Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice
<p><strong>Background and Objectives:</strong> Microbial spoilage of juices and industries related with Alicyclobacillus are considerable international issues. This spore-forming bacterium causes changes in juices odor and taste. The isolation and identification of Alicyclobacillus...
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| Format: | Article |
| Language: | English |
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Shahid Behehsti University of Medical Sciences
2016-10-01
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| Series: | Applied Food Biotechnology |
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| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/13429 |
| _version_ | 1818506142808014848 |
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| author | Hamid Reza Akhbariyoon Maryam Mirbagheri Giti Emtiazi |
| author_facet | Hamid Reza Akhbariyoon Maryam Mirbagheri Giti Emtiazi |
| author_sort | Hamid Reza Akhbariyoon |
| collection | DOAJ |
| description | <p><strong>Background and Objectives:</strong> Microbial spoilage of juices and industries related with Alicyclobacillus are considerable international issues. This spore-forming bacterium causes changes in juices odor and taste. The isolation and identification of Alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage bacterium in HACCP (Hazard analysis and critical control points ) manner.</p><p><strong>Materials and Methods:</strong> A thermo-acidophilic, non-pathogenic and sporeforming bacterium was isolated from mango juice. Preliminary identification of the isolates was based on morphological, biochemical and physiological properties. Identification at species level was made by PCR amplification. The influence of temperature in the range of 25-65°C in the growth of bacterium and in the range of 80-120°C in spore-resistant and heat resistant proteins was investigated and compared with other spore producing bacteria.</p><p><strong>Results and Conclusion:</strong> Phylogenetic analysis of the 16S rRNA gene sequencing indicated that the isolated strain constituted a distinct lineage in the Alicyclobacillus cluster and submitted to NCBI with access number Alicyclobacillus HRM-5 KM983424.1. The spores resisted 110°C for 3 h, and produced 28% dipicolinic acid more comparable to Bacillus licheniformis. Also they could produce 0.69 mg heat resistance protein after 1.5 h treatment in 100°C. The results showed that this strain could have biotechnological applications.</p><p><strong>Conflict of interests:</strong> The authors declare no conflict of interest.</p> |
| first_indexed | 2024-12-10T22:00:31Z |
| format | Article |
| id | doaj.art-a52826620d224040acc3a30f3b4bea2a |
| institution | Directory Open Access Journal |
| issn | 2345-5357 2423-4214 |
| language | English |
| last_indexed | 2024-12-10T22:00:31Z |
| publishDate | 2016-10-01 |
| publisher | Shahid Behehsti University of Medical Sciences |
| record_format | Article |
| series | Applied Food Biotechnology |
| spelling | doaj.art-a52826620d224040acc3a30f3b4bea2a2022-12-22T01:31:54ZengShahid Behehsti University of Medical SciencesApplied Food Biotechnology2345-53572423-42142016-10-01342702747663Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango JuiceHamid Reza Akhbariyoon0Maryam Mirbagheri1Giti Emtiazi2Department of Biology, Faculty of Science, University of Isfahan, Isfahan 81746-73696, IranDepartment of biology,University of Ashrafi Isfahani, Isfahan, IranDepartment of Biology, Faculty of Science, University of Isfahan, Isfahan 81746-73696, Iran<p><strong>Background and Objectives:</strong> Microbial spoilage of juices and industries related with Alicyclobacillus are considerable international issues. This spore-forming bacterium causes changes in juices odor and taste. The isolation and identification of Alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage bacterium in HACCP (Hazard analysis and critical control points ) manner.</p><p><strong>Materials and Methods:</strong> A thermo-acidophilic, non-pathogenic and sporeforming bacterium was isolated from mango juice. Preliminary identification of the isolates was based on morphological, biochemical and physiological properties. Identification at species level was made by PCR amplification. The influence of temperature in the range of 25-65°C in the growth of bacterium and in the range of 80-120°C in spore-resistant and heat resistant proteins was investigated and compared with other spore producing bacteria.</p><p><strong>Results and Conclusion:</strong> Phylogenetic analysis of the 16S rRNA gene sequencing indicated that the isolated strain constituted a distinct lineage in the Alicyclobacillus cluster and submitted to NCBI with access number Alicyclobacillus HRM-5 KM983424.1. The spores resisted 110°C for 3 h, and produced 28% dipicolinic acid more comparable to Bacillus licheniformis. Also they could produce 0.69 mg heat resistance protein after 1.5 h treatment in 100°C. The results showed that this strain could have biotechnological applications.</p><p><strong>Conflict of interests:</strong> The authors declare no conflict of interest.</p>http://journals.sbmu.ac.ir/afb/article/view/13429Alicyclobacillus, Spore, Dipicolinic acid, Heat resistance, Mango |
| spellingShingle | Hamid Reza Akhbariyoon Maryam Mirbagheri Giti Emtiazi Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice Applied Food Biotechnology Alicyclobacillus, Spore, Dipicolinic acid, Heat resistance, Mango |
| title | Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice |
| title_full | Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice |
| title_fullStr | Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice |
| title_full_unstemmed | Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice |
| title_short | Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice |
| title_sort | isolation and identification of alicyclobacillus with high dipicolinic acid and heat resistant proteins from mango juice |
| topic | Alicyclobacillus, Spore, Dipicolinic acid, Heat resistance, Mango |
| url | http://journals.sbmu.ac.ir/afb/article/view/13429 |
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