Bovicin HC5 and nisin reduce cell viability and the thermal resistance of Alicyclobacillus acidoterrestris endospores in fruit juices

BACKGROUND Alicyclobacillus acidoterrestris is an important thermoacidophilic spore-forming bacterium in fruit-juice deterioration, and alternative non-thermal methods have been investigated to control fruit juice spoilage. This work aimed to evaluate the capacity of bovicin HC5 and nisin to inhibit the growth of vegetative cells and reduce the thermal resistance of endospores of A. acidoterrestris inoculated (10(7) CFU mL(-1)) in different fruit juices. The number of viable cells was determined after 12 h incubation at 43 degrees C in the presence and absence of nisin or bovicin HC5 (10-100 AU mL(-1)). The exposure time (min) required to kill 90% of the initial population (reduction of one log factor) at 90 oC (D-90oC) was used to assess the thermal resistance of A. acidoterrestris endospores exposed (80 AU mL(-1)) or non-exposed to the bacteriocins. Additionally, the effect of bovicin and nisin on the morphology and cell structure of A. acidoterrestris was evaluated by atomic force microscopy (AFM). RESULTS Bovicin HC5 and nisin were bactericidal against A. acidoterrestris inoculated in fruit juices and reduced the D-90 degrees C values up to 30-fold. AFM topographical images revealed substantial structural changes in the cellular framework of vegetative cells upon treatment with bovicin HC5 or nisin. CONCLUSIONS These results emphasize the potential application of lantibiotics as additional hurdles in food processing to control thermoacidophilic spoilage bacteria in fruit juices. (c) 2022 Society of Chemical Industry.

Automated summary

The study found that bovicin HC5 and nisin had bactericidal effects on A. acidoterrestris in fruit juices and reduced the D-90 degrees C values by up to 30-fold. Atomic force microscopy revealed substantial structural changes in the cellular framework of A. acidoterrestris vegetative cells treated with bovicin HC5 or nisin.