UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices

作者：Baysal Ayse Handan^*; Molva Celenk; Unluturk Sevcan

来源：International Journal of Food Microbiology, 2013, 166(3): 494-498.

DOI：10.1016/j.ijfoodmicro.2013.08.015

• Alicyclobacillus acidoterrestris
• Short wave ultraviolet light
• UV-C
• Inactivation
• Apple juice
• White grape juice

In 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 0.38 mW/cm(2)) and exposure time (0, 3, 5, 7, 10, 12 and 15 min) at constant depth (0.15 cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31 mW/cm(2). 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.

• 出版日期2013-9-16