 7.17logCFU/mL in apple juice after 336h. On the other hand, the cell growth was inhibited for a certain time, and then the numbers started to increase after 72 and 144h in 10% and 20% blend juices, respectively. After 336h, total population among spores produced on PDA, BATA, BAA and MEA indicated 1.49, 1.65, 1.67, and 1.28 log reductions in pomegranate juice; and 1.51, 1.38, 1.40 and 1.16 log reductions in 80% blend juice, respectively. The inhibitory effects of 10%, 20% and 40% blend juices varied depending on the sporulation media used. The results obtained in this study suggested that pomegranate and pomegranate-apple blend juices could inhibit the growth of A. acidoterrestris DSM 3922 vegetative cells and spores.Article Citation - WoS: 38Citation - Scopus: 49Antimicrobial Activity of Grape Seed Extract on Alicyclobacillus Acidoterrestris Dsm 3922 Vegetative Cells and Spores in Apple Juice(Academic Press Inc., 2015) Molva, Çelenk; Baysal, Ayşe Handan; Molva, Çelenk; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe present study evaluated the antimicrobial activity of grape seed extract (GSE) against Alicyclobacillus acidoterrestris vegetative cells and spores in apple juice (pH 3.82, °Brix 11.3) during storage at 37°C. After 336h, reductions in the cell numbers were 3.14, 3.55, 3.8, 4.1, and 4.63 logCFU/mL in the apple juice with 0.23, 0.45, 0.9, 1.8, and 3.6% of GSE, respectively. The Weibull was found to be the best fitted model for cell inactivation kinetics (R2>0.988). Moreover, the spores produced on different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) were treated with GSE (0-1.9%, v/v). While control spores in apple juice without GSE increased by 2.2-2.6logCFU/mL within the first 48h, 0.9% and 1.8% of GSE inhibited the growth from all spore suspensions. Finally, scanning electron microscopy (SEM) indicated that the main target of the GSE may be the membrane of A. acidoterrestris cells leading to leakage of cellular constituents and may prevent the development of spores into vegetative cells. This study highlights the potential use of the by-products of the fruit juice/beverage industry as natural antimicrobials to inhibit the growth of A. acidoterrestris. © 2014 Elsevier Ltd.Article Citation - WoS: 29Citation - Scopus: 31Evaluation of Bioactivity of Pomegranate Fruit Extract Against Alicyclobacillus Acidoterrestris Dsm 3922 Vegetative Cells and Spores in Apple Juice(Academic Press Inc., 2015) Molva, Çelenk; Baysal, Ayşe Handan; Molva, Çelenk; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis research evaluated the antimicrobial activity of commercial pomegranate extract (POMELLA®, PE) against Alicyclobacillus acidoterrestris vegetative cells and spores (approximately 105 log CFU/mL) in apple juice (pH 3.82, °Brix 11.3) during storage at 37°C. After 240h, the cell counts were reduced from the initial log count (CFU/mL) by 2.84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40μg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5-40μg/mL), the control spores increased by 1.9-2.2 log CFU/mL after 336h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A.acidoterrestris vegetative cells and spore germination in the apple juice. © 2015 Elsevier Ltd.Article Citation - WoS: 76Citation - Scopus: 89Uv-C Light Inactivation and Modeling Kinetics of Alicyclobacillus Acidoterrestris Spores in White Grape and Apple Juices(Elsevier Ltd., 2013) Baysal, Ayşe Handan; Molva, Çelenk; Molva, Çelenk; Ünlütürk, Sevcan; Ünlütürk, Sevcan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15min) at constant depth (0.15cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.Article Citation - WoS: 70Citation - Scopus: 88Inactivation Kinetics of Alicyclobacillus Acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation(International Association for Food Protection, 2010) Baysal, Ayşe Handan; Baysal, Ayşe Handan; İçier, Filiz; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe effectiveness of ohmic and conventional heating for reducing spores of Alicyclobacillus acidoterrestris was investigated in commercial pasteurized orange juice. The kinetic parameters (D- and z-values) were determined during ohmic and conventional heating. The effects of temperature (70. 80, and 90 °C) and heating time (0, 10, 15, 20, and 30 min) on inactivation of A. acidoterrestris spores during ohmic heating in orange juice were significant (P < 0.05). For 70°C, the voltage gradient also had an effect on inactivation kinetics. At 30 V/cm, D-values at 70, 80, and 90°C were 58.48, 12.24, and 5.97 min, respectively. D-values at corresponding temperatures for conventionally heated spores were 83.33, 15.11, and 7.84 min, respectively. Results showed significantly higher lethality for spores treated with ohmic heating than for spores treated with conventional heating. Conventional heating was ineffective for pasteurizing orange juice, whereas the maximum ohmic heating treatment applied at 30 V/cm was sufficient to inactivate 5 log units of A. acidoterrestris spores. Copyright ©, International Association for Food Protection.