Integrated analysis of transcriptome and proteome for exploring the mechanism of guaiacol production by Alicyclobacillus acidoterrestris

Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp

Industries that produce or use fruit-based products have faced several spoilage events, resulting in economic losses caused by product recalls and loss of consumer confidence. Some of these events correlate to the presence of Alicyclobacillus (ACB) in food products since they can produce off-flavours and odours in the final products. Guaiacol (2-methoxyphenol) and halophenols (2,6-dichlorophenol and 2,6-dibromophenol) have been widely explored as the primary culprits of off-flavour spoilage by ACB. However, different compounds might be correlated with these spoilage events. In this work, volatile metabolites produced by distinct ACB species (Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, and Alicyclobacillus cycloheptanicus) in laboratory medium and fruit juices were identified by HS-SPME-GC-MS and investigated as potential spoilage-related compounds. Isobutyric acid (2-methylpropanoic acid) and isovaleric acid (3-methylbutanoic acid) were revealed to be produced by all three ACB species at concentrations that surpass the odour threshold. These cheesy, sweaty, and sour compounds were responsible for dissonant odours in peach, orange, and tomato juice, harming fruit-based products' quality. More importantly, this work suggests that ACB species previously identified as non-spoilage bacteria, based on a lack of ability to produce guaiacol and halophenols, can also threaten the juice, beverage, and dairy industries. As such, identification methods currently used in industries for ACB control in final products should be revised.

Alicyclobacillus suci produces more guaiacol in media and has duplicate copies of vdcC compared to closely related Alicyclobacillus acidoterrestris

Some species of the genus Alicyclobacillus cause spoilage in juices and other beverages due to the production of guaiacol, a phenolic compound, and off-aroma. However, little is known about the genomic determinants of guaiacol production across the genus. In this study, we found that several of the genes significantly enriched in guaiacol-producing Alicyclobacillus spp. are associated with oxidative stress response, including vdcC, a phenolic acid decarboxylase putatively responsible for guaiacol synthesis. The food industry recognizes Alicyclobacillus acidoterrestris as the primary guaiacol-producing species found in beverages, though that species was recently split into two closely related yet genetically distinct species, Alicyclobacillus suci and A. acidoterrestris. We found that strains of A. suci (63.0 ± 14.2 ppm) produced significantly (P < 0.01) more guaiacol on average in media than did strains of A. acidoterrestris (25.2 ± 7.0 ppm). Additionally, A. suci and Alicyclobacillus fastidiosus genomes each had duplicate copies of vdcC, while only a single copy of vdcC was found in the genomes of A. acidoterrestris, Alicyclobacillus acidiphilus, and Alicyclobacillus herbarius. Although the food industry has not historically differentiated between A. suci and A. acidoterrestris, it may be increasingly important to target the species with greater spoilage potential. Therefore, we also demonstrated that sequencing a single locus, such as the full-length 16S region or rpoB, is sufficient to differentiate between A. acidoterrestris and A. suci.

IMPORTANCE

Microbial spoilage increases food waste. To address that challenge, it is critical to recognize and control those microbial groups with the greatest spoilage potential. Non-specific targeting of broad microbial groups (e.g., the genus of Alicyclobacillus) in which only some members cause food spoilage results in untenable, overly broad interventions. Much of the food industry does not differentiate between guaiacol-producing and non-guaiacol-producing Alicyclobacillus species. This is overly broad because Alicyclobacillus spp. which cannot produce guaiacol can be present in beverages without causing spoilage. Furthermore, no distinction is made between Alicyclobacillus suci and Alicyclobacillus acidoterrestris because A. suci is newly split from A. acidoterrestris and most of the food industry still considers them to be the same. However, these findings indicate that A. suci may have greater spoilage potential than A. acidoterrestris due to differences in their genomic determinants for guaiacol production.

