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Implementation of Phenotypic Methods...

Fernandes, Ana Filipa Pato Machado,

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Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus // Ana Filipa Pato Machado Fernandes.
Author:	Fernandes, Ana Filipa Pato Machado,
Description:	1 electronic resource (95 pages)
Notes:	Source: Masters Abstracts International, Volume: 85-11.
Contained By:	Masters Abstracts International85-11.
Subject:	Membranes. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31019035
ISBN:	9798382699097

Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus /
Fernandes, Ana Filipa Pato Machado,

Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus /Ana Filipa Pato Machado Fernandes. - 1 electronic resource (95 pages)

Source: Masters Abstracts International, Volume: 85-11.

The food industry has recurrently been facing several quality-associated issues that harm brand reputation and consumer confidence. Bacteria of the genus Alicyclobacillus have been identified as one of the responsible microorganisms for spoilage events in fruit and vegetable-based products. Alicyclobacillusare endospore-forming bacteria that can produce off-flavours and unpleasant odours. These bacteria represent an economical threat to the food industry since their endospores can survive commercial pasteurization processes, as well as germinate and grow in acidic food environments (e.g., fruit juices and tomato pulps).Consumers usually describe the off-flavours and off-odours of the affected products as medicinal, disinfectant-like, antiseptic, smoky, and hammy. The phenolic compounds associated with these taste and smell alterations have been identified as guaiacol and two halophenols: 2,6-dichlorophenol (2,6-DCP) and 2,6-dibromophenol (2,6-DBP). As guaiacol is considered the main offensive off-flavour, studying guaiacol-producing Alicyclobacillusstrains remains relevant. Therefore, implementing a platform to phenotypically characterize these strains will set in place the tools to collect the necessary data to advance the knowledge on this genus.For this reason, in this work, a group of phenotypical methods were tested and optimized with the aim of implementing them in the laboratory where this research was performed. Thus providing a base protocol that can be applied to Alicyclobacillus strains that are isolated in the laboratory itself or from spoilage events pointed out by food companies. These methods allowed to elucidate microbial behaviours related to guaiacol production in different Alicyclobacillusstrains and isolates from Portuguese food products.

English

ISBN: 9798382699097Subjects--Topical Terms:

