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Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
상세정보
- 자료유형
- 학위논문 서양
- 최종처리일시
- 20260202104719
- ISBN
- 9798293826339
- DDC
- 641
- 저자명
- Roth, Katerina.
- 서명/저자
- Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
- 발행사항
- [Sl] : Cornell University, 2025
- 발행사항
- Ann Arbor : ProQuest Dissertations & Theses, 2025
- 형태사항
- 131 p
- 주기사항
- Source: Dissertations Abstracts International, Volume: 87-03, Section: B.
- 주기사항
- Advisor: Snyder, Abigail.
- 학위논문주기
- Thesis (Ph.D.)--Cornell University, 2025.
- 초록/해제
- 요약Food spoilage is a major issue leading to waste, lost revenue, and consumer dissatisfaction. Beverages are known to be spoiled by Alicyclobacillus spp., which are extremophilic sporeformers that cannot be killed by traditional pasteurization methods. The spoilage metabolite guaiacol is only produced by a subset of Alicyclobacillus spp. under specific beverage storage conditions, making precise assessment of spoilage risk a priority for beverage and ingredient producers. In Chapter 1, whole genome sequencing and an ANIb cutoff of 95% was used to establish three new species of Alicyclobacillus. One of these, Alicyclobacillus suci, was shown to be a guaiacol producer highly related to Alicyclobacillus acidoterrestris. In Chapter 2, we aimed to uncover genomic determinants of guaiacol production across the genus. Using a genome-wide association study, several of the genes significantly enriched in guaiacol-producing Alicyclobacillus spp. were found to be associated with oxidative stress response. When looking at guaiacol production using a peroxidase colorimetric assay, we found that strains of A. suci produced significantly (p0.01) more guaiacol on average in media than did strains of A. acidoterrestris. Additionally. A. suci and A. fastidiosus genomes each had duplicate copies of vdcC, while only a single copy of vdcC was found in the genomes of A. acidoterrestris, A. acidiphilus, and A. herbarius. The levels of guaiacol produced by A. acidoterrestris and A. suci were investigated further in Chapter 3, but this time in apple juice under industry-relevant storage conditions. A. suci and A. acidoterrestris both produced more guaiacol at 25°C than at 30°C or 40°C, even though growth rate was slower at the lower temperatures. After 14 days, the highest levels of guaiacol in the pH trials were produced at pH 4.0 (A. acidoterrestris) and pH 3.0 (A. suci). Chapter 4 explored ways of assessing Alicyclobacillus contamination in beverages by comparing a newly-developed RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. This study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. This study validated a faster, novel assay which can be utilized by producers to make better decisions about spoilage risk.
- 일반주제명
- Food science
- 일반주제명
- Genetics
- 일반주제명
- Microbiology
- 일반주제명
- Biochemistry
- 키워드
- Alicyclobacillus
- 키워드
- Genomics
- 키워드
- Genotype
- 키워드
- Guaiacol
- 키워드
- Food spoilage
- 키워드
- Thermoacidophile
- 기타저자
- Cornell University Food Science and Technology
- 기본자료저록
- Dissertations Abstracts International. 87-03B.
- 전자적 위치 및 접속
- 로그인 후 원문을 볼 수 있습니다.
MARC
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■1001 ▼aRoth, Katerina.▼0(orcid)0000-0003-0333-0809
■24510▼aUnderstanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
■260 ▼a[Sl]▼bCornell University▼c2025
■260 1▼aAnn Arbor▼bProQuest Dissertations & Theses▼c2025
■300 ▼a131 p
■500 ▼aSource: Dissertations Abstracts International, Volume: 87-03, Section: B.
■500 ▼aAdvisor: Snyder, Abigail.
■5021 ▼aThesis (Ph.D.)--Cornell University, 2025.
■520 ▼aFood spoilage is a major issue leading to waste, lost revenue, and consumer dissatisfaction. Beverages are known to be spoiled by Alicyclobacillus spp., which are extremophilic sporeformers that cannot be killed by traditional pasteurization methods. The spoilage metabolite guaiacol is only produced by a subset of Alicyclobacillus spp. under specific beverage storage conditions, making precise assessment of spoilage risk a priority for beverage and ingredient producers. In Chapter 1, whole genome sequencing and an ANIb cutoff of 95% was used to establish three new species of Alicyclobacillus. One of these, Alicyclobacillus suci, was shown to be a guaiacol producer highly related to Alicyclobacillus acidoterrestris. In Chapter 2, we aimed to uncover genomic determinants of guaiacol production across the genus. Using a genome-wide association study, several of the genes significantly enriched in guaiacol-producing Alicyclobacillus spp. were found to be associated with oxidative stress response. When looking at guaiacol production using a peroxidase colorimetric assay, we found that strains of A. suci produced significantly (p0.01) more guaiacol on average in media than did strains of A. acidoterrestris. Additionally. A. suci and A. fastidiosus genomes each had duplicate copies of vdcC, while only a single copy of vdcC was found in the genomes of A. acidoterrestris, A. acidiphilus, and A. herbarius. The levels of guaiacol produced by A. acidoterrestris and A. suci were investigated further in Chapter 3, but this time in apple juice under industry-relevant storage conditions. A. suci and A. acidoterrestris both produced more guaiacol at 25°C than at 30°C or 40°C, even though growth rate was slower at the lower temperatures. After 14 days, the highest levels of guaiacol in the pH trials were produced at pH 4.0 (A. acidoterrestris) and pH 3.0 (A. suci). Chapter 4 explored ways of assessing Alicyclobacillus contamination in beverages by comparing a newly-developed RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. This study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. This study validated a faster, novel assay which can be utilized by producers to make better decisions about spoilage risk.
■590 ▼aSchool code: 0058.
■650 4▼aFood science
■650 4▼aGenetics
■650 4▼aMicrobiology
■650 4▼aBiochemistry
■653 ▼aAlicyclobacillus
■653 ▼aGenomics
■653 ▼aGenotype
■653 ▼aGuaiacol
■653 ▼aFood spoilage
■653 ▼aThermoacidophile
■690 ▼a0359
■690 ▼a0369
■690 ▼a0410
■690 ▼a0487
■71020▼aCornell University▼bFood Science and Technology.
■7730 ▼tDissertations Abstracts International▼g87-03B.
■790 ▼a0058
■791 ▼aPh.D.
■792 ▼a2025
■793 ▼aEnglish
■85640▼uhttp://www.riss.kr/pdu/ddodLink.do?id=T17358560▼nKERIS▼z이 자료의 원문은 한국교육학술정보원에서 제공합니다.