Exploration of Alicyclobacillus spp. Genome in Search of Antibiotic Resistance

The study investigates the antibiotic resistance (AR) profiles and genetic determinants in three strains of guaiacol-producing Alicyclobacillus spp. isolated from orchard soil and pears. Their phenotypic characteristics, such as spore formation; resistance to different factors, including drugs or disinfectants; or production of off-flavor compounds, can affect the taste and aroma of spoiled products. Food and beverages are potential vectors for the transfer of antibiotic resistance genes, which is a growing health concern; thus, microorganisms in food and beverages should not be a potential source of drug resistance to consumers. Whole-genome sequencing (WGS) was utilized to identify antibiotic resistance genes, metabolic pathways, and elements associated with guaiacol and halophenol production. Minimum inhibitory concentration (MIC) testing revealed that all strains were susceptible to eight out of nine tested antibiotics (ampicillin, gentamycin, kanamycin, streptomycin, clindamycin, tetracycline, chloramphenicol, and vancomycin) but exhibited high resistance to erythromycin. Analysis indicated that the erythromycin resistance gene, ribosomal RNA small subunit methyltransferase A (RsmA), was intrinsic and likely acquired through horizontal gene transfer (HGT). The comprehensive genomic analysis provides insights into the molecular mechanisms of antibiotic resistance in Alicyclobacillus spp., highlighting the potential risk of these bacteria as vectors for antibiotic resistance genes in the food chain. This study expands the understanding of the genetic makeup of these spoilage bacteria and their role in antimicrobial resistance dissemination.

Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives

Fruit juice spoilage that caused by contaminated Alicyclobacillus has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of Alicyclobacillus acidoterrestris (A. acidoterrestris) in controlling juice spoilage caused by Alicyclobacillus. In this work, simulative models for the growth and metabolism of A. acidoterrestris were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 ℃) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of A. acidoterrestris. In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with A. acidoterrestris significantly improved. This work provided a clear exploration of growth characteristics of A. acidoterrestris by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.

Antimicrobial activity and mechanism of preservatives against Alicyclobacillus acidoterrestris and its application in apple juice

Alicyclobacillus acidoterrestris has great influence on the quality of apple juice products. In this study, the antibacterial activity of five preservatives (ε-polylysine, propylparaben, monocaprin, octyl gallate and heptylparaben) against A. acidoterrestris and its underlying mechanism were investigated. Results showed that these five preservatives all exerted antibacterial activity through a multiple bactericidal mechanism, and monocaprin and octyl gallate had the highest antibacterial activity, with the minimum inhibitory concentration (MIC) values of 22.5 and 6.25 mg/L, respectively. Five preservatives all changed the permeability of the cell membrane and destroyed the complete cell morphology, with the leakages of the intracellular electrolytes. Moreover, the treatment of ε-polylysine, propylparaben and monocaprin increased the leakage of intracellular protein; propylparaben and octyl gallate reduced the levels of cellular adenosine triphosphate. Also, monocaprin and octyl gallate may stimulate bacteria to release a large amount of reactive oxygen species, so that certain oxidative damage can kill the bacteria. Furthermore, monocaprin and octyl gallate could effectively inactivate the contamination of A. acidoterrestris in apple juices, with the slightly decrease of soluble sugars and organic acids, without significant adverse effects on total sugars and titratable acids. This research highlights the great promise of using monocaprin and octyl gallate as the safe multi-functionalized food additives for food preservations.

Unveiling the complete genome sequence of Alicyclobacillus acidoterrestris DSM 3922T, a taint-producing strain

Several species from the Alicyclobacillus genus have received much attention from the food and beverages industries. Their presence has been co-related with spoilage events of acidic food matrices, namely fruit juices and other fruit-based products, the majority attributed to Alicyclobacillus acidoterrestris. In this work, a combination of short and long reads enabled the assembly of the complete genome of A. acidoterrestris DSM 3922T, perfecting the draft genome already available (AURB00000000), and revealing the presence of one chromosome (4,222,202 bp; GC content 52.3%) as well as one plasmid (124,737 bp; GC content 46.6%). From the 4,288 genes identified, 4,004 sequences were attributed to coding sequences with proteins, with more than 80% being functionally annotated. This allowed the identification of metabolic pathways and networks and the interpretation of high-level functions with significant reliability. Furthermore, the additional genes of interest related to spore germination, off-flavor production, namely the vdc cluster, and CRISPR arrays, were identified. More importantly, this is the first complete and closed genome sequence for a taint-producing Alicyclobacillus species and thus represents a valuable reference for further comparative and functional genomic studies.