1531702
Membranes.

Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus /
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100 1 $a Fernandes, Ana Filipa Pato Machado, $e author. $3 3828273
245 1 0 $a Implementation of Phenotypic Methods to Characterize Guaiacol-Producing Strains of Alicyclobacillus' Genus / $c Ana Filipa Pato Machado Fernandes.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2022
300 $a 1 electronic resource (95 pages)
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500 $a Source: Masters Abstracts International, Volume: 85-11.
500 $a Advisors: Gaspar, Frederic Bustos; de Oliveira Barreto GoulaoCrespo, Maria Teresa Ferreira Committee members: Filipe, Sergio Joaquim Raposo; Torres, Cristiana Andreia Vieira.
502 $b M.S. $c Universidade NOVA de Lisboa (Portugal) $d 2022.
520 $a The food industry has recurrently been facing several quality-associated issues that harm brand reputation and consumer confidence. Bacteria of the genus Alicyclobacillus have been identified as one of the responsible microorganisms for spoilage events in fruit and vegetable-based products. Alicyclobacillusare endospore-forming bacteria that can produce off-flavours and unpleasant odours. These bacteria represent an economical threat to the food industry since their endospores can survive commercial pasteurization processes, as well as germinate and grow in acidic food environments (e.g., fruit juices and tomato pulps).Consumers usually describe the off-flavours and off-odours of the affected products as medicinal, disinfectant-like, antiseptic, smoky, and hammy. The phenolic compounds associated with these taste and smell alterations have been identified as guaiacol and two halophenols: 2,6-dichlorophenol (2,6-DCP) and 2,6-dibromophenol (2,6-DBP). As guaiacol is considered the main offensive off-flavour, studying guaiacol-producing Alicyclobacillusstrains remains relevant. Therefore, implementing a platform to phenotypically characterize these strains will set in place the tools to collect the necessary data to advance the knowledge on this genus.For this reason, in this work, a group of phenotypical methods were tested and optimized with the aim of implementing them in the laboratory where this research was performed. Thus providing a base protocol that can be applied to Alicyclobacillus strains that are isolated in the laboratory itself or from spoilage events pointed out by food companies. These methods allowed to elucidate microbial behaviours related to guaiacol production in different Alicyclobacillusstrains and isolates from Portuguese food products.
520 $a A industria alimentar tem enfrentado, repetidamente, varias questoes associadas a qualidade, que prejudicam a reputacao da marca e a confianca dos consumidores. As bacterias do generoAlicyclobacillus foram identificadas como um dos microrganismos responsaveis por eventos de deterioracao em produtos a base de fruta e vegetais. Os Alicyclobacillussao bacterias formadoras de endosporos que podem produzir sabores e odores desagradaveis. Estas bacterias representam uma ameaca economica para a industria alimentar, uma vez que os seus endosporos conseguem sobreviver a processos de pasteurizacao comercial, bem como germinar e crescer em ambientes alimentares acidicos (por exemplo, sumos de fruta e polpas de tomate).Os consumidores descrevem, geralmente, os sabores e odores estranhos dos produtos afetados como se cheirassem ou soubessem a medicamentos, desinfetantes, antisseticos, produtos fumados e afiambrados. Os compostos fenolicos associados a estas alteracoes de sabor e odor foram identificados como o guaiacol e dois halofenois: 2,6-dibromofenol (2,6-DBP) e 2,6-diclorofenol (2,6-DCP). Como o guaiacol e considerado o principal composto desagradavel, o estudo de estirpes de Alicyclobacillusque produzem guaiacol continua a ser relevante. Por conseguinte, a implementacao de uma plataforma para caracterizar fenotipicamente estas estirpes permitira criar as ferramentas para recolher os dados necessarios para fazer avancar os conhecimentos sobre este genero.Por esta razao, neste trabalho, foi testado e otimizado um grupo de metodos fenotipicos com o objetivo de os implementar no laboratorio onde esta investigacao foi realizada, fornecendo, assim, um protocolo base que pode ser aplicado as estirpes de Alicyclobacillus que sao isoladas no proprio laboratorio ou provenientes de eventos de deterioracao apontados pelas empresas alimentares. Estes metodos permitiram elucidar o comportamento microbiano relacionado com a producao de guaiacol em diferentes estirpes de Alicyclobacilluse isolados de produtos alimentares portugueses.
546 $a English
590 $a School code: 7029
650 4 $a Membranes. $3 1531702
650 4 $a Mass spectrometry. $3 551172
650 4 $a Food products. $3 3562092
650 4 $a Food contamination & poisoning. $3 3562624
650 4 $a Ribonucleic acid--RNA. $3 3546419
650 4 $a Bacteria. $3 550366
650 4 $a Fatty acids. $3 897910
650 4 $a Taxonomy. $3 3556303
650 4 $a Scientific imaging. $3 3560377
650 4 $a Chromatography. $3 1073639
650 4 $a Beverages. $3 548730
650 4 $a Growth rate. $3 3562870
650 4 $a Lipids. $3 558980
650 4 $a Acid mine drainage. $3 2148497
650 4 $a Heat resistance. $3 3772242
650 4 $a Microorganisms. $3 666946
650 4 $a Pasteurization. $3 2204927
650 4 $a Fruit juices. $3 1017168
650 4 $a Analytical chemistry. $3 3168300
650 4 $a Food science. $3 3173303
650 4 $a Genetics. $3 530508
650 4 $a Microbiology. $3 536250
690 $a 0486
690 $a 0359
690 $a 0369
690 $a 0410
710 2 $a Universidade NOVA de Lisboa (Portugal). $e degree granting institution. $3 3767537
720 1 $a Gaspar, Frederic Bustos $e degree supervisor.
720 1 $a de Oliveira Barreto GoulaoCrespo, Maria Teresa Ferreira $e degree supervisor.
773 0 $t Masters Abstracts International $g 85-11.
790 $a 7029
791 $a M.S.
792 $a 2022
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31019